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Ditch the boxed mac and cheese and make these amazingly creamy and cheesy chicken broccoli shells. This meal is sure to be a huge hit with the family!
We had quite the fun Super Bowl party on Sunday. I really look forward to it every year but for only one reason… the food! We had great friends over and amazing time. Have you heard of Buffalo Wild Wing’s Blazing Buffalo Challenge? My hubby had a bet with our friend that he couldn’t complete the challenge. 12 of their hottest wings in 6 minutes! Keep in mind that the wings come with a warning label on them that says it can burn skin and eyes!
Me and spicy do not do well. I can barely handle mild salsa. I am sure that that challenge would probably kill me. It was the highlight of our day watching our friend complete the challenge within seconds of 6 minutes! So my hubby lost the bet and had to do 250 burpees today! Good times.
Let’s talk about this amazing meal. My kiddos are pasta shell fanatics. But let’s be honest. Homemade is always better than a box! So I made this delicious and cheesy meal in one and it was a huge hit!
I knew that my family would love this meal but I couldn’t believe how much I loved it too! The cheesy and creamy sauce is delicious and coats the shells perfectly. The added broccoli and chicken make this a meal in one and it became an instant favorite with the family.
Try this out for dinner this week! You won’t regret it. Ditch the boxed mac and cheese and wow your family with this delicious meal!
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Cheesy Chicken Broccoli Shells
Ingredients
- 8 ounces pasta shells
- 12 ounces broccoli florets
- 1 pound cooked boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- In a large pot bring water to a boil and add 8 ounces pasta shells. Cook according to package directions.
- Add 12 ounces broccoli florets to the boiling water for the last 3 minutes of cooking. Drain and set aside.
- Add 2 tablespoons unsalted butter in the same pot and melt over medium heat. Whisk in ¼ cup all-purpose flour and cook for 1 minute to create a roux. Slowly whisk in 2 cups milk, 2 cups shredded sharp cheddar cheese, ½ teaspoon onion powder, and ½ teaspoon garlic powder. Bring the sauce to a boil over medium-high heat until it starts to thicken.
- Add the pasta shells, broccoli, and 1 pound cooked boneless skinless chicken breast, and toss to coat in the sauce. Season with salt and pepper to taste then serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks amazing – I was wondering is the onion and garlic powder for the chicken or for the roux?
So delicious! Can this be frozen and reheated later?
Yes, this can be frozen. I like to use a flat freezable pan and place it in the freezer for up to 3 months. Then reheat in the oven at 375 degrees for 1 hour or until it is baked through.
Made this tonight, left out the chicken as I served it with chicken schnitzel. Even my pasta hating 11yo liked this one! Thank you x
Thankyou. I loved this. Just made it… 🙂
Awesome! I am so glad you loved it! Thanks for your comments!
The Recipe Critic
Alyssa
Thank you. This sounds good for today as I didn’t know what to make and I can use up food that needs to be used or tossed.
oh I would love this! Yummy!
Totally trying this tonight – will be adding some crispy bacon to the mix too though. Yum!
Hello I was just wondering about the chicken did you marinate in any way or how you cooked it you never mentioned in the posting?
Oh, I love your white dish with white raised dots. Can you share what brand that is, please? Thanks for all your delightful recipes!