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Chicken Broccoli Pasta is the perfect recipe that your whole family will love. Loaded with cheese, broccoli, and chicken, this pasta is made in 30 minutes!
This creamy mac and cheese style chicken pasta is going to be your new go-to dinner. A hearty and delicious pasta dish, this chicken broccoli pasta is just what you need on a busy weeknight. It’s the perfect uncomplicated dinner!
If you like watching food videos, you can watch the full video how to make this recipe down below in the recipe card and if you want more pasta recipes, Try my Greek Tuna Pasta Salad Recipe or my Simple Pesto Tomato Pasta.
Table of Contents
- Why You’ll Love This Chicken Broccoli Pasta Shells
- Ingredients You’ll Need
- How to Make this Chicken Broccoli Pasta
- Notes and Tips
- FAQs
- Other Cheesy Pasta Recipes You’ll Love
Why You’ll Love This Chicken Broccoli Pasta Shells
- Kid friendly. This is an easy way to get kids to eat vegetables as it is like mac and cheese. Plus the added protein makes it a whole meal in one bowl.
- Uses pantry staples. This cheesy chicken and broccoli pasta is easy to prep with a few pantry staples, perfect for last minute meals.
- A delicious cheesy sauce. Made with chicken broth, garlic, seasoning and sharp cheddar, this creamy cheese sauce is absolutely addictive! Your kids will be asking for seconds of this cheesy chicken pasta.
Ingredients You’ll Need
- Pasta Shells
- Broccoli Florets
- Olive Oil
- Boneless Skinless Chicken Breasts
- Seasoning: Salt, garlic powder, onion powder, black pepper.
For the Sauce
- Unsalted Butter
- All Purpose Flour
- Milk
- Chicken Broth
- Seasoning: Garlic powder, black pepper, salt.
- Sharp Cheddar Cheese
How to Make this Chicken Broccoli Pasta
- Cook the pasta: In a large pot, cook pasta according to the instructions on the package.
- Add in the broccoli: In the last 3 minutes of cooking the pasta, add the broccoli. When fork tender, drain pasta and broccoli. Set aside.
- Combine the seasoning: In a small bowl, combine salt, garlic powder, onion powder and black pepper. Add chicken pieces to the rub tossing to coat.
- Cook the chicken: Add olive oil to a skillet and heat over medium-high heat. Brown chicken on all sides, approximately 4 to 5 minutes total. Remove from heat and set aside in a bowl.
- Make the roux and cheese sauce: In the same skillet, melt the butter. Once melted, add flour and cook for 1 minute, whisking constantly. Whisk in milk, chicken broth and remainder of ingredients: garlic powder, black pepper, salt and cheddar cheese and stir until the cheese is melted. Bring to a simmer on medium-low heat and cook until bubbling and thick, approximately 3-5 minutes.
- Combine all the ingredients: Remove the cheese sauce from heat and add in the pasta, broccoli and chicken. Stir to combine and cover cook on low heat for another 3-5 minutes. Remove from heat and serve.
Notes and Tips
- You can use any type of pasta for this recipe.
- Don’t put oil in your pasta water! You’ll just end up with greasy pasta.
- For the sauce, you can use any fat content you’d like, the higher fat content, the creamier it will be.
- Try adding a pinch of nutmeg to the sauce, it really adds another flavor dimension!
- When filling your pot to cook the pasta, use enough water that once the noodles begin to cook and expand, there will still be plenty of room for the pasta to move freely.
- Prevent your pasta from sticking together by stirring it immediately after you drop it in.
- Drain your pasta enough to remove most of the water, however don’t let drained pasta sit and dry off, as the pasta will become too firm.
- You can mix together seasoning and roll the chicken in it, or simply sprinkle over all sides of the chicken.
- Top the pasta with additional shredded cheese, black pepper, or even a bit of grated Parmesan cheese if desired.
- Ideally shred your own cheese. Pre-shredded cheese doesn’t melt well.
- This dish can be stored in an airtight container in the refrigerator for3 – 5 days.
FAQs
Do I have to use pasta shells for this recipe?
You can use any pasta for this recipe. I do, however, prefer pasta that is a bit more textured or allows for the sauce to really stick to the noodles.Cheese sauce works well with shell pasta since it has tons of grooves and pockets to fill with the sauce.This is why I prefer it over other pasta.
Some good options to use would be penne, elbow macaroni, rigatoni, and fusilli. You can use whatever pasta you prefer.The real secret to this chicken pasta recipe is in the well-seasoned chicken and deliciously creamy cheese sauce.
Can this chicken broccoli pasta recipe be frozen?
To freeze leftovers or extra servings of this pasta dish, I recommend putting individual servings into airtight freezer storage containers. I love using the Pyrex glass containers as they are perfectly portioned, and are great for reusing over and over again.
Can I make this mac and cheese pasta vegetarian?
