Creamy Chicken and Broccoli Pasta
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Servings
5
-
Course
Main Course
-
Cuisine
American
Creamy Chicken and Broccoli Pasta
Report
Creamy cheesy shells are swirled with broccoli and hearty bites of chicken for a dish that's sure to satisfy!
Share:
Ingredients
- 9 oz pasta dry (3 1/4 cups, large shell
- 1 lb chicken breast cooked and shredded into small bites size pieces, boneless skinless
- 12 oz broccoli diced into small bite size pieces (4 1/2 cups once diced, florets
- 2 1/2 Tbsp butter
- 1/4 cup all-purpose flour
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- salt freshly ground
- black pepper freshly ground
- 3 cups milk low-fat
- 6 oz cheddar cheese shredded (1 1/2 cups, 2% reduced fat, sharp
- 1 oz Parmesan Cheese , finely shredded (1/3 cup)
Instructions
- Boil pasta according to directions listed on package adding broccoli during last 3 - 4 minutes of boiling, drain well (reserve 1/4 cup pasta water, just in case you want to thin pasta sauce).
- Meanwhile, in a pot melt butter over medium heat then stir in flour. Cook mixture stirring constantly for 1 minute.
- While whisking vigorously, slowly add in milk, then season with onion powder, garlic powder and salt and pepper to taste. Increase heat to medium-high, cook mixture, stirring constantly until it boils and thickens.
- Remove from heat, allow to cool for 1 minute then add in cheddar and parmesan cheese and stir until melted. Add drained pasta and broccoli and chicken and toss to evenly coat. As it sits it will thicken, you can thin it with a few tbsp pasta water if desired.
Notes
- *I think fresh broccoli is best in this shells and cheese recipe, but if you use frozen I recommend thawing it first and draining it before adding it to the boiling pasta water.
- **If you want a stronger cheddar cheese flavor, use 8 oz. You can also use extra sharp cheddar.
- Recipe Source: Cooking Classy
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
