Cheesy Chicken & Broccoli Shells

Cheesy chicken and broccoli shells {}


  • 8-ounces medium shells pasta, uncooked
  • 3 cups broccoli florets
  • 3 tablespoons olive oil
  • 4 chicken breast halves, cut into 1-inch pieces
  • salt and fresh ground pepper, to taste
  • 1 cup skim milk
  • 1 cup chicken broth
  • ¼ cup all-purpose flour
  • salt and fresh ground pepper, to taste
  • ⅛ teaspoon chili powder
  • 1 cup shredded cheddar cheese
  • Cook pasta according to the directions on the box.
  • Add broccoli florets to the pasta during the last 2 minutes of cooking.
  • Drain and set aside.
  • In the meantime, prepare the chicken.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add chicken and season with salt and pepper.
  • Cook for 4 to 6 minutes, or until browned.
  • In a mixing bowl, whisk together the milk, chicken broth, and flour.
  • Add salt, pepper, and chili powder; whisk until well combined.
  • Stir the milk mixture into the pan with the chicken.
  • Cook 2 to 3 minutes or until sauce is thickened.
  • Add pasta mixture and cheddar cheese; stir until cheese is melted and continue to cook for 2 to 3 minutes, or until heated through.
  • Remove from heat.
  • Let stand 2 to 3 minutes.
  • Stir and Serve.


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I would love to see them 🙂


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