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Place a large non-stick pan or Dutch oven over medium heat. Add the butter and allow it to melt completely.

Add the minced garlic to the melted butter. Sauté for 1 minute until fragrant, being careful not to burn it.

Stir in the anelli pasta, coating it with the butter and garlic.

Pour in the chicken bone broth, ensuring the pasta is mostly submerged. Bring the mixture to a simmer, stirring occasionally.

Continue to cook, stirring frequently, until the pasta begins to absorb the liquid, about 5-7 minutes. The liquid will start to thicken.

Add the chopped broccoli florets to the pan. Stir them into the pasta mixture. Continue to cook for another 3-5 minutes, or until the broccoli is tender-crisp and the liquid has reduced further, creating a creamy consistency.

Remove the pan from the heat. Add the shredded sharp cheddar cheese and the 1/4 cup of grated Parmesan cheese. Stir vigorously until all the cheese is completely melted and combined, forming a thick, cheesy sauce.

Season with salt and black pepper to taste. Stir once more to ensure everything is well incorporated.

Serve the Broccoli Cheddar Spaghettios hot, garnished with additional grated Parmesan cheese, if desired.


Place a large non-stick pan or Dutch oven over medium heat. Add the butter and allow it to melt completely.

Add the minced garlic to the melted butter. Sauté for 1 minute until fragrant, being careful not to burn it.

Stir in the anelli pasta, coating it with the butter and garlic.

Pour in the chicken bone broth, ensuring the pasta is mostly submerged. Bring the mixture to a simmer, stirring occasionally.

Continue to cook, stirring frequently, until the pasta begins to absorb the liquid, about 5-7 minutes. The liquid will start to thicken.

Add the chopped broccoli florets to the pan. Stir them into the pasta mixture. Continue to cook for another 3-5 minutes, or until the broccoli is tender-crisp and the liquid has reduced further, creating a creamy consistency.

Remove the pan from the heat. Add the shredded sharp cheddar cheese and the 1/4 cup of grated Parmesan cheese. Stir vigorously until all the cheese is completely melted and combined, forming a thick, cheesy sauce.

Season with salt and black pepper to taste. Stir once more to ensure everything is well incorporated.

Serve the Broccoli Cheddar Spaghettios hot, garnished with additional grated Parmesan cheese, if desired.
