Making Creamy Broccoli Chicken Shells and Cheese Recipe, Its Instructions, And Ingredients

These creamy broccoli chicken shells and cheese have a similar flavor to the boxed shells and cheese you ate as a kid, but dressed up! It is a simple, quick, and filling dinner that only takes 20 minutes to prepare.

Pasta With Creamy Broccoli Chicken Shells and Cheese

It can be challenging to find a family-friendly lunch, but this one qualifies.

Even better, creamy broccoli chicken shells and cheese are simple to make, and if you happen to have cooked chicken in the fridge or freezer, you can quickly put together a meal.

By using low-fat milk and no cream, little to no butter, and reduced-fat cheddar cheese, I was able to make this chicken and broccoli macaroni far lighter than a standard mac and cheese.

There is also some nutrition there because I included additional protein and vegetables to make it more like a meal.

A mac like this is better for me than one with all the fat because it is lighter and I don’t feel guilty about eating it. How could it be terrible with 4 1/2 cups of broccoli?

You may use regular fat cheddar and substitute some of the milk with cream to make these shells and cheese richer, but if you do so, you should cut back on the flour by 1 Tbsp.

One more meal to add to the rotation that is delectable, delightfully creamy, and filling. Enjoy!

Ingredients For Creamy Broccoli Chicken Shells and CheesePasta

What you’ll need for this simple mac and cheese recipe is

• oversized shell pasta
• cooked chicken thighs
• cauliflower florets
• Butter
• universal flour
• Spices (onion powder, garlic powder, salt, pepper)
• reduced-fat milk
• fat-free cheddar cheese
• Camembert cheese
• a big pot with milk and flour for the roux

How To Prepare Pasta With Chicken And Broccoli

• Follow the directions on the pasta’s package for boiling. During the final three to four minutes of cooking, add the broccoli.
• Melt the butter in a big pot, then whisk in the flour as the pasta cooks.
• Add the milk and seasonings after whisking. Cook the mixture further until it thickens.
• In a big pot, there is grated cheese and a milk and flour mixture.
• After adding the cooked pasta and broccoli, stir in the cheese.

Can I substitute Another Kind Of Pasta For This?

Yes, you may use any short, firm pasta for this dish (like macaroni or rotini). For this recipe, stay away from thinner noodles like spaghetti.

Is Fresh Or Frozen Broccoli Better?

In this recipe for shells and cheese, I believe fresh broccoli works best, but if you decide to use frozen, I advise freezing it first and draining it before adding it to the boiling pasta water.

Advice For The Best Pasta With Chicken and Broccoli

• Make this recipe even more flavorful by using extra sharp cheddar cheese. Additionally, you have the option of using more cheese.
• Feel free to substitute other vegetables in this recipe. This spaghetti recipe would also be good with peas and finely sliced carrots.
• In case you need to thin the cheese sauce, save some of the pasta water.
• Pasta with chicken and broccoli in a white bowl next to slices of bread

Other Simple Pasta Recipes You’ll Enjoy:

Shrimp with Lemon-Parmesan Angel Hair Pasta

• Pasta with Creamy Chicken and Asparagus
• Pasta with pesto, asparagus, and shrimp
• Chicken Cajun Pasta
• Traditional Mac and Cheese on the Stove

Pasta With Creamy Chicken And Broccoli

For a dinner that is sure to please, creamy cheese-filled shells are layered with healthy pieces of chicken and broccoli.

5 servings

Prep

ten minutes

Cook

two hours

Ingredients

• Large shell pasta, dry, 9 ounces (3 1/4 cups).
• 1 pound of cooked, shredded, bite-sized chicken breasts without any bones or skin.
• 12 ounces of broccoli florets, chopped into bite-sized pieces (making 4 1/2 cups),
• 3 Tbsp. of butter
• All-purpose flour, 1/4 cup
• 1/8 teaspoon of onion powder
• 14 teaspoons of garlic powder
• Freshly ground black pepper and salt
• 3 cups skim milk
• Shredded 6 oz. 2% reduced-fat sharp cheddar cheese (1 1/2 cups)*.
• 1 oz. of finely grated parmesan cheese (about 1/3 cup)

Instructions

1. Broccoli should be added to the pasta during the last 3 to 4 minutes of cooking. Drain the pasta carefully, reserving 1/4 cup of the cooking liquid in case you wish to thin the pasta sauce.
2. Butter should be melted over medium heat in a pot before the flour is added. Cook ingredients for 1 minute while stirring continuously.
3. Slowly whisk in the milk, then season to taste with salt, pepper, onion powder, and garlic powder. The mixture should be cooked over medium-high heat while being regularly stirred until it boils and thickens.
4. Take the pan off the heat, let it cool for a minute, then whisk in the cheddar and parmesan cheese until the cheese is melted. Pasta that has been drained, broccoli, and chicken should all be added. You can dilute it with a few tablespoons of pasta water if you’d like because it will thicken as it rests.

Notes

• *Fresh broccoli, in my opinion, tastes the best in this shells and cheese recipe; however, if you must use frozen, I advise thawing it first and draining it before adding it to the boiling pasta water.
• **If you want a stronger cheddar cheese flavor, use 8 oz. Additionally, you can use extra-sharp cheddar.
• Source of the recipe: Cooking Classy