Pasta Shells with Chicken and Broccoli
Transform your weeknight dinner routine with this irresistible Pasta Shells with Chicken and Broccoli recipe! Tender medium pasta shells are paired with juicy, golden-browned chicken bites and vibrant broccoli florets, all enveloped in a creamy Parmesan garlic sauce that's both rich and comforting. This one-pan wonder comes together in just 40 minutes, making it a quick and satisfying meal for busy evenings. Key flavor boosters like minced garlic, a touch of red pepper flakes, and fresh parsley elevate the dish, while a splash of heavy cream ensures a luxuriously smooth texture. Perfect for families or meal prep, this hearty recipe is as delicious as it is simple—ideal for anyone craving a wholesome pasta dinner loaded with protein and veggies.
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Recipe Information
Ingredients
- 12 oz medium pasta shells
- 1 lb boneless, skinless chicken breasts
- 3 cups broccoli florets
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet, let it rest for 5 minutes, then slice into bite-sized pieces.
In the same skillet, add another tablespoon of olive oil if needed. Add the broccoli florets and sauté for 4-5 minutes until bright green and tender. Remove and set aside.
Reduce the heat to medium-low and add the butter to the skillet. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
Sprinkle in the flour, stirring constantly to create a smooth paste. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken broth, making sure there are no lumps, followed by the heavy cream. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Mix until the cheese is fully melted and the sauce is creamy.
Return the sliced chicken, sautéed broccoli, and cooked pasta shells to the skillet. Toss everything together to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Taste and adjust seasoning if needed.
Remove from heat and garnish with chopped fresh parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
3696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 5351 mg | 233% | |
| Total Carbohydrate | 278.0 g | 101% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 16.2 g | ||
| Protein | 233.5 g | 467% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1196 mg | 92% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2058 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
