Cheesy Chicken Broccoli Shells
A comforting dish featuring pasta shells filled with chicken and broccoli, all coated in a creamy cheese sauce. Perfect for busy weeknights and customizable to your tastes.
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.
Notes
For leftovers, let the dish cool and transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a skillet or microwave. You can easily make this dish gluten-free with appropriate substitutes.