8ozsharp white cheddar cheese, block, freshly grated
½cupsour cream
Instructions
Dry cubes of chicken with paper towels. Add half of the minced garlic, 1 tsp onion powder, salt, and pepper into the chicken, and mix well.
In a heavy large skillet, heat olive oil about 30 seconds, and add seasoned chicken. Sauté until chicken is almost cooked through. Add broccoli florets to the chicken and continue cooking until chicken and broccoli are fully cooked. Set aside.
Bring large heavy pot of well-salted water to boil. Add pasta and cook just until al dente, according to package instructions. Do not cook beyond al dente. Drain pasta and set aside.
Sauté the butter in now empty pot. Add remaining garlic and cook about 1 minute. Stir in flour and stir constantly for 2 minutes or until smooth.
Carefully add the milk, half and half, chicken broth, and remaining onion powder. Continue to stir constantly until sauce is smooth and creamy, on medium-low heat, about 5 minutes. Take your time to ensure the sauce is not grainy. Sauce should become thickened and smooth.
Stir in Parmesan and white cheddar cheeses, continuing to stir until cheeses are melted. Add any additional salt and pepper to taste. Stir in sour cream and chicken/broccoli mixture to the sauce, combining well.
Toss cooked pasta with sauce and serve immediately.
Notes
This dish is best served immediately. If the dish sits out too long and becomes thick, loosen it with a bit more milk or chicken broth.
Feel free to swap the broccoli for baby kale or spinach leaves.
Make it meatless by omitting chicken.
For smooth and creamy texture, use good quality sharp cheddar and parmesan blocks and grate them yourself. Pre-shredded packaged cheeses may not produce the same texture when melted.