Shells and Cheese with Chicken and Broccoli

Creamy and comforting, these shells and cheese are prepared stovetop, making for an extra cozy weeknight meal in no time. Prepared with a homemade cheese sauce made with cheddar and Jack, plus tender chicken and broccoli for added heartiness, this shells and cheese recipe is a wonderfully delicious way to sneak in some extra veggies!

A classic pasta outside the box

In my youth, whipping up a box of shells and cheese was one of my favorite meals when I felt my belly rumbling. The boxed version was super quick and easy to make, and of course, very comforting with all that savory, salty, cheesy sauce.

As an adult, my love of shells and cheese hasn't dissipated, but I will say that the boxed kind just doesn't cut it anymore. What I crave these days is real, whole-food ingredients, plus a few added bells and whistles to up my shells and cheese game.

Enter my recipe here with chicken and broccoli, one of our new favorite weeknight meals to dig into when we're craving some TLC and comfort food of the best kind.

Deliciously saucy, creamy, and cheesy, this shells and cheese recipe helps me sneak in some extra veggies plus protein-rich chicken (leftover cooked chicken or even rotisserie is just the ticket here) for a mouthwatering option everyone is sure to enjoy!

My recipe for shells and cheese with chicken and broccoli

When preparing these shells and cheese, the two main components are the shells and cheese sauce, of course.

When it comes to the sauce, I'm opting for mainly sharp cheddar cheese here, with a small amount of Jack cheese to balance out the sharpness and bring in some creaminess.

Preparing a homemade cheese sauce may be easier than you think. All that's required is some butter, flour, milk, and cheese.

But because I like to make my cheese sauce extra savory and flavorful (without the use of fake flavors or colors like the boxed shells and cheese), I also add a touch of garlic and even some additional seasoning. Ground mustard, granulated onion, and a small spoonful of an organic chicken base (see recipe below for the brand I like) all provide the added depth I'm looking for.

I whisk the two cheeses in at the end, allowing them to deliciously melt into the sauce before the shells, broccoli, and cooked chicken are folded in.

And speaking of the shells, chicken, and broccoli...

I use classic shells here rather than the extra large ones, and opt for a cello bag of organic broccoli florets (cut into smaller pieces). They're quickly blanched in boiled, salted water for a moment or two, just until crisp on the outside yet tender on the inside.

And the chicken? If you have leftover chicken from a previous meal, you can add that in. But rotisserie chicken is excellent here and the perfect time saver!

What I love about this shells and cheese recipe is that it's prepared stovetop, so there's no need to turn on the oven. Everything is folded together lickety-split, served straight out of the pot or pan complete with a crispy and savory breadcrumb topping!

Here's a sneak peek at my shells and cheese recipe:

(or just jump to the full recipe...)

1. To get started, I prep my toasted breadcrumbs and set those aside to have ready to garnish the shells and cheese.
2. Next, I cook my shells to have ready and on hand.
3. Then, I blanch my broccoli florets in salted, boiled water just until crisp yet tender, and set both aside, keeping them warm.
4. Then, I prepare my cheese sauce in a large, deep pan, braiser, or pot (at least 5 quart).
5. I then gently fold in the cooked shells, the broccoli, and the chicken until everything is well coated in the cheese sauce.
6. To finish, I sprinkle the toasted breadcrumbs over top and serve the shells and cheese with chicken and broccoli straight out of the pan or pot.

Recipe

Shells and Cheese with Chicken and Broccoli

by Ingrid Beer

Print Recipe

These shells and cheese topped with crispy breadcrumbs are a creamy, comforting stovetop recipe, brimming with tender chicken and broccoli!

Category: Entree
Cuisine: American

Yield: Serves 6

Nutrition Info: 790 calories (per serving)

Prep Time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes

Shells and Cheese Ingredients:

• 8 (slightly generous) ounces uncooked pasta shells
• 10 ounce bag broccoli florets, chopped into smaller pieces
• Salt
• 2 ounces unsalted butter (4 tablespoons)
• 1 clove garlic, pressed through garlic press
• 2 ounces flour (roughly 7 ¼ tablespoons)
• 4 cups whole milk
• 2 teaspoons organic chicken base (I use Better Than Bouillon)
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ teaspoon granulated onion
• ¼ teaspoon ground mustard
• Salt, to taste
• 2 (slightly heaping) cups cooked chicken, chopped (rotisserie is terrific for this)

Toasted Breadcrumb Topping Ingredients:

