Creamy Broccoli Chicken Shells and Cheese

A comforting, creamy shells-and-cheese with tender shredded chicken and tender-crisp broccoli.

Prep Time10

Cook Time20

Total Time30

Servings: 5 servings

9 oz large shell pasta, dry (about 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 (about 4 1/2 cups once diced)
2.5 Tbsp butter
1/4 cup all-purpose flour
1/2 tsp onion powder
1/4 tsp garlic powder
salt to taste
freshly ground black pepper to taste
3 cups low-fat milk
6 oz 2% reduced-fat sharp cheddar cheese shredded (about 1 1/2 cups); use 8 oz for stronger cheddar flavor
1 oz parmesan cheese finely shredded (about 1/3 cup)

Bring a large pot of salted water to a boil and cook the shell pasta according to package directions; add the diced broccoli during the last 3–4 minutes of cooking. Reserve 1/4 cup pasta cooking water, then drain pasta and broccoli well in a colander.
Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring constantly, for 1 minute to form a roux.
Whisking continuously, slowly pour in the milk. Add the onion powder, garlic powder, and salt and pepper to taste. Increase heat to medium-high and cook, stirring constantly, until the sauce comes to a boil and thickens.
Remove the sauce from the heat and let it cool 1 minute, then stir in the shredded cheddar and parmesan until fully melted and smooth.
Add the drained pasta and broccoli plus the shredded chicken to the cheese sauce and toss gently to coat evenly. If the sauce becomes too thick as it sits, thin with a few tablespoons of the reserved pasta water.