If you are vegetarian but still want added protein in your pasta recipe, you can easily add in your favorite brand of fake chicken. There are many ready-made frozen “chicken” products available to choose from. You can also use fried tofu or chickpeas in this recipe as extra protein. Or skip the protein altogether if you prefer.
What other vegetables can I use in the cheesy shells pasta recipe?
Of course, you can! There are so many vegetables that pair well with chicken and pasta. I love broccoli but also have made this with snow peas, bell peppers, green peas, and even cauliflower. When in season, I also love asparagus as it has a nutty flavor that pairs beautifully with this cheesy chicken broccoli pasta recipe.
The addition of vegetables is both for flavor and added fiber. If your family or children are picky eaters, pick their favorite veggie to mix into this recipe. You can even shred carrots or zucchini and mix them into this recipe to add texture and nutrients.
What can I add to mac and cheese?
You can get creative when making mac and cheese. Some great additions are proteins of some sort, bacon, spinach, beans, different cheeses like gruyere, green chilies, salsa and chipotle peppers.
Can I use Velveeta cheese instead of a roux?
You can substitute with a roux if you prefer to use that. I find that my kids like Velveeta more in their mac and cheese than a roux. So that would be a more kid friendly option.
What is the best cheese combination for mac and cheese?
Some people like to also add Gruyere cheese because it melts as well as cheddar cheese. Other classic additions includeGouda, Muenster,Parmesan, Fontina, Havarti andMonterey Jack and white cheddar.
Other Cheesy Pasta Recipes You’ll Love
- One-Pot Whole Wheat Macaroni and Cheese
- Jalapeno Cheddar Mac ‘N Cheese
- Easy Cajun Chicken Mac N’ Cheese
- Creamy Spinach Pasta Homemade Macaroni and Cheese Recipe
I hope you enjoy all the recipes I share with you, including this delicious Chicken Broccoli Pasta recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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4.97 from 30 votes
Cheesy Chicken & Broccoli Pasta Shells
By: Mariam Ezzeddine
This Chicken Broccoli Pasta dish is your favorite homemade Mac N' Cheese recipe with shells pasta, broccoli, and chicken! It's a family favorite recipe.
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Ingredients
- 8 oz medium pasta shells
- 3 cups broccoli florets
- 1 tsp olive oil
- 2 whole boneless chicken breasts, skinless, cut into bite-sized pieces
- ¼ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
SAUCE
- 2 Tbsp unsalted butter
- 2 tbsps. all-purpose flour
- 1 cup milk
- 1½ cup chicken broth
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt, or more to taste
- 2 ¼ cups sharp cheddar cheese, shredded,
Instructions
In a large pot, cook pasta according to the instructions on the package. In the last 3 minutes of cooking, add broccoli. When fork tender, drain pasta and broccoli. Set aside.
In a small bowl, combine salt, garlic powder, onion powder and black pepper. Add chicken pieces to the rub tossing to coat.
Add olive oil to a skillet and heat over medium-high heat. Brown chicken on all sides, approximately 4 to 5 minutes total. Remove from heat and set aside in a bowl.
In the same skillet, melt the butter. Once melted, add flour and cook for 1 minute, whisking constantly.
Whisk in milk, chicken broth and remainder of ingredients: garlic powder, black pepper, salt and cheddar cheese and stir until the cheese is melted.
Bring to a simmer on medium-low heat and cook until bubbling and thick, approximately 3-5 minutes. Remove from heat and add in the pasta, broccoli and chicken. Stir to combine and cover cook on low heat for another 5 minutes. Remove from heat and serve.
Garnish with fresh chopped parsley and grated cheese of your choice.
Video
Notes
- You can use any type of pasta for this recipe.
- Don’t put oil in your pasta water! You’ll just end up with greasy pasta.
- For the sauce, you can use any fat content you’d like, the higher fat content, the creamier it will be.
- Try adding a pinch of nutmeg to the sauce, it really adds another flavor dimension!
- When filling your pot to cook the pasta, use enough water that once the noodles begin to cook and expand, there will still be plenty of room for the pasta to move freely.
- Prevent your pasta from sticking together by stirring it immediately after you drop it in.
- Drain your pasta enough to remove most of the water, however don’t let drained pasta sit and dry off, as the pasta will become too firm.
- You can mix together seasoning and roll the chicken in it, or simply sprinkle over all sides of the chicken.
- Top the pasta with additional shredded cheese, black pepper, or even a bit of grated Parmesan cheese if desired when serving.
- Ideally shred your own cheese. Pre-shredded cheese doesn’t melt well.
- This dish can be stored in an airtight container in the refrigerator for 3 days.
Nutrition
Serving: 4g | Calories: 421kcal | Carbohydrates: 39g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 608mg | Potassium: 392mg | Fiber: 3g | Sugar: 4g | Vitamin A: 892IU | Vitamin C: 41mg | Calcium: 387mg | Iron: 2mg
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