Cheesy Chicken and Broccoli Pasta

Penne tossed with chicken, broccoli and a cheddar sauce.

Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 73g carbs · 7g sugars · 5g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Penne Pasta.

Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Weigh out 400g chicken breast fillets, 350g penne pasta, 300g broccoli, 200g cheddar cheese, 500ml semi skimmed milk and 30g unsalted butter. Chop the chicken into 2cm cubes and trim the broccoli into small florets. Grate the cheddar finely. Set everything by the hob ready to cook.
2. Bring a large saucepan of salted water to a rolling boil on high heat. Add 350g penne pasta and cook for 10-11 minutes until al dente and tender but firm. Drain in a colander and reserve 100ml pasta water. Keep the pasta warm while you cook the chicken.
3. Heat 1 tbsp vegetable oil in a large frying pan on medium-high heat. Add 400g chicken breast cubes and season with salt and black pepper. Cook for 6-7 minutes, stirring occasionally, until golden brown outside and no pink remains inside. Transfer to a plate if the pan gets crowded.
4. Add 300g broccoli florets to the same pan on medium heat. Toss with the chicken and cook for 3-4 minutes until bright green and just tender with a slight bite. Add a splash of water and cover 1 minute if needed to steam. The broccoli should look vibrant, not soggy.
5. Reduce the hob to low heat and add 30g unsalted butter to the pan. Let it melt for 1 minute then pour in 500ml semi skimmed milk. Stir constantly for 2-3 minutes until the milk just starts to thicken. Add 100g grated cheddar and stir until melted and glossy.
6. Add the drained 350g penne pasta to the pan with the chicken and broccoli. Toss everything on medium heat for 2 minutes until well coated in the sauce. Add reserved pasta water a little at a time to loosen if needed. Taste and season with salt and black pepper.
7. Remove the pan from the hob. Stir in the remaining 100g grated cheddar until fully melted and the sauce is smooth and creamy. The sauce should thicken and coat the back of a spoon. If it looks too thick, add a splash more milk.
8. Divide the cheesy chicken and broccoli pasta between 4 warm bowls and serve immediately. The pasta should be hot, creamy and the chicken golden with bright green broccoli throughout. Cool any leftovers within 1-2 hours and refrigerate.

Tips

• Swap 400g chicken breast for cheaper chicken thighs, and use reduced-price mature cheddar to make it cheaper without losing flavour.
• Batch-cook by doubling the recipe, cool within 1-2 hours, portion into 4 containers and freeze as soon as possible for the week.
• Reheat leftovers only once until steaming hot throughout, eat fridge leftovers within 48 hours, defrost frozen portions in the fridge and use within 24 hours.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Chicken breast fillets · about 250g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie.
• Broccoli · about 700g left
  Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Sheet Pan Sausage & Veg, Vegetable stir-fry with tofu, One pot vermicelli noodles.
• Penne Pasta · about 150g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, One-Pot Creamy Tomato & Lentil Pasta, Tuna and Sweetcorn Pasta Bake.
• Cheddar cheese · about 200g left
  Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
• Semi skimmed milk · about 500ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
• Unsalted butter · about 220g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).