Creamy Chicken Broccoli Shells

This chicken and broccoli shells and cheese recipe has become my go-to comfort dish when I need something creamy, satisfying, and still packed with protein and vegetables. The combination of tender pasta shells, juicy chicken, and fresh broccoli all enveloped in a rich homemade cheese sauce creates the perfect balance of indulgence and nutrition.

I first created this recipe when trying to elevate boxed mac and cheese for my picky nephew. Now it's requested at nearly every family gathering, and I've perfected the cheese sauce to be impossibly creamy every single time.

Ingredients

• 8 ounces medium shell pasta: perfect for catching all that delicious cheese sauce in its crevices
• 3 cups broccoli: chopped into florets adds nutrition and a pop of color
• 2 chicken breasts: cooked and diced provides protein and makes this a complete meal
• 2 tablespoons unsalted butter: the foundation of our roux for the cheese sauce
• ¼ cup all purpose flour: works with butter to thicken the sauce to perfect consistency
• 1 cup milk: whole milk creates the creamiest texture but any milk works
• 1 cup chicken broth: adds depth of flavor beyond what milk alone provides
• ¼ teaspoon garlic powder: offers savory notes without overpowering the cheese
• ¼ teaspoon pepper: freshly ground black pepper works best here
• ⅛ teaspoon salt: you can adjust to taste based on the saltiness of your cheese
• 2 cups sharp cheddar cheese: freshly shredded melts more smoothly than pre shredded

Step-by-Step Instructions

Boil the Pasta and Broccoli:

Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat. Add the shell pasta and cook according to package directions until al dente. During the last 2 to 3 minutes of cooking time add the broccoli florets to the same pot. This perfectly steams the broccoli while saving you from using another pot. Drain everything together in a colander and set aside while you make the cheese sauce.

Create the Roux Base:

In a large skillet or Dutch oven melt the butter over medium heat until it begins to bubble slightly but not brown. Sprinkle the flour over the melted butter and whisk continuously for exactly one minute. This cooking process eliminates the raw flour taste while creating the base for your silky cheese sauce. The mixture should look like a pale golden paste and smell slightly nutty.

Develop the Cheese Sauce:

Slowly pour in the milk and chicken broth while whisking constantly to prevent lumps from forming. This gradual addition is crucial for a smooth sauce. Add the garlic powder pepper and salt and continue whisking as the mixture comes to a gentle simmer. You will notice it beginning to thicken after about 3 to 4 minutes when it coats the back of a spoon. Once bubbling and thickened remove from heat immediately to prevent scorching.

Incorporate the Cheese:

With the skillet off the heat add the shredded cheddar cheese to the sauce. Stir continuously until the cheese has completely melted and the sauce is smooth and velvety. The residual heat should be enough to melt the cheese perfectly without causing it to become grainy or separated. If needed return to very low heat briefly but be careful not to overheat.

Combine Everything Together:

Add the drained pasta broccoli and diced chicken to the cheese sauce. Gently fold everything together until all components are evenly coated in the luxurious cheese sauce. If you find the sauce too thick add a splash of milk one tablespoon at a time until you reach your desired consistency. Allow the combined dish to sit for 2 minutes before serving so the flavors can meld together.

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You Must Know

The secret to the perfect cheese sauce is removing it from heat before adding the cheese. I learned this technique from my grandmother who insisted that overheating cheese makes it stringy and grainy. This small detail has transformed all my cheese sauces, and I've never looked back. She used to make this dish whenever someone in the family was feeling under the weather, believing that comfort food was the best medicine.

Make-Ahead Options

This recipe works beautifully as a prepared meal. You can assemble the entire dish up to two days ahead and store it in the refrigerator in an airtight container. When ready to serve reheat in a covered skillet over medium low heat adding a splash of milk to revive the creaminess. For busy weeknights I often prepare double batches, enjoying one immediately and storing the second portion for later in the week.

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Customization Ideas

The beauty of this shells and cheese recipe lies in its adaptability. For a vegetarian version simply omit the chicken and use vegetable broth instead of chicken broth. Consider adding sautéed mushrooms for an earthy flavor profile. For those seeking more heat incorporate a pinch of crushed red pepper flakes or a dollop of sriracha into the cheese sauce. You can also swap broccoli for cauliflower asparagus or peas based on seasonal availability or preference.

Serving Suggestions

Serve this creamy dish in warmed bowls to keep it at the perfect temperature longer. A simple side salad with a tangy vinaigrette creates a pleasant contrast to the rich cheese sauce. For special occasions I sometimes transfer the mixture to a buttered baking dish top with additional cheese and breadcrumbs and broil for 3 minutes until golden and bubbling. This adds a delightful textural dimension that elevates the comfort food experience.

Recipe FAQs

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

Absolutely! Rotisserie chicken works perfectly in this dish and saves time. Simply shred or dice about 2 cups of rotisserie chicken and add it when combining the pasta and sauce. It's a great shortcut that doesn't sacrifice flavor.

→ What can I substitute for shell pasta?

Any medium-sized pasta that can hold sauce works well. Try elbow macaroni, cavatappi, penne, or even farfalle (bow ties). The key is choosing a shape with nooks and crannies to capture the creamy cheese sauce.

→ Can I make this dish ahead of time?

Yes, you can prepare this dish in advance. Cook it fully, let cool, then refrigerate for up to 2 days. When reheating, add a splash of milk and gently warm on the stovetop or microwave. The sauce may thicken when stored, so additional liquid helps restore the creamy texture.

→ How can I make this dish lighter?

To create a lighter version, use whole grain pasta for added fiber, substitute low-fat milk for whole milk, reduce the cheese to 1½ cups, and increase the broccoli to 4 cups. You could also use reduced-fat cheese, though it won't melt quite as smoothly as full-fat varieties.

→ What other vegetables work well in this dish?

This versatile dish works beautifully with cauliflower, peas, spinach, asparagus, or bell peppers. Heartier vegetables should be added with the broccoli during pasta cooking, while more delicate greens like spinach can be stirred in at the final step to wilt naturally.

→ Can I freeze leftovers?

While you can freeze this dish, the texture may change slightly upon thawing as dairy-based sauces can separate. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently with additional milk to restore creaminess.