Creamy Broccoli Chicken Shells and Cheese
This cozy, family-friendly casserole is the kind of dinner that disappears fast and leaves everyone asking for the recipe. Creamy Broccoli Chicken Shells and Cheese combines tender pasta shells with shredded chicken, bright little broccoli florets, and a silky cheese sauce that clings to every nook and cranny. It’s comfort food with a vegetable tucked in, and it’s flexible enough to make on a weeknight or for a relaxed weekend supper.
Before we dive in: this recipe uses 9-ounce large shell pasta, cooked and measured as 3 1/4 cups dry. The chicken is cooked and shredded into small bite-sized pieces, and the broccoli is diced into small bite-sized florets so every spoon gets a bit of green. The sauce is built from butter, flour, milk, and two cheeses for richness and a little tang. Follow the clear, step-by-step instructions below for reliably creamy results.
Why you’ll love this dish
- Boldly comforting: a creamy cheese sauce made with reduced-fat cheddar and a touch of parmesan keeps things rich without weighing you down.
- Family-friendly: big shells are fun to eat and easy for kids to scoop up.
- Quick to assemble: much of the work is hands-off—boil, steam, shred, mix, and bake.
- Make-ahead potential: assemble ahead and bake later for even better flavor melds.
Ingredients
- 9 oz large shell pasta, dry (3 1/4 cups)
- 1 lb boneless skinless chicken breasts, cooked and shredded into small bite size pieces
- 12 oz broccoli florets, diced into small bite size pieces (4 1/2 cups once diced)
- 2 1/2 Tbsp butter
- 1/4 cup all-purpose flour
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 3 cups low-fat milk
- 6 oz 2% reduced fat sharp cheddar cheese, shredded (1 1/2 cups)
- 1 oz parmesan cheese, finely shredded (1/3 cup)
Equipment
- Large pot for boiling pasta
- Steamer basket or second pot for steaming broccoli
- Large skillet or saucepan for sauce
- 9×13-inch baking dish (or similar)
- Colander, wooden spoon, whisk, and a rubber spatula
Make-Ahead and Storage Tips
- Assemble the casserole up to a day ahead, cover tightly, and keep refrigerated until ready to bake.
- Leftovers keep well for 3–4 days in the refrigerator. Reheat in a 350°F oven until warmed through or microwave individual portions.
- Freeze fully cooled casserole for up to 2 months. Thaw overnight in the fridge before reheating.
Step-by-step instructions
The directions below are rewritten into clear, sequential steps to make cooking calm and predictable. Everything stays in the same order as the original plan, and all ingredient amounts remain exactly as listed.
- Preheat and prep. Preheat your oven to 350°F. Bring a large pot of salted water to a boil while you prepare the broccoli and chicken.
- Cook the pasta. Add the 9 ounces of large shell pasta to the boiling water and cook until just shy of al dente—follow the package’s timing but stop a minute or two early so the shells hold their shape during baking. Reserve a cup of the pasta cooking water, then drain the shells in a colander and set them aside.
- Steam the broccoli. While the pasta cooks, steam the 12 ounces of broccoli florets that have been diced into small bite-size pieces. Steam just until bright green and tender-crisp, about 3–4 minutes, then immediately transfer to a bowl and set aside to cool slightly. You want small, tender pieces that will finish cooking in the oven without turning mushy.
- Prepare the chicken. Ensure the 1 pound of boneless skinless chicken breasts is cooked and shredded into small bite-size pieces. Use two forks to shred or chop into uniform pieces so the chicken distributes evenly throughout the casserole.
- Make the roux for the sauce. In a large skillet or medium saucepan, melt 2 1/2 tablespoons of butter over medium heat. When the butter is melted and slightly foamy, whisk in 1/4 cup of all-purpose flour to form a smooth paste. Cook the flour and butter mixture for 1–2 minutes, whisking constantly, until it begins to smell toasty and looks lightly golden; this helps remove any raw flour flavor.
- Season the base and add milk. Sprinkle in 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder, then slowly pour in the 3 cups of low-fat milk while whisking continuously. Keep whisking as the mixture heats so it remains smooth. Bring the sauce to a gentle simmer; it will start to thicken as the flour cooks. If the sauce gets too thick, whisk in a tablespoon or two of the reserved pasta water to reach a spoon-coating consistency.
