There’s something undeniably comforting about a baked pasta dish that hugs every forkful with creamy cheese, tender chicken, and bright green broccoli. This Cheesy Chicken Broccoli Shells recipe delivers all of that in a cozy, weeknight-friendly package. It’s the kind of meal that disappears fast—kids love it, diners at the table ask for seconds, and you’ll find yourself jotting it into the make-again list immediately.

Before we dive in, a quick note on the approach: I keep the technique straightforward so the flavors shine. The sauce is a classic roux-thickened cheese sauce, brightened with simple seasonings. Pasta shells cradle every chunk of chicken and broccoli, keeping each bite perfectly balanced. No fancy steps, just reliable comfort food that looks and tastes like a little celebration on a weekday.

Why this Cheesy Chicken Broccoli Shells works

Texture play: The plump shells hold sauce and small bites of chicken and broccoli, creating a satisfying mix in every forkful.
Simple, dependable sauce: A butter-and-flour base with milk gives a silky-cheese sauce that clings instead of pooling.
Speed without sacrifice: Using cooked chicken means this is ready faster than many casseroles—great for busy nights.
Family-friendly flavors: No exotic spices—just cheddar, butter, and comforting pantry staples.

Ingredients

Use the following exact ingredient amounts for best results.

8 ounces pasta shells
12 ounces broccoli florets
1 pound cooked boneless skinless chicken breast, cut into bite-sized pieces
2 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper to taste

Notes on ingredients

If you prefer a milder cheese, use mild cheddar or a blend of cheddar and Monterey Jack, but the quantity stays the same. For the chicken, use any cooked boneless skinless chicken breast—grilled, roasted, or poached works well. If you want a little extra richness, you can swap ¼ cup of milk for light cream, keeping the total liquid at 2 cups. The onion and garlic powders provide a round, savory backbone without overwhelming the cheese.

Equipment

Large pot for boiling pasta and blanching broccoli
Large skillet or saucepan for the sauce
2-quart baking dish (or similar size)
Colander and mixing spoon

Step-by-step recipe

The directions below follow a clear order so you can move through the recipe without doubling back. Read through once to familiarize yourself, then cook along.

Preheat and prepare: Preheat the oven to 350°F (175°C). Lightly grease a 2-quart baking dish and set it nearby so everything is ready when the pasta and sauce are combined.
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the 8 ounces pasta shells and cook according to package instructions until al dente. Timing matters here—slightly undercooked shells will finish baking in the oven and stay tender without getting mushy. Reserve about ¼ cup of the pasta cooking water, then drain the shells and transfer them to a large mixing bowl.
Blanch the broccoli: While the pasta cooks (you can add the broccoli to the same pot if there’s room), bring another pot or the pasta pot back to a brief boil and add the 12 ounces broccoli florets. Blanch them for 1 to 2 minutes until bright green and slightly tender. Immediately transfer the broccoli to a bowl of ice water or run under cold water to stop the cooking and preserve color and texture. Drain well and add the broccoli to the bowl with the pasta shells.
Prepare the cooked chicken: Ensure the 1 pound cooked boneless skinless chicken breast is cut into bite-sized pieces. If the chicken is warm from earlier cooking, let it cool slightly so it doesn’t thin the sauce. Add the chicken pieces to the bowl with the shells and broccoli.
Make the roux: In a large skillet or saucepan, melt the 2 tablespoons unsalted butter over medium heat. Once the butter is fully melted and foaming but not browned, sprinkle in the ¼ cup all-purpose flour. Whisk continuously for about 1 minute to cook off the raw flour taste and create a smooth paste. Keep the heat moderate to avoid browning.
Add the milk: Gradually pour in the 2 cups milk while whisking constantly to prevent lumps. Continue to whisk as the mixture comes to a gentle simmer. The sauce will begin to thicken—let it cook for 2 to 3 minutes until it coats the back of a spoon. If the sauce becomes too thick, whisk in a splash of the reserved pasta cooking water until it reaches a smooth, pourable consistency.
Finish the cheese sauce: Remove the sauce from the heat and stir in the 2 cups shredded sharp cheddar cheese a handful at a time, stirring until each addition is melted and smooth. Add the ½ teaspoon onion powder and ½ teaspoon garlic powder, then season with salt and pepper to taste. Keep in mind the cheese adds saltiness, so taste as you season. The final sauce should be creamy and glossy.
Combine pasta, chicken, broccoli, and sauce: Pour the cheese sauce over the bowl with the cooked shells, broccoli, and chicken. Gently toss everything together until the shells are evenly coated and the chicken and broccoli are distributed throughout. If the mixture seems dry, add a little of the reserved pasta water, one tablespoon at a time, to loosen it.
Transfer to baking dish: Spoon the combined pasta mixture into the prepared 2-quart baking dish, spreading it into an even layer so it heats uniformly in the oven.
Bake: Place the baking dish in the preheated 350°F (175°C) oven and bake for 20 to 25 minutes, until the top is bubbling and slightly golden around the edges. If you like a touch of browned cheese on top, switch the oven to broil for the last 1 to 2 minutes—watch carefully so it doesn’t burn.
Rest and serve: Remove the dish from the oven and let it rest for 5 minutes before serving. This brief rest helps the sauce set slightly so it’s easier to serve and keeps each portion neat. Serve warm, straight from the dish, and enjoy the comforting combination of tender pasta, creamy cheddar sauce, savory chicken, and crisp-tender broccoli.

