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Super Easy One-Pot Broccoli Cheese Pesto Pasta. Trust me, this is the pasta that everyone will beg you to make again and again. Shortcut pasta and broccoli are boiled together until al dente. Then, a splash of milk and a handful of melty Colby jack and cheddar cheese are mixed in, creating a creamy, cheesy pasta. Flavor this pasta with a couple of spoonfuls of basil pesto and fresh basil. Simple, but totally delicious!
A very simple recipe to slowly welcome in spring! With warmer, nicer weather approaching, I’m in that weird transitional phase of the year. One day it’s a full-on snowstorm. So, of course, all you want is a pot of chili simmering on the stove and beer bread in the oven. But then, the next day, it’s bright and sunny, and the snow is slowly melting. And you’re left craving the first big spring salad of the season!
I always feel so confused recipe-wise this time of year! But this pasta is a wonderful balance between comforting and fresh for spring! As you can see, it’s very cheesy, but the additions of fresh broccoli, basil pesto, and fresh basil make it feel just a smidge brighter for spring!
We love this! And what’s even more important, this dish is quick to throw together and so delicious!
Essentially, this is a fancy stove-top mac and cheese. I’ve been excited to use this new cut of pasta I ordered on Amazon, and when I wrote this idea down in my list of “recipe ideas,” I was immediately excited to make it.
I love a pasta dish full of broccoli—it’s one of my favorite vegetables. And when you add a sauce like basil pesto, it becomes even more delicious! Both Mom and I were very excited for me to test this one out. I was so sure it would come out YUMMY.
And it did not disappoint. This cheese and broccoli pasta is going to quickly become loved by all!
These are the details
Step 1: boil the pasta and broccoli
Use a pot that will be large enough to hold both the pasta and the broccoli. Fill it with around 4 cups of water.
Once the water has come to a boil, add the pasta and the broccoli. Boil together until al dente, do not drain the pasta.
Step 2: stir in all the remaining ingredients
The key is to use a touch of cream or milk to add a bit of creaminess to make a sauce. Then for the cheeses, I love using a mix of melty Colby jack cheese and white cheddar cheese. You can use any melty cheese you love. I think a yummy gouda cheese or fontina cheese would also be great!
To season, I like to use garlic powder, onion powder, paprika, and a couple of tablespoons of hot sauce. The hot sauce doesn’t make this spicy by any means; it just gives the pasta a nice balanced flavor.
Step 3: the pesto
Now mix in the pesto. During the winter, I use store-bought pesto. I always keep it on hand to create quick recipes.
Mix the pesto with the parmesan cheese and add a handful of fresh basil. The basil will immediately smell so good—almost summery!
Step 4: serve
Serve the cheese pasta directly out of the pot, then top with freshly cracked pepper and/or a small grating of parmesan!
This dish is great on its own or paired with a seared steak or roasted chicken for a side of protein.We all really loved this!
Looking for other one-pot recipes? Here are my favorites:
French Onion Pasta with Crispy Prosciutto
One Skillet White Chicken Chili Bake
Healthier Homemade One Pot Hamburger Helper
Creamy Sun-Dried Tomato Chicken Pasta
Lastly, if you make this Easy One Pot Broccoli Cheese Pesto Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Broccoli Cheese Pesto Pasta
Ingredients
- 1 pound short-cut pasta
- 3 cups chopped broccoli
- 1 cup heavy cream or whole milk
- 2 cups shredded colby jack or cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons hot sauce
- 3 tablespoons basil pesto
- 1/3 cup grated parmesan cheese
- 1/3 cup fresh chopped basil
- Kosher salt and black pepper
Instructions
- 1. In a large pot, bring 4 cups of water to a boil over high heat. Add 1 1/2 teaspoons salt, the pasta, and broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain the water. 2. Stir in the milk. Add the cheeses, garlic powder, onion powder, paprika, hot sauce, and pesto, and stir until melted and creamy. Remove from the heat. Stir in the parmesan and basil. Season with salt and pepper. If the sauce feels thick, add ¼ cup milk or water to thin.3. Divide the pasta and broccoli between bowls. Top with black pepper.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
We added some shredded rotisserie chicken to this and my children gobbled it up! It was delicious and definitely something we will make again. It was perfect for a weeknight meal with a busy schedule of activities!
Hey Mari,
Fantastic! I appreciate you making this recipe and your comment, so glad to hear that it was enjoyed! Xx
Made this tonight, and it was so fast and easy! Sauce was the perfect consistency, not too thick and not too liquidy. The flavor is delicious! My kids loved it!! It’s the perfect weeknight meal. Thank you!
