Creamy Broccoli Chicken Shells and Cheese

Comfort food that tastes like a warm hug, this Creamy Broccoli Chicken Shells and Cheese recipe is built on tender pasta shells, juicy shredded chicken, bright broccoli florets, and a rich, cheesy sauce. It’s the kind of dinner that disappears fast at the family table, but it’s also easy enough for a weeknight — and simple to scale up when you need leftovers. Below I’ll walk you through the ingredients, some helpful tips, and clear, step-by-step instructions so your dish turns out creamy and satisfying every time.

Why this version works

There are a few things that set this rendition of Creamy Broccoli Chicken Shells and Cheese apart. First, the large shell pasta captures sauce and small pieces of chicken so every bite has a little of everything. Second, the broccoli is diced small, so it cooks evenly and becomes tender without turning mushy. Finally, a classic roux-based cheese sauce — butter, flour, and milk — gives the dish a luscious texture while keeping flavors clean and bright. The cheeses chosen deliver a sharp, balanced finish without overpowering the other ingredients.

Ingredients

• 9 oz large shell pasta, dry (3 1/4 cups)
• 1 lb boneless skinless chicken breasts, cooked and shredded into small bite-size pieces
• 12 oz broccoli florets*, diced into small bite-size pieces (4 1/2 cups once diced)
• 2 1/2 Tbsp butter
• 1/4 cup all-purpose flour
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• 3 cups low-fat milk
• 6 oz 2% reduced fat sharp cheddar cheese**, shredded (1 1/2 cups)
• 1 oz parmesan cheese, finely shredded (1/3 cup)

*Note: The broccoli should be cut into small, bite-size pieces so it cooks through quickly and mixes easily with the pasta and chicken.

**If you prefer a different melty sharp cheese, you can substitute a similar cow’s milk cheddar of the same weight.

Equipment

• Large pot for boiling pasta
• Large skillet or wide saucepan for the sauce and finishing
• Colander
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Cheese grater (if shredding from blocks)

Prep ahead

To speed the process on a busy night, you can cook and shred the chicken earlier in the day or use pre-cooked shredded chicken from the grocery store. Chop the broccoli and shred the cheese in advance, then keep everything refrigerated until you’re ready to combine.

Step-by-step Instructions

The directions below rewrite and clarify each step so you can follow with confidence. Quantities are unchanged from the ingredient list.

1. Bring the pasta water to a boil. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
2. Cook the large shells. Add the 9 oz of large shell pasta (3 1/4 cups dry) to the boiling water and cook according to package instructions until al dente. Stir occasionally to prevent sticking. Reserve about 1/2 cup of the hot pasta cooking water, then drain the shells in a colander and set aside.
3. Prepare the broccoli while the pasta cooks (or steam briefly if preferred). If you haven’t already diced the broccoli, cut the 12 oz broccoli florets into small bite-size pieces so you end up with about 4 1/2 cups once diced. You can steam the broccoli for 2–3 minutes until just tender, or add the diced florets to the boiling pasta for the last 2–3 minutes of cooking. Drain and set aside with the pasta.
4. Warm the shredded chicken. If your 1 lb of boneless skinless chicken breasts is already cooked and shredded into small bite-size pieces, set it aside at room temperature for a few minutes or warm it gently in the microwave or the pan later when you combine everything. Keep the chicken shredded so it integrates easily with the shells.
5. Make the roux. In a large skillet or wide saucepan over medium heat, melt 2 1/2 Tbsp butter. Once the butter is melted and bubbling but not browned, sprinkle in 1/4 cup all-purpose flour. Whisk continuously for about 1 minute so the flour cooks and forms a smooth paste without browning.
6. Season the roux. Add 1/2 tsp onion powder and 1/4 tsp garlic powder to the roux, and continue to whisk for another 20–30 seconds to let the spices release their aroma.
7. Whisk in the milk to form a béchamel-style sauce. Gradually pour in 3 cups low-fat milk while whisking briskly to avoid lumps. Keep the heat at medium and continue stirring. The sauce will begin to thicken in a few minutes. If it becomes too thick, whisk in small splashes of the reserved pasta cooking water until you reach a smooth, pourable consistency.
8. Season the milk sauce. Taste the sauce and season with salt and freshly ground black pepper. Start with a small pinch of salt and a few grinds of black pepper, then adjust to your preference after the cheese is added.
9. Melt in the cheeses. Lower the heat to low. Stir in 6 oz (1 1/2 cups) shredded 2% reduced fat sharp cheddar cheese a little at a time, stirring until fully melted and smooth before adding more. Then whisk in 1 oz (1/3 cup) finely shredded parmesan cheese until the sauce is homogeneous. Keep the heat low to prevent the cheese from becoming grainy.
10. Add the shredded chicken and broccoli. Gently fold the cooked, shredded 1 lb chicken breasts and the diced 12 oz broccoli florets into the cheese sauce. Stir just until the chicken and broccoli are evenly coated and heated through, about 2–3 minutes. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it.
11. Combine with the shells. Add the drained large shell pasta to the skillet, folding gently so the shells are evenly coated and the small chicken pieces nestle into the shells. Continue to stir over low heat for another minute so everything is warmed through and well incorporated.
12. Adjust seasoning and serve. Taste and adjust with additional salt and freshly ground black pepper if needed. Serve the Creamy Broccoli Chicken Shells and Cheese hot from the pan. If you like, sprinkle a little extra parmesan or a few cracks of black pepper on top for presentation.

Serving suggestions

This dish is rich and satisfying on its own, but a few small additions can round out the meal:

• Green salad with a lemon vinaigrette for acidity and crunch.
• Warm crusty bread or garlic bread to soak up any leftover sauce.
• A simple side of roasted cherry tomatoes for a burst of sweetness.

Storage and reheating

Leftovers keep well. Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally; add a splash of milk or reserved pasta water if the sauce has thickened. You can also reheat single portions in the microwave in 30–45 second increments, stirring between bursts for even heating.

Tips for success

• Do not overcook the broccoli. Dice it small so it cooks quickly; that keeps a pleasing texture and fresh color.
• Shred your own cheeses from blocks for the best melt and flavor. Pre-shredded cheese sometimes contains anti-caking agents that affect texture.
• If your sauce looks grainy after adding cheese, lower the heat and stir gently until it smooths out. A splash of warm milk can help bring it back together.
• Reserve some pasta cooking water. The starchy liquid is a secret weapon for loosening and smoothing sauces.

Ingredient notes and substitutions

• Large shell pasta: The scooped shape of large shells is perfect here because it captures shredded chicken and broccoli in each bite. If you can’t find large shells, use medium shells or another short tubular pasta with similar volume.
• Chicken breasts: Use cooked, shredded boneless skinless chicken breasts. Leave them in small bite-size pieces so they distribute evenly in the shells.
• Milk and cheeses: Low-fat milk and 2% reduced fat sharp cheddar keep the dish lighter without sacrificing flavor. If you prefer whole milk or a different sharp cheese of similar weight, those work too.

Final thoughts

Creamy Broccoli Chicken Shells and Cheese is the sort of humble, hearty meal that becomes an instant favorite. It balances creamy cheese with tender chicken and vibrant broccoli, and the large shells make every forkful feel special. The technique is straightforward: cook pasta and broccoli, make a silky cheese sauce from a simple roux, then fold everything together. Follow the step-by-step directions above, and you’ll have a family-pleasing dinner with minimal fuss and maximum comfort.

Enjoy your pot of cheesy shells straight from the skillet, and don’t be surprised if you find yourself making it again the very next week.