Cheesy Chicken Broccoli Shells
These cheesy chicken broccoli shells are the ultimate comfort food! Tender pasta shells are stuffed or tossed with juicy chicken, vibrant broccoli, and a creamy, cheesy sauce. It’s a cozy, family-friendly dinner that’s also a great way to use up leftover chicken. Bake it in one pan for an easy weeknight meal!
Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Ingredients:
For the Pasta:
12 oz (340g) medium or large pasta shells
2 cups broccoli florets (fresh or frozen)
For the Chicken:
2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
For the Cheese Sauce:
2 tablespoon of olive oil
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
1 cup shredded cheddar cheese
½ cup shredded mozzarella or Monterey Jack cheese
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper, to taste
¼ tsp paprika (optional)
Optional Topping:
½ cup shredded cheese (cheddar or blend)
¼ cup breadcrumbs (for a crunchy topping)
1 tbsp olive oil
Instructions:
1. Cook Pasta & Broccoli:
Cook pasta shells in salted water according to package directions. Add broccoli florets to the pot during the last 2–3 minutes of cooking. Drain and set aside.
2. Make Cheese Sauce:
In a large saucepan, put olive oil over medium heat. Add flour and whisk constantly for 1–2 minutes until it forms a smooth paste.
Slowly whisk in milk, and cook until slightly thickened, about 3–5 minutes.
Stir in cheddar and mozzarella cheeses, garlic powder, onion powder, paprika (if using), and season with salt and pepper. Stir until cheese is melted and sauce is smooth.
3. Assemble:
Add cooked pasta, broccoli, and chicken to the cheese sauce. Mix gently to coat everything evenly.
4. Optional Bake:
Pour the mixture into a greased 9×13″ baking dish.
Top with extra cheese and breadcrumbs (if using). Drizzle with olive oil or melted butter.
Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden on top.
5. Serve:
Let sit for 5 minutes before serving. Garnish with parsley if desired.
Notes & Tips:
Chicken options: Use rotisserie, grilled, or leftover roasted chicken. For a shortcut, canned chicken works too.
Make ahead: Assemble everything and refrigerate unbaked for up to 24 hours. Bake just before serving.
Add-ins: Stir in sauteed mushrooms, peas, or spinach for extra veggies.
Gluten-free: Use GF pasta and a 1:1 gluten-free flour blend for the roux.
Questions & Answers:
Q: Can I use frozen broccoli?
A: Yes! Add it directly to the boiling pasta water in the last few minutes, just like fresh.
Q: Can I freeze this dish?
A: Yes, it freezes well before or after baking. Thaw overnight in the fridge before reheating.
Q: Is there a low-fat version?
A: Use skim milk and reduced-fat cheese, but the sauce may be slightly thinner.
Nutritional Information
Calories: 470 kcal
Protein: 30 g
Carbohydrates: 35 g
Fat: 24 g
Saturated Fat: 11 g
Fiber: 3 g
Sugars: 5 g