Creamy, Cheesy Chicken & Broccoli Shells, this dish is the perfect comfort food for a busy weeknight. The rich, homemade cheese sauce coats every pasta shell, making each bite indulgent and satisfying.
Why I Love This Recipe
This recipe combines everything I want in a family-friendly meal—cheese, pasta, and protein-packed chicken—all in one dish. The creamy sauce is incredibly flavorful, and the addition of broccoli gives it a hint of freshness. Plus, it’s baked until bubbly, creating a golden top layer that adds just the right amount of texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz large pasta shells
1 cup broccoli florets, steamed
2 cups cooked chicken, diced
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cups milk
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons all-purpose flour
Salt and pepper to taste
Directions
Preheat the oven to 350°F (175°C).
Cook the pasta shells according to the package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant and softened.
Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for 1-2 minutes until lightly golden.
Slowly pour in the milk, whisking to remove any lumps. Bring to a simmer and cook until the sauce thickens, about 3-4 minutes.
Stir in the cheddar cheese and Parmesan cheese, mixing until the cheese is melted and the sauce is smooth.
Add the diced chicken and steamed broccoli to the sauce, stirring to combine.
Gently fold in the cooked pasta shells, making sure they are evenly coated with the cheese sauce.
Transfer the mixture to a baking dish and bake for 15-20 minutes, or until bubbly and lightly golden on top.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Variations
Protein Swap: Instead of chicken, I sometimes use cooked turkey or even crumbled sausage for a different flavor.
Extra Veggies: I like adding sautéed mushrooms, bell peppers, or spinach for more color and nutrients.
Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce gives this dish a little heat.
Different Cheese Options: I love using a mix of cheeses like mozzarella, Gouda, or Swiss for a unique twist.
Storage/Reheating
Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: This dish freezes well. I let it cool completely, then freeze it in a covered, freezer-safe dish for up to 2 months.
Reheating: I warm it in the oven at 350°F (175°C) until heated through, or in the microwave in short intervals, stirring in between to keep the sauce creamy.
Related Recipes:
- Chicken & Broccoli Alfredo Stuffed Shells
- Creamy Beef and Shells (High Protein Pasta)
- Creamy Beef Shells Casserole
FAQs
How do I keep the cheese sauce from getting grainy?
I make sure to add the cheese gradually over low heat, stirring constantly. Overheating can cause the cheese to separate and become grainy.
Can I use a different pasta shape?
Absolutely! I sometimes use penne, rigatoni, or even elbow macaroni if I don’t have shells on hand.
Can I make this ahead of time?
Yes! I prepare everything up to the baking step, cover it, and refrigerate it for up to a day. When ready, I bake it as directed.
What can I serve with this dish?
I love serving this with a simple side salad, garlic bread, or roasted vegetables for a complete meal.
Can I make this gluten-free?
Yes! I use gluten-free pasta and swap the all-purpose flour for a gluten-free alternative like cornstarch or a gluten-free flour blend.
Conclusion
Cheesy Chicken & Broccoli Shells is a comforting, satisfying meal that brings together simple ingredients in a rich, creamy sauce. Whether I’m making it for a family dinner or meal prepping for the week, this dish never disappoints. Plus, with easy variations and make-ahead options, it’s a recipe I always come back to.
📖 Recipe:
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Cheesy Chicken & Broccoli Shells
- Total Time: 40 minutes
- Yield: 4 servings
Description
Cheesy Chicken & Broccoli Shells is the ultimate comfort food—creamy, cheesy, and loaded with tender chicken and broccoli. This easy pasta bake is perfect for a quick weeknight dinner, with a homemade cheese sauce that coats every shell in rich, indulgent flavor. Plus, it’s a great make-ahead and freezer-friendly meal for busy families.
Ingredients
12 oz large pasta shells
2 cups cooked chicken, diced
1 cup broccoli florets, steamed
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cups milk
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons all-purpose flour
Salt and pepper to taste
Instructions
- Preheat Oven – Preheat the oven to 350°F (175°C).
- Cook Pasta – Boil the pasta shells according to package directions, drain, and set aside.
- Sauté Aromatics – In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing for 2-3 minutes until fragrant.
- Make Roux – Sprinkle in flour, stirring constantly, and cook for 1-2 minutes until lightly golden.
- Create Sauce – Gradually add milk, whisking to remove lumps. Bring to a simmer and cook until thickened (about 3-4 minutes).
- Melt Cheese – Stir in cheddar and Parmesan cheese until smooth.
- Add Chicken & Broccoli – Mix in diced chicken and steamed broccoli.
- Combine with Pasta – Gently fold in cooked pasta shells until evenly coated.
- Bake – Transfer to a baking dish and bake for 15-20 minutes, until bubbly and lightly golden.
Notes
Make it Gluten-Free: Use gluten-free pasta and swap flour with cornstarch.
Storage: Store leftovers in the fridge for 3 days or freeze for up to 2 months.
Reheating: Warm in the oven at 350°F or microwave in intervals, stirring to maintain creaminess.
Customizations: Add mushrooms, bell peppers, or a pinch of red pepper flakes for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Pasta
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
