Cheddar Shells with Rotisserie Chicken
This week we're bringing back a super simple classic - cheesy pasta shells with chicken and broccoli. This recipe was previously featured in 2020.
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.
- 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, all-purpose - 2 Tbsp
- Pasta, uncooked shells - 8 oz (sub any small pasta shape)
- Oil, cooking - 2 tsp
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.
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!