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Cheesy Chicken Broccoli Shells

Comforting pasta tossed with chicken, broccoli, and a creamy cheddar sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 8 oz pasta shells
  • 12 oz broccoli florets
  • 1 lb cooked boneless skinless chicken breast cut into bite-sized pieces
  • 2 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cup milk
  • 2 cup shredded sharp cheddar cheese
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt and pepper to taste

Instructions

  • Bring a large pot of salted water to a boil, then add 8 ounces pasta shells and cook according to package directions.
  • Add 12 ounces broccoli florets to the boiling pasta during the last 3 minutes of cooking; drain pasta and broccoli in a colander and set aside.
  • Return the empty pot to medium heat and melt 2 tablespoons unsalted butter.
  • Whisk in 1/4 cup all-purpose flour and cook 1 minute to form a roux.
  • Slowly whisk in 2 cups milk until smooth, then continue whisking over medium-high heat until the sauce begins to thicken.
  • Remove the sauce from heat and stir in 2 cups shredded sharp cheddar cheese, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder until melted and combined.
  • Add the cooked pasta, broccoli, and 1 pound bite-sized cooked chicken to the cheese sauce and toss to coat evenly.
  • Season with salt and pepper to taste and serve immediately.

Equipment

  • Large Pot
  • Colander
  • Whisk
  • Measuring Cups and Spoons

Notes

  • Use pre-cooked rotisserie chicken to save time.
  • Shred the cheddar finely for a smoother sauce.
  • Reserve a splash of pasta water to thin the sauce if needed.