Creamy Chicken Broccoli Shells

This hearty chicken and broccoli shells and cheese has become my go-to weeknight solution when I need something comforting that the whole family will devour. The combination of tender pasta shells, juicy chicken pieces, and fresh broccoli all wrapped in a velvety homemade cheese sauce creates the ultimate comfort food with a nutritious twist.

I first created this recipe when trying to elevate basic mac and cheese into something more substantial. My children, who normally push broccoli around their plates, clean their bowls when it's coated in this velvety cheese sauce. It's become our Monday night tradition when we need something comforting to ease into the week.

Ingredients

• Medium shell pasta: Holds the perfect amount of sauce in each bite making every forkful flavorful
• Broccoli florets: Add nutrition and bright color that cooks quickly with the pasta
• Cooked chicken breasts: Provide lean protein making this a complete meal
• Unsalted butter: Gives you control over the final saltiness of your dish
• All purpose flour: Creates the base for a smooth sauce without lumps
• Milk: Adds richness and creaminess to the cheese sauce
• Chicken broth: Enhances flavor while keeping the sauce from being too heavy
• Garlic powder: Infuses subtle savory notes throughout the dish
• Salt and pepper: Balance the flavors and enhance the cheese
• Sharp cheddar cheese: Provides the best flavor and melting properties for a smooth sauce

Step-by-Step Instructions

Boil the Pasta and Broccoli:

Cook the shell pasta in generously salted water according to package directions until al dente. During the final 2–3 minutes of cooking add the broccoli florets directly to the pasta water. This perfectly cooks the broccoli while saving you from washing another pot. The broccoli should turn bright green and become tender but still maintain some bite.

Create the Roux Base:

Melt butter completely in a large skillet over medium heat until it begins to foam slightly but not brown. Sprinkle the flour evenly over the melted butter and whisk continuously for a full minute. This cooking time removes the raw flour taste and creates the foundation for a smooth sauce. The mixture should look like wet sand and smell slightly nutty.

Build the Cheese Sauce:

Gradually pour in the milk and chicken broth while whisking constantly to prevent lumps from forming. Season with garlic powder, salt, and pepper ensuring they're evenly distributed. Continue stirring as the mixture heats allowing it to bubble gently around the edges. You'll know it's ready when the sauce coats the back of a spoon and a line drawn through it holds its shape.

Add Cheese and Combine:

Remove the skillet from heat before adding the shredded cheese. This prevents the sauce from becoming grainy or separating. Stir continuously until all cheese has melted completely into a smooth velvety sauce. Fold in the drained pasta, broccoli, and diced chicken ensuring everything is evenly coated. If needed, add additional milk a tablespoon at a time to achieve your desired consistency.

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This dish holds a special place in my heart because it was the first "grown up" meal my daughter requested to learn how to cook. We now make it together on Sunday afternoons while she tells me about her week at school. The smell of the cheese sauce bubbling on the stove instantly transforms our kitchen into the coziest spot in the house.

Make Ahead Options

This shells and cheese recipe works beautifully as a make ahead meal. Prepare the entire dish up to two days before serving and store in the refrigerator in an airtight container. When reheating add a splash of milk and stir frequently over low heat to restore the creamy texture. The pasta will absorb some sauce as it sits so having extra milk on hand is essential for bringing back that silky consistency.

Smart Substitutions

The beauty of this recipe lies in its flexibility. No chicken on hand? Substitute with rotisserie chicken, cooked turkey, or even smoked sausage for a flavor twist. Broccoli can be swapped for cauliflower, peas, spinach, or kale depending on what's in your crisper. The cheese sauce works with various cheese combinations – try mixing in some monterey jack, parmesan, or even a little cream cheese for extra richness. Just remember to shred your own cheese rather than using pre-shredded bags, which contain anti-caking agents that can make your sauce grainy.

Freezer Friendly Tips

Portion this dish into individual servings in freezer safe containers for quick lunches or dinners. To freeze properly, cool the pasta completely before sealing in airtight containers leaving some room for expansion. When ready to enjoy, thaw overnight in the refrigerator then reheat gently in the microwave with a tablespoon of milk stirred in halfway through heating. The texture may change slightly but the flavor remains delicious making this perfect for meal prep sessions.

Upgrading Your Presentation

Transform this humble comfort food into a dinner party worthy dish with thoughtful presentation. Serve in individual gratin dishes topped with toasted panko breadcrumbs and a quick broil for a golden crust. Garnish with finely chopped fresh herbs like parsley or chives and a light dusting of smoked paprika for color and flavor dimension. Pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the cheese sauce.

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Frequently Asked Questions About Recipes

→ Can I use pre-cooked rotisserie chicken for this dish?

Absolutely! Rotisserie chicken works perfectly in this dish and is a great time-saver. Simply shred or dice the amount needed and add it when combining with the pasta and sauce. It adds wonderful flavor and makes this meal even quicker to prepare on busy weeknights.

→ How do I prevent the cheese sauce from becoming grainy?

To prevent a grainy cheese sauce, remove the pan from heat before adding the cheese, and stir until completely melted. Use freshly shredded cheese rather than pre-packaged shredded cheese, which contains anti-caking agents that can affect smooth melting. Also, be sure to gradually add the milk and broth to the roux, whisking constantly to ensure a smooth base.

→ Can I make this dish ahead of time?

Yes, you can prepare this dish in advance. Make it completely, cool, and refrigerate for up to 2 days. When reheating, add a splash of milk and cover with foil before warming in a 350°F oven until heated through. The sauce may thicken when stored, so the extra milk helps restore its creamy consistency.

→ What can I substitute for broccoli?

Many vegetables work well in place of broccoli. Try cauliflower, peas, asparagus, or spinach (add spinach at the very end as it wilts quickly). Frozen mixed vegetables are also convenient alternatives that cook in about the same time as broccoli.

→ What type of cheese works best in this dish?

Sharp cheddar is recommended for its robust flavor, but you can experiment with cheese combinations. Try mixing in some Gruyère for nuttiness, Monterey Jack for meltability, or Parmesan for depth. Just ensure whatever cheese you use melts well. Avoid pre-shredded cheeses if possible, as they contain anti-caking agents that can make the sauce less smooth.

→ Can I freeze leftovers of this pasta dish?

While you can freeze leftovers, the texture may change slightly upon thawing and reheating. The sauce might separate a bit and the pasta could become softer. For best results, freeze in airtight containers for up to 2 months. When reheating, thaw overnight in the refrigerator, then warm gently on the stovetop with a splash of milk to reconstitute the sauce.