Hey Jennifer,
Fantastic! I appreciate you making this recipe and your comment, so glad to hear that it was enjoyed! Xx
If you use gluten free pasta, you may need to reduce the water amount or drain some of it. Mine ended up quite watery when I used a pound of brown rice pasta.
Thanks so much for sharing your feedback, Heidi! Sorry to hear you had some issues with the brown rice pasta. Let me know if you try again! xT
My husband wants this meal every week! I didn’t have cream so used sour cream and milk. Added some cooked chicken that was left over. Very quick, tasty and good! Thanks.
Love to hear this Karen!! Thanks so much for making this dish and your feedback! xT
Can I substitute coconut milk for the heavy cream or will it not be thick enough?
Hi Jamie,
Sure, that should work well for you! Let me know if you give this recipe a try, I hope you love it! xT
Quick, easy, creamy and delicious!
Also simple to swap out or add ingredients (didn’t have broccoli, but did have peas, also used up several different types of cheese!)…
Thanks so much Julia!! Love to hear that this recipe turned out well for you, thanks for making it! xT
Followed the recipe and turned out perfectly!
Hi Christa,
Love to hear this! Thanks so much for making this recipe and your feedback, so glad it was enjoyed! xT
After making this exactly as described, using half and half for the milk or cream, I felt this had at least twice as much pasta as needed. I used Barilla elbow pasta and a full pound absorbed nearly all the water in 8 min, even when I covered it being concerned it would stick. All 4 cups of the water nearly absorbed. When making this again, I’ll use 1/2 lb of pasta, increase the milk/cream to at least 1.5 cups and add 2 oz cream cheese. It’s a keeper for sure!
Hi Vicki,
Wonderful! I am so glad this recipe turned out nicely for you, thanks so much for making it! Thanks for sharing your notes:) Happy Sunday! xT
With the critiques, why did you give five stars?
Is there another’s veggie that we can use? I can’t eat broccoli but want to try this to bad! Look delicious! Thanks!
Hi Rachael,
Sure, can you use cauliflower? That would also work well for you! Let me know if you have any other questions! xT
Should I use frozen broccoli? That’s what the link takes me to.
Hi Jo,
You could use frozen or fresh broccoli, either will work well for this recipe! Please let me know if you give it a try! xT
Have you tried this with gluten free pasta?
Hi Lila,
I personally have not, but I don’t see why it wouldn’t work for you! Let me know if you give this recipe a try, I hope you love it! xT
Tieghan made the recipe as written, did have to add about 1 cup more as I waited for the pasta to become el dente. I proceeded as you wrote and well, this is the best, most flavorful Mac, Broccoli and Cheese ever made. Bravo to you!
Ohh so glad to hear this, Karen!! Thanks so much for trying this dish and your feedback:) xT
Gonna make this for tonight’s dinner. I have just enough Basil Pesto to use up for this. Thanks
Hi Karen,
Perfect! I hope you love this recipe, let me know how it turns out! xT
I also have that question. With the milk/cream you are adding 5-cups of liquids even with some evaporation that’s a lot of liquid. 2-cups of cheese wouldn’t thicken it up that much or is it supposed to be more like a thin sauce?
Hi Terry,
I promise this will not be watery:) Most of the water is going to absorb while the pasta is cooking and anything leftover will become part of the sauce. You can follow the recipe exactly as written:) I hope this helps! Xx
My question is why don’t you drain the pasta and broccoli water? That seems like an awful lot of water to me. Thank you, Jackie.
I am wondering the same!!
Please advise both of us!
Hi Deb,
You do not need to drain the water, you can follow the recipe as written:) Most of the water is going to be absorbed while cooking and anything leftover will become part of the sauce. Please let me know if you have any other questions! xT
Because the pasta absorbs all the water. Four cups of water with all that pasta isn’t much. After the pasta is cooked and has absorbed most of the water, it’s what helps makes the sauce.
Hi Jackie,
Most of that water is going to absorb while cooking and then the small amount that is leftover will become part of the sauce. Please let me know if you have any other questions! xT
This was so good! And the easiest way to make Mac and cheese. I did end up adding about a cup of water more to my pasta to get it to al dente- I used rotini. Otherwise, followed the recipe as written. Thank you for another easy, delicious crowd pleaser!
Hey Ana,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I love to hear that it turned out well for you! xT