Kitchen notes · a little help before you start
Creamy Chicken and Broccoli Pasta
Shell pasta catches a creamy cheese sauce with tender chicken and little pieces of broccoli tucked inside. Sharp cheddar gives the sauce its familiar savory flavor, while Parmesan adds another layer of richness to the soft, generous forkfuls.
- Prep
- 10 min
- Cook
- 20 min
- Original yield
- Serves 5
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less
- Dish type
- Pasta
A few quick notes
1. Add broccoli late
Boil the broccoli with the pasta during the last three to four minutes, then drain both well.
2. Whisk in milk slowly
Pour in the milk gradually while whisking vigorously so it combines smoothly with the butter and flour.
3. Cool before cheese
Remove the sauce from the heat and let it cool for a minute before stirring in the cheeses.
Get to know the ingredients
Chicken
Use cooked chicken breasts shredded into small bite size pieces so they mix through the shells and sauce.
Broccoli
Dice the broccoli into small bite size pieces before adding it to the boiling pasta water.
Parmesan
Finely shredded Parmesan melts into the sauce with the cheddar after the pan comes off the heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Creamy Chicken and Broccoli Pasta
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Toss to coat
Fold the drained pasta, broccoli and chicken into the cheese sauce so everything gets an even coating.
A little more help as you go
Reserve pasta water
Save a quarter cup of pasta water before draining in case the finished cheese sauce needs thinning.
Stir the flour base
Cook the butter and flour mixture for a minute, stirring constantly, before whisking in the milk.
A few questions you might have
When does the broccoli go into the pot?
Add it during the last three to four minutes of the pasta cooking time, then drain well.
How can I loosen a thick sauce?
Stir in a few tablespoons of reserved pasta water if the sauce thickens more than you like.
Can I use frozen broccoli?
Thaw and drain frozen broccoli before adding it to the boiling pasta water.
When should I add the cheese?
Take the sauce off the heat, let it cool one minute, then stir in cheddar and Parmesan.
Can I give it a stronger cheddar flavor?
Try using eight ounces of cheddar or choosing extra sharp cheddar for a stronger flavor.
Any more cooking tips?
Fresh broccoli works well here. If you use frozen, thaw and drain it before adding it to the boiling pasta water. For a stronger cheddar flavor, use 8 oz or choose extra sharp cheddar.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
