One pot, 15 minutes, and restaurant-worthy pasta right at home. This One-Pot Swiss and Gruyère Broccoli Pasta is creamy, cheesy, cozy, and perfect for a busy weeknight when you want something comforting without a sink full of dishes.
Rotini pasta, tender broccoli, and broth cook together in one saucepan so the pasta absorbs flavor as it softens. Then butter, milk, Swiss cheese, and Gruyère melt into the pan to create a silky cheese sauce that clings to every bite. Finish it with fresh cracked black pepper and freshly grated Parmigiano Reggiano for the perfect one-pot dinner.
This recipe makes about 4 generous main-dish servings or 6 smaller side-dish servings. To adjust the servings, scale the ingredients up or down evenly: halve the recipe for 2–3 servings, or double it for a larger family dinner. If doubling, use a very large pot and stir often so the pasta cooks evenly.
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Why You’ll Love This Recipe
- Minimal cleanup: Everything cooks in one pot, including the pasta and broccoli.
- Fast weeknight dinner: The pasta cooks quickly and the cheese sauce comes together right in the same pan.
- Rich cheese flavor: Swiss and Gruyère make the sauce creamy, nutty, and extra cozy.
- Broccoli built in: The broccoli cooks with the pasta, making this an easy all-in-one meal.
Ingredients
- 16 ounces rotini pasta
- 3 1/2 cups low-sodium chicken or beef broth
- 1 cup broccoli florets, chopped bite-size
- 4 tablespoons unsalted butter
- 1 cup 2% milk
- 4 ounces Swiss cheese, shredded
- 4 ounces Gruyère cheese, shredded
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon red pepper flakes
- Fresh cracked black pepper, for serving
- Freshly grated Parmigiano Reggiano, for serving
How to Make One-Pot Swiss and Gruyère Broccoli Pasta
- Start the pasta. Add the rotini, broccoli, and broth to a large saucepan. Bring to a boil over high heat and cover.
- Cook until tender. Cook for about 7 minutes, or until the pasta is tender and most of the liquid has been absorbed.
- Stir in the garlic powder, salt, white pepper, and red pepper flakes.
- Make it creamy. Add the butter, milk, Swiss cheese, and Gruyère cheese. Stir until the butter melts and the cheese becomes creamy and smooth.
- Serve immediately. Top with fresh cracked black pepper and freshly grated Parmigiano Reggiano before serving.
Recipe Tips
- Use a large saucepan. The pasta needs room to cook evenly and absorb the broth.
- Stir as it cooks. Give the pasta a stir as needed so it does not stick to the bottom of the pot.
- Shred your own cheese. Freshly shredded Swiss and Gruyère melt smoother than pre-shredded cheese.
- Serve right away. This pasta is creamiest immediately after the cheese melts into the sauce.
- Adjust the servings. For a smaller batch, cut all ingredients in half. For a double batch, double the ingredients and use a large pot so the pasta has enough room to cook evenly.
Serving Ideas
Serve this creamy broccoli pasta as a main dish or pair it with grilled chicken, steak, roasted salmon, garlic bread, a simple green salad, or roasted vegetables.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth to bring the sauce back to a creamy texture.
