Broccoli Cheddar Soup Pasta

Ingredients

• 1 lb Chicken breast (cut into bite-sized pieces)
• 0.5 lb Bacon (chopped)
• 1 lb Short pasta (such as rotini, shells, or penne)
• 1.5 Carrots (shredded (approx. 1-2 carrots))
• 1 Broccoli crown (chopped into small florets)
• 18 oz Evaporated milk (can substitute with 1 to 1.5 cups heavy cream)
• 0.75 cup Cheddar cheese (shredded (use 0.5 to 1 cup based on preference))
• 1.5 tsp Garlic powder (divided)
• 1.5 tsp Onion powder (divided)
• 1.5 tsp Black pepper (divided)
• 1.5 tsp Salt (divided, plus more for pasta water)
• 1.5 tsp Dried oregano (divided)
• 1.5 tsp Crushed red pepper flakes (divided)
• Parsley or chives (freshly chopped for garnish)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.

2. 2

   While the pasta water heats, prepare your ingredients: chop the chicken into bite-sized pieces, chop the bacon, shred the carrots, and cut the broccoli into small florets.

3. 3

   In a large skillet or Dutch oven over medium heat, add the chopped bacon. Cook until the bacon is crispy and the fat has rendered. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel-lined plate. Keep about 1-2 tablespoons of the bacon grease in the pan.

4. 4

   Season the raw chicken pieces with half of the garlic powder, onion powder, salt, pepper, oregano, and red pepper flakes. Increase the skillet heat to medium-high and add the chicken. Sauté until golden brown and cooked through (internal temp 165°F). Remove the chicken from the pan and set aside.

5. 5

   In the same pan, add the shredded carrots and chopped broccoli. Sauté for 3-4 minutes until the vegetables begin to soften and the broccoli turns bright green.

6. 6

   Pour in the evaporated milk (or heavy cream). Add the remaining half of the seasonings (garlic powder, onion powder, salt, pepper, oregano, and red pepper flakes). Stir well to combine and bring the mixture to a gentle simmer.

7. 7

   Add the cooked pasta, cooked chicken, and crispy bacon back into the skillet. Toss everything together to coat the pasta in the liquid.

8. 8

   Sprinkle the shredded cheddar cheese over the mixture. Stir constantly until the cheese is completely melted and the sauce is creamy. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

9. 9

   Remove from heat. Garnish with fresh parsley or chives and serve immediately.

Notes

For a richer sauce, use heavy cream instead of evaporated milk. If you prefer a smoother 'soup' style sauce, you can finely mince the broccoli instead of using florets. Store leftovers in an airtight container for up to 3 days; add a splash of milk when reheating to loosen the sauce.

Nutrition per serving

• pasta
• main dish
• broccoli cheddar
• comfort food
• chicken
• bacon
• creamy
• one-pan meal