Cheesy Chicken Broccoli Pasta Shells

Chicken Broccoli Pasta is the perfect recipe that your whole family will love. Loaded with cheese, broccoli, and chicken, this pasta is made in 30 minutes!

This creamy mac and cheese style chicken pasta is going to be your new go-to dinner. A hearty and delicious pasta dish, this chicken broccoli pasta is just what you need on a busy weeknight. It’s the perfect uncomplicated dinner!

If you like watching food videos, you can watch the full video how to make this recipe down below in the recipe card and if you want more pasta recipes, Try my Greek Tuna Pasta Salad Recipe or my Simple Pesto Tomato Pasta.

Why You’ll Love This Chicken Broccoli Pasta Shells

• Kid friendly. This is an easy way to get kids to eat vegetables as it is like mac and cheese. Plus the added protein makes it a whole meal in one bowl.
• Uses pantry staples. This cheesy chicken and broccoli pasta is easy to prep with a few pantry staples, perfect for last minute meals.
• A delicious cheesy sauce. Made with chicken broth, garlic, seasoning and sharp cheddar, this creamy cheese sauce is absolutely addictive! Your kids will be asking for seconds of this cheesy chicken pasta.

Ingredients You’ll Need

• Pasta Shells
• Broccoli Florets
• Olive Oil
• Boneless Skinless Chicken Breasts
• Seasoning: Salt, garlic powder, onion powder, black pepper.

For the Sauce

• Unsalted Butter
• All Purpose Flour
• Milk
• Chicken Broth
• Seasoning: Garlic powder, black pepper, salt.
• Sharp Cheddar Cheese

How to Make this Chicken Broccoli Pasta

• Cook the pasta: In a large pot, cook pasta according to the instructions on the package.
• Add in the broccoli: In the last 3 minutes of cooking the pasta, add the broccoli. When fork tender, drain pasta and broccoli. Set aside.
• Combine the seasoning: In a small bowl, combine salt, garlic powder, onion powder and black pepper. Add chicken pieces to the rub tossing to coat.
• Cook the chicken: Add olive oil to a skillet and heat over medium-high heat. Brown chicken on all sides, approximately 4 to 5 minutes total. Remove from heat and set aside in a bowl.

• Make the roux and cheese sauce: In the same skillet, melt the butter. Once melted, add flour and cook for 1 minute, whisking constantly. Whisk in milk, chicken broth and remainder of ingredients: garlic powder, black pepper, salt and cheddar cheese and stir until the cheese is melted. Bring to a simmer on medium-low heat and cook until bubbling and thick, approximately 3-5 minutes.

• Combine all the ingredients: Remove the cheese sauce from heat and add in the pasta, broccoli and chicken. Stir to combine and cover cook on low heat for another 3-5 minutes. Remove from heat and serve.

Notes and Tips

• You can use any type of pasta for this recipe.
• Don’t put oil in your pasta water! You’ll just end up with greasy pasta.
• For the sauce, you can use any fat content you’d like, the higher fat content, the creamier it will be.
• Try adding a pinch of nutmeg to the sauce, it really adds another flavor dimension!
• When filling your pot to cook the pasta, use enough water that once the noodles begin to cook and expand, there will still be plenty of room for the pasta to move freely. 
• Prevent your pasta from sticking together by stirring it immediately after you drop it in.
• Drain your pasta enough to remove most of the water, however don’t let drained pasta sit and dry off, as the pasta will become too firm.
• You can mix together seasoning and roll the chicken in it, or simply sprinkle over all sides of the chicken.
• Top the pasta with additional shredded cheese, black pepper, or even a bit of grated Parmesan cheese if desired.
• Ideally shred your own cheese. Pre-shredded cheese doesn’t melt well.
• This dish can be stored in an airtight container in the refrigerator for 3 – 5 days.

FAQs

Other Cheesy Pasta Recipes You’ll Love

• One-Pot Whole Wheat Macaroni and Cheese
• Jalapeno Cheddar Mac ‘N Cheese
• Easy Cajun Chicken Mac N’ Cheese
• Creamy Spinach Pasta Homemade Macaroni and Cheese Recipe

I hope you enjoy all the recipes I share with you, including this delicious Chicken Broccoli Pasta recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.

Cheesy Chicken & Broccoli Pasta Shells

4.97 from 26 votes

Created by Mariam E.

This Chicken Broccoli Pasta dish is your favorite homemade Mac N' Cheese recipe with shells pasta, broccoli, and chicken! It's a family favorite recipe.

Print

Pin

Rate

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings 6 servings

servings

1x2x

Ingredients

• ▢ 8 oz medium pasta shells
• ▢ 3 cups broccoli florets
• ▢ 1 tsp olive oil
• ▢ 2 whole boneless chicken breasts skinless, cut into bite-sized pieces
• ▢ ¼ tsp salt
• ▢ ½ tsp garlic powder
• ▢ ½ tsp onion powder
• ▢ ¼ tsp black pepper

SAUCE

• ▢ 2 Tbsp unsalted butter
• ▢ 2 tbsps. all-purpose flour
• ▢ 1 cup milk
• ▢ 1½ cup chicken broth
• ▢ ½ tsp garlic powder
• ▢ ½ tsp black pepper
• ▢ ½ tsp salt or more to taste
• ▢ 2 ¼ cups sharp cheddar cheese shredded,

Instructions

• In a large pot, cook pasta according to the instructions on the package. In the last 3 minutes of cooking, add broccoli. When fork tender, drain pasta and broccoli. Set aside.
• In a small bowl, combine salt, garlic powder, onion powder and black pepper. Add chicken pieces to the rub tossing to coat.
• Add olive oil to a skillet and heat over medium-high heat. Brown chicken on all sides, approximately 4 to 5 minutes total. Remove from heat and set aside in a bowl.
• In the same skillet, melt the butter. Once melted, add flour and cook for 1 minute, whisking constantly.
• Whisk in milk, chicken broth and remainder of ingredients: garlic powder, black pepper, salt and cheddar cheese and stir until the cheese is melted.
• Bring to a simmer on medium-low heat and cook until bubbling and thick, approximately 3-5 minutes. Remove from heat and add in the pasta, broccoli and chicken. Stir to combine and cover cook on low heat for another 5 minutes. Remove from heat and serve.
• Garnish with fresh chopped parsley and grated cheese of your choice.

Video

Notes

• You can use any type of pasta for this recipe.
• Don’t put oil in your pasta water! You’ll just end up with greasy pasta.
• For the sauce, you can use any fat content you’d like, the higher fat content, the creamier it will be.
• Try adding a pinch of nutmeg to the sauce, it really adds another flavor dimension!
• When filling your pot to cook the pasta, use enough water that once the noodles begin to cook and expand, there will still be plenty of room for the pasta to move freely. 
• Prevent your pasta from sticking together by stirring it immediately after you drop it in.
• Drain your pasta enough to remove most of the water, however don’t let drained pasta sit and dry off, as the pasta will become too firm.
• You can mix together seasoning and roll the chicken in it, or simply sprinkle over all sides of the chicken.
• Top the pasta with additional shredded cheese, black pepper, or even a bit of grated Parmesan cheese if desired when serving.
• Ideally shred your own cheese. Pre-shredded cheese doesn’t melt well.
• This dish can be stored in an airtight container in the refrigerator for 3 days.

Nutrition

Serving: 4g | Calories: 421kcal | Carbohydrates: 39g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 608mg | Potassium: 392mg | Fiber: 3g | Sugar: 4g | Vitamin A: 892IU | Vitamin C: 41mg | Calcium: 387mg | Iron: 2mg

Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.