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Chicken-Broccoli Shells and Cheese


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Rate this recipe 4.4/5 (30 Votes)


  • 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
  • 1/4 cup all-purpose flour
  • salt and fresh ground pepper, to taste
  • 1/8 teaspoon chili powder
  • 1 cup shredded cheddar cheese


Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

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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