Description

Cheesy Chicken & Broccoli Shells is the ultimate comfort food, combining tender pasta shells, juicy chicken, crisp broccoli, and a luscious cheese sauce into a dish that’s rich, hearty, and satisfying. This family-friendly casserole is perfect for weeknight dinners, meal prep, or sharing at gatherings. Its creamy texture, cheesy flavor, and balanced combination of protein, vegetables, and carbs make it a versatile and well-rounded meal.

With easy-to-find ingredients and simple cooking steps, this recipe suits both novice and experienced cooks. The baked finish, with a bubbly golden crust, adds a delightful texture to an already irresistible dish. Whether enjoyed fresh out of the oven or reheated as leftovers, this dish is sure to please any palate.

Ingredients

Scale

8 ounces medium shells pasta uncooked
1 pound of chicken cubed (no skin) COOKED
2 cups broccoli fresh or frozen
3 tablespoons olive oil
2 tablespoons butter
1 teaspoon black pepper
1 cup shredded cheese of your choice
3 cloves of garlic minced
1 cup heavy cream
1/4 cup whole milk
1 cup broth beef or chicken
1/4 cup all-purpose flour
1 teaspoon cajun seasoning or chili powder
1 teaspoon of salt to taste

Instructions

In a medium pot, boil the broccoli until softened and set aside
Boil a large pot of lightly salted water and add pasta , then drain
Add pasta back into the hot/empty pot and add 1 tb of butter, stir until fully melted and pour into a large bowl and set aside while we make the sauce.
In the same pot, add in the other 1 tb of butter, oil and garlic, cook only until butter is melted
Once melted, whisk in the flour and cook while stirring constantly, then add in the heavy cream, milk and all other seasonings, continuing to stir the whole time while bringing to a low boil
Add in the cooked shells, broccoli, and chicken and mix until fully incorporated
ENJOY!

Notes

Ingredient Tips:
- Use freshly grated cheese for a smoother sauce, as pre-shredded cheese may result in a grainy texture.
- Opt for fresh broccoli for a firmer bite, but frozen broccoli works well for convenience.
Cooking Notes:
- Cooking pasta to al dente is essential to prevent it from becoming mushy during baking.
- Gradually add milk to the roux while whisking to avoid lumps in the sauce.
Customizations:
- Experiment with cheese blends like mozzarella, Gouda, or Parmesan for unique flavors.
- Add a pinch of nutmeg to the cheese sauce for a subtle, sophisticated depth.
Make-Ahead Option:
- Assemble the dish ahead of time and refrigerate it unbaked. Add extra baking time when ready to cook.
Storage and Reheating:
- Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat with a splash of milk to restore creaminess.
Dietary Adaptations:
- Substitute gluten-free pasta and flour for a gluten-free version, or use plant-based cheese and milk for a dairy-free alternative.