- Finish the cheese sauce. Remove the saucepan from the heat and gradually stir in 6 ounces (1 1/2 cups) of shredded 2% reduced fat sharp cheddar and 1 ounce (1/3 cup) finely shredded parmesan. Stir until the cheeses are fully melted and the sauce is silky. Taste and season with salt and freshly ground black pepper as needed. Remember that parmesan has saltiness, so adjust gently.
- Combine pasta, chicken, and broccoli. In a large mixing bowl or directly in the pasta pot, combine the drained pasta shells, the shredded chicken, and the steamed broccoli. Pour the warm cheese sauce over the mixture and gently fold everything together until the sauce coats the shells, chicken, and broccoli evenly. If the mixture seems a touch dry, add a little reserved pasta water, one tablespoon at a time, until it reaches your desired creaminess.
- Transfer to baking dish and top. Pour the combined mixture into a 9×13-inch baking dish, spreading it into an even layer. Sprinkle a few extra pinches of freshly ground black pepper over the top if you like. If you want a little extra browned cheese on top, reserve a small handful of the shredded cheddar and parmesan and sprinkle it across the surface.
- Bake until bubbly. Bake uncovered in the preheated 350°F oven for 20–25 minutes, or until the casserole is hot and bubbly and the top is lightly golden. If you prefer a lightly crisp top, place the dish under the broiler for 1–2 minutes to brown the edges—watch it closely to prevent burning.
- Rest, serve, and enjoy. Remove the casserole from the oven and let it rest for 5–7 minutes before serving. This short rest helps the sauce thicken slightly so portions hold better on the plate. Serve warm and enjoy the combination of tender pasta shells, mild chicken, bright broccoli, and a comforting cheese sauce.
Notes and variations
- Make it lighter or richer: Use whole milk for a richer sauce, or swap in a plant-based milk that performs well in cooking if you prefer—just choose one that’s unsweetened and neutral in flavor.
- Crunchy topping: Stir together 1/2 cup breadcrumbs with 1 tablespoon melted butter and sprinkle over the casserole before baking for a crisp topping.
- Herb boost: Stir in 1–2 tablespoons chopped fresh parsley or chives just before serving for freshness and color.
- Single-dish swap: If you’d rather not bake, you can finish this on the stovetop: after combining pasta, chicken, broccoli, and sauce, heat gently until warmed through and serve immediately.
- Extra veg: Fold in a cup of sautéed mushrooms or frozen peas for a different vegetable profile.
Serving suggestions
This dish pairs beautifully with a crisp green salad tossed in a light vinaigrette, lemony roasted asparagus, or a simple bowl of raw carrot sticks and cucumber slices for crunch. A glass of lightly chilled white wine or a sparkling water with lemon complements the creamy flavors.
Final thoughts
Creamy Broccoli Chicken Shells and Cheese strikes the ideal balance between comfort and everyday practicality. The large shells capture pockets of molten cheese, the shredded chicken adds satisfying protein, and the diced broccoli brightens the plate. It’s a recipe that travels well from weeknight table to potluck spread, with straightforward steps and forgiving textures that make it easy to adapt. Make it your own with herbs, toppings, or extra vegetables, and you’ll find this casserole earning a regular spot in your dinner rotation.
Ready to make it tonight? Gather your pasta, chicken, and broccoli, preheat the oven, and enjoy the process—this is comfort food that feels like a warm hug in every bite.
Creamy Broccoli Chicken Shells and Cheese
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the shell pasta according to package directions; add the diced broccoli during the last 3–4 minutes of cooking. Drain well, reserving 1/4 cup pasta cooking water in case you need to thin the sauce.
- Meanwhile, melt the butter in a saucepan over medium heat. Sprinkle in the flour and cook, stirring constantly, for 1 minute to make a roux.
- Whisking constantly, slowly pour in the milk. Add the onion powder, garlic powder, and salt and pepper to taste. Increase heat to medium-high and cook, stirring, until the sauce comes to a boil and thickens.
- Remove the sauce from heat and stir in the shredded cheddar and grated Parmesan until fully melted and smooth.
- Add the drained pasta, broccoli, and shredded chicken to the cheese sauce; toss gently to coat evenly. If the sauce becomes too thick, thin with a few tablespoons of the reserved pasta water.
- Serve immediately while hot.
Notes
- Fresh broccoli is recommended, but thawed and drained frozen broccoli may be used.
- For a stronger cheddar flavor, use 8 oz of cheddar or extra-sharp cheddar.
- Reserve a little pasta water to adjust sauce consistency if needed.
- Use cooked shredded chicken for convenience.
- Shred cheeses finely for smoother melting.
