Cheesy and Creamy Broccoli Pasta is the definition of simple comfort done right. It’s warm, rich, satisfying, and perfectly balanced between indulgence and freshness. Tender pasta is coated in a silky cheese sauce, while vibrant broccoli adds texture, color, and a subtle earthiness that keeps the dish from feeling too heavy. Every forkful delivers creaminess, cheesiness, and just enough vegetable goodness to make it feel wholesome as well as comforting.

This is the kind of meal that works for busy weeknights, cozy evenings, and family dinners alike. It’s quick enough to make after a long day, yet comforting enough to feel like a reward. Broccoli and cheese are a classic pairing for a reason—the mild bitterness of the broccoli balances the richness of the cheese sauce beautifully, creating a dish that never feels overwhelming.

What makes this pasta truly special is its from-scratch creamy sauce. Instead of relying on canned or processed shortcuts, this recipe builds flavor step by step. Butter and garlic form the base, cream adds richness, and cheese melts in smoothly to create a velvety texture that clings perfectly to the pasta. The broccoli is cooked just until tender-crisp, maintaining its bright color and fresh bite.

Whether you’re cooking for picky eaters, vegetarian guests, or simply craving something comforting and familiar, Cheesy and Creamy Broccoli Pasta delivers every time. It’s endlessly adaptable, deeply satisfying, and guaranteed to become a repeat favorite in your kitchen.

Why This Cheesy Broccoli Pasta Works Every Time

This recipe succeeds because it respects timing, balance, and texture:

Broccoli is cooked just enough to stay vibrant
Pasta water helps emulsify the sauce
Cheese is added off heat to prevent graininess
Garlic enhances flavor without overpowering
Creaminess coats rather than drowns the pasta

Each element plays its role, creating a dish that feels cohesive, not heavy.

Ingredients

12 ounces pasta (penne, rotini, or fusilli)
3 cups broccoli florets
2 tablespoons unsalted butter
2 cloves garlic, minced
1½ cups heavy cream
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional)
½ cup reserved pasta cooking water
Optional garnish: parsley or extra Parmesan

Instructions

Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Add broccoli florets during the last 2 minutes of pasta cooking.
Reserve ½ cup pasta water, then drain pasta and broccoli.
In a large skillet, melt butter over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Reduce heat to low and stir in salt, pepper, and nutmeg.
Add cheddar and Parmesan cheese gradually, stirring until melted.
Add cooked pasta and broccoli to the sauce.
Toss gently to coat everything evenly.
Add reserved pasta water as needed to loosen the sauce.
Taste and adjust seasoning if necessary.
Remove from heat and let rest for 2 minutes.
Garnish and serve warm.

Pro Tips for Ultra-Creamy Pasta

Salt your pasta water generously
Don’t overcook broccoli
Add cheese off heat to avoid separation
Use freshly grated cheese
Pasta water is the secret to silky sauce

Flavor Variations

Add crispy bacon or pancetta
Stir in cooked chicken
Use Gruyère or mozzarella
Add chili flakes for heat
Finish with lemon zest

Storage & Reheating

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream to restore creaminess.