Troubleshooting and tips

Sauce too thick: Stir in reserved pasta water a tablespoon at a time until it reaches the desired consistency.
Sauce too thin: Return to low heat and whisk in a little more shredded cheese to thicken; allow it to simmer gently until it coats the spoon.
Even distribution: Toss the shells, broccoli, and chicken with half the sauce first, then add the rest. This helps ensure everything gets coated.
Make-ahead: Assemble the casserole and refrigerate, covered, for up to 24 hours. Add a few extra minutes to the baking time if baking straight from cold.
Freezing: This dish freezes well. Bake it, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight and reheat in a 350°F oven until warmed through.

Variations and add-ins

Want to switch things up? Try one of these simple changes while keeping the heart of the recipe intact:

Vegetable swap: Substitute the broccoli with asparagus tips or frozen peas for a different take.
Cheese blend: Stir in 1 cup mozzarella with 1 cup cheddar for a stringier melt.
Herb lift: Fold in a handful of chopped fresh parsley or chives just before serving for brightness.
Mild spice: Add a pinch of smoked paprika or ¼ teaspoon red pepper flakes to the sauce for subtle warmth.

Serving suggestions

Cheesy Chicken Broccoli Shells pairs beautifully with a simple green salad tossed with a bright vinaigrette. A crunchy side of garlic bread or warm dinner rolls rounds the meal out perfectly. For beverage pairings, try a crisp white wine like Sauvignon Blanc or a cold, slightly sweet iced tea for a non-alcoholic option.

Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat single servings in the microwave in 30-second bursts, stirring in a splash of milk if needed to revive the sauce. To reheat a whole casserole, cover loosely with foil and bake at 350°F until warmed through.

Final thoughts

This Cheesy Chicken Broccoli Shells recipe is the kind of homey, dependable dish that becomes a go-to. It’s straightforward to make, uses ingredients you likely have on hand, and delivers the satisfying trio of creamy cheese, tender chicken, and bright vegetables. Whether you’re feeding a busy family or looking for an easy meal to bring to a potluck, this casserole is a winner—comforting, familiar, and reliably delicious.

Enjoy this hearty, cheesy dish for dinner tonight—and don’t be surprised when everyone asks you to add it to your regular rotation.

Cheesy Chicken Broccoli Shells

Comforting baked-style pasta with tender chicken, broccoli, and a creamy cheddar sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

8 ounces pasta shells
12 ounces broccoli florets
1 pound cooked boneless skinless chicken breast cut into bite-sized pieces
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper to taste

Equipment

Large Pot
Colander
Whisk
Measuring cups and spoons
Wooden spoon or spatula

Method

Bring a large pot of salted water to a boil, then add 8 ounces of pasta shells and cook according to package directions.
Add 12 ounces of broccoli florets to the boiling pasta for the last 3 minutes of cooking, then drain both pasta and broccoli in a colander and set aside.
Return the empty pot to medium heat and melt 2 tablespoons unsalted butter.
Whisk in 1/4 cup all-purpose flour and cook, stirring, for 1 minute to form a roux.
Slowly whisk in 2 cups milk until smooth, then bring the sauce to a gentle boil over medium-high heat, stirring until it begins to thicken.
Reduce heat to low and stir in 2 cups shredded sharp cheddar cheese, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder until the cheese melts and the sauce is smooth.
Add the drained pasta, broccoli, and 1 pound cooked chicken pieces to the sauce and toss gently to coat evenly.
Season with salt and pepper to taste, then serve immediately.