Cheddar Shells with Rotisserie Chicken
and broccoli
We're rounding out the week with a super simple classic - cheesy pasta shells with chicken and broccoli. This recipe was previously featured here.
Smarts: Boiling the pasta and the broccoli together saves time and dishes - just be sure to only add the broccoli at the end of cooking so it doesn't overcook.
Ingredients
- Garlic - 2 cloves, chopped
- Broccoli - 1 lb, chopped
- Cheese, cheddar - 5 oz, grated
- Rotisserie chicken - 1/2, shredded
- Milk, any type - 1 cup
- Mustard, Dijon - 2 tsp
- Nutmeg (opt) - 1/4 tsp
- Salt - 1/2 tsp
- Flour - 2 Tbsp
- Pasta, uncooked shells - 8 oz (sub any small pasta shape)
- Oil, cooking - 2 tsp
Nutrition Facts
Prep
- Garlic / Broccoli / Cheese - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Rotisserie chicken - (Skip if chicken was prepped ahead for Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
- Make sauce base - Mix garlic with milk, mustard, nutmeg, salt, and flour.
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Make
- Bring a large stock pot (stock pot should accommodate pasta and broccoli) of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Add broccoli in the last 1 1/2 minutes of cooking.
- When pasta is done, reserve 1 cup / 235 ml (for 4 servings; adjust if customizing) of pasta water and drain pasta and broccoli.
- Heat a saute pan over medium heat. Add oil and then chicken to heated oil. Saute until chicken is heated through, ~1 minute.
- Pour sauce base over chicken. Whisk sauce base and, once it starts to thicken, add in pasta and broccoli.
- If the sauce is too thick, pour in some of your reserved pasta water. Keep on adding the pasta water until you get the consistency you want.
- Remove pan from heat and stir in cheese until melted.
- Season pasta with some salt and pepper. Enjoy!
Nutrition Facts
Reviews
Ratings
33 reviews
Doubled spices, sautéed broccoli instead of boiled it- it’s already two pots. Doubled pasta as well. It needed it!
0 HelpfulPretty good dish. Used fusilli instead of shells because thats what we had and frozen broccoli for fresh and came out good. Added a little cayenne pepper for some needed heat. I agree with other reviewers about needing to cook the onions longer.
0 HelpfulThe flavors and textures weren't to our liking. I tried adding more of the spices and even some hot sauce, but it still didn't come together. I wish I had cooked the onions longer and used less of them.
0 HelpfulI mixed this in the cast iron skillet and finished it in the broiler with a breadcrumb topping. So good! I also put in about 7oz of an 8oz block of cheddar. 5oz wasn't enough. Could have used even more cheese, but I ate the last oz while cooking...
0 Helpful