If you’re looking for a comforting and delicious meal that the whole family will love, look no further than Cheesy Chicken Broccoli Shells. This dish features pasta shells filled with tender chicken and vibrant broccoli, all coated in a creamy cheese sauce. It’s a perfect balance of flavors and textures that makes for a satisfying dinner.
Why Make This Recipe
Cheesy Chicken Broccoli Shells are not only tasty but also easy to prepare. You can whip this dish up in under an hour, making it ideal for busy weeknights. Plus, it’s a great way to sneak in some vegetables for the little ones while providing protein with the chicken. This recipe is also customizable, so you can adjust the ingredients based on your preferences.
How to Make Cheesy Chicken Broccoli Shells
Ingredients:
- 8 ounces pasta shells
- 12 ounces broccoli florets
- 1 pound cooked boneless skinless chicken breast (cut into bite-sized pieces)
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
Directions:
- In a large pot, bring water to a boil and add 8 ounces of pasta shells. Cook according to package directions.
- Add 12 ounces of broccoli florets to the boiling water for the last 3 minutes of cooking. Drain and set aside.
- In the same pot, add 2 tablespoons of unsalted butter and melt over medium heat. Whisk in ¼ cup of all-purpose flour and cook for 1 minute to create a roux.
- Slowly whisk in 2 cups of milk and then add 2 cups of shredded sharp cheddar cheese, ½ teaspoon of onion powder, and ½ teaspoon of garlic powder. Bring the sauce to a boil over medium-high heat until it starts to thicken.
- Add the drained pasta shells, broccoli, and 1 pound of cooked boneless skinless chicken breast. Toss to coat everything in the sauce.
- Season with salt and pepper to taste, then serve immediately.
How to Serve Cheesy Chicken Broccoli Shells
Serve your Cheesy Chicken Broccoli Shells hot from the stove. You can top them with a little extra cheese or some fresh herbs for added flavor. Pair it with a simple green salad or garlic bread for a complete meal.
How to Store Cheesy Chicken Broccoli Shells
If you have leftovers, let the dish cool down, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet or microwave until heated through.
Tips to Make Cheesy Chicken Broccoli Shells
- For added richness, you can use whole milk or cream.
- To save time, use rotisserie chicken instead of cooking the chicken breast yourself.
- Feel free to mix in other vegetables like carrots or peas to make it even more nutritious.
Variation
You can easily make this dish gluten-free by using gluten-free pasta and flour. Additionally, for a vegetarian version, substitute the chicken with chickpeas or tofu.
FAQs
1. Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli florets. Just add them to the boiling water along with the pasta shells.
2. What type of cheese works best?
Sharp cheddar cheese is recommended for a bold flavor, but you can use any cheese you like, such as mozzarella or Monterey Jack.
3. Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the pasta and broccoli earlier in the day. Combine everything just before you plan to serve.
Cheesy Chicken Broccoli Shells
Ingredients
Pasta and Vegetables
- 8 ounces pasta shells
- 12 ounces broccoli florets Fresh or frozen can be used.
Chicken
- 1 pound cooked boneless skinless chicken breast Cut into bite-sized pieces. Can use rotisserie chicken.
Cheese Sauce
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour Can be substituted with gluten-free flour.
- 2 cups milk Whole milk or cream can be used for added richness.
- 2 cups shredded sharp cheddar cheese Other cheese varieties such as mozzarella or Monterey Jack can be used.
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
Cooking Pasta and Broccoli
- In a large pot, bring water to a boil and add pasta shells. Cook according to package directions.
- Add broccoli florets to the boiling water for the last 3 minutes of cooking. Drain and set aside.
Making the Cheese Sauce
- In the same pot, melt butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
- Slowly whisk in milk, then add shredded cheddar cheese, onion powder, and garlic powder. Bring the sauce to a boil until it starts to thicken.
Combining Ingredients
- Add the drained pasta shells, broccoli, and chicken to the sauce before tossing to coat everything evenly.
- Season with salt and pepper to taste, then serve immediately.