• ½ cup panko breadcrumbs
• 1 tablespoon melted butter or olive oil
• Pinch salt
• Pinch black pepper
• ¼ teaspoon Italian seasoning

Preparation:

1. Begin by gathering and prepping your breadcrumb topping ingredients according to the ingredient list above to have ready and organized for use.
2. To prepare the topping, mix together all of the ingredients in a small bowl, and using your fingers or a fork, combine until well incorporated.
3. Place a skillet over medium-high heat, and once the skillet is warm, add the breadcrumbs and toast for about 3 to 4 minutes, stirring the whole time, or until golden-brown and crisp. Spoon into a small bowl to hold, and set aside.
4. Next, gather and prep your shells and cheese ingredients according to the ingredient list above to have ready and organized for use.
5. Cook the shells according to package instructions (or until tender), then drain well and keep warm.
6. Meanwhile, bring a small pot of well-salted water to a boil, then turn off the heat. Add in the chopped broccoli florets and allow them to blanch in the water for about 2 minutes, or until crisp-tender. Drain well of water, and set aside, keeping warm.
7. To prepare the cheese sauce, place a large pot or braiser (at least 5 quart) over medium heat, and add in the butter. Once melted, stir in the garlic clove just until aromatic, about 30 seconds.
8. Next, sprinkle in the flour, and using a whisk, stir the flour into the melted butter/garlic to form a roux, or paste-like consistency. Cook this roux for about 1 minute, stirring the whole time.
9. Then, slowly pour in the milk, whisking all the while to avoid lumps from forming, to create a smooth texture. Next, whisk in the chicken base.
10. Over medium heat, allow the milk mixture to come to a gentle simmer, whisking frequently (as to not scorch the milk) until it is thickened enough to coat the back of a spoon, roughly 6 to 7 minutes.
11. Turn the heat off under the milk mixture, and in increments, whisk in both the cheddar and Jack cheeses until completely smooth and melted into the sauce.
12. Then, whisk in the granulated onion and ground mustard, and check to see if the cheese sauce needs any additional salt (it typically does).
13. Next, add the cooked shells, the broccoli, and the chicken into the cheese sauce, and using a rubber spatula, gently fold everything together until well combined.
14. Sprinkle the toasted breadcrumbs over top (or keep those separate and sprinkle over individual servings), and serve the shells and cheese straight out of the pot or braiser.

Tips & tidbits for my shells and cheese with chicken and broccoli recipe:

• Traditional size shells pasta: I like to use regular standard size shells for this recipe, rather than the larger ones. These are easier to spoon up and enjoy. You can sub another type of pasta altogether, if you prefer. You can try elbow macaroni, bow tie pasta, or even twisty corkscrew pasta.
• Cheddar and Jack cheese for sharp, creamy flavor: While I have made this recipe using only sharp cheddar cheese (quite tasty), I like the combo of sharp cheddar and Jack cheese. That combo brings a bit more creaminess and helps balance out that sharp cheddar flavor. Alternatively, you can use whatever meltable cheese you like, subbing white cheddar, mozzarella, all Jack, pepper Jack for a spicy kick, etc.
• Top with toasted breadcrumbs for crunch: I love this easy toasted breadcrumb topping, as it creates a bit of nice texture. I sprinkle it directly onto the prepared shells and cheese in the braiser or pot just before serving. You can keep them separate and allow folks to sprinkle them over individual servings instead.
• How to reheat shells and cheese: While these are best eaten freshly prepared, you can gently reheat leftovers in the microwave. I like to cover my bowl of cold shells and cheese with a damp paper towel or a small plate placed over top, then microwave. Covering helps to create steam and re-melt the cheese.
• Make shells and cheese ahead: If you'd like to make this recipe ahead, you can prep the shells, chicken, and broccoli, keeping them separate. You can also prep the cheese sauce ahead. Then, when ready to enjoy, allow the pasta, chicken, and broccoli to come to room temp to take the chill off. Place the cheese sauce into a large pot or large braiser (as per recipe instructions), gently heat until hot, then proceed by adding in the pasta, chicken, and broccoli. Gently fold everything together until completely warmed through.

Craving more delectably cheesy and cozy recipes? Check out my recipe for Cauliflower Mac and Cheese, Baked Mac and Cheese, Cheeseburger Macaroni, Cauliflower Casserole, Beefaroni, or even my recipe for Penne Pasta with Spinach Cream Sauce!