This deliciously healthy one-pan meal is perfect for a quick and satisfying dinner. Packed with lean protein, vibrant vegetables, and creamy cheese, it’s sure to become a family favorite!
Ingredients
- 8 oz of shell pasta
- 1 lb of boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups of broccoli florets
- 1 tablespoon of olive oil
- 2 garlic cloves, minced
- 1 cup of low-sodium chicken broth
- 1 cup of shredded cheddar cheese
- 1/2 cup of milk (or a milk alternative like almond milk)
- Salt and pepper to taste
- 1 teaspoon of Italian seasoning
- 1 tablespoon of chopped fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the shell pasta according to package instructions. Drain and set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Garlic and Broccoli: In the same skillet, add the garlic and sauté for about 1 minute until fragrant. Add the broccoli florets and cook for 3-4 minutes until they are tender-crisp.
- Make the Sauce: Reduce the heat to medium and pour in the chicken broth and milk. Stir well and bring the mixture to a simmer. Gradually add the shredded cheese, stirring continuously until the cheese is fully melted and the sauce is smooth.
- Combine Everything: Add the cooked pasta and chicken back into the skillet. Toss everything together until the pasta and chicken are well coated with the cheese sauce. Adjust seasoning with more salt and pepper if needed.
- Serve: Garnish with fresh parsley, if desired, and serve hot.
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
- Calories: 450
- Protein: 32g
- Carbohydrates: 42g
- Fat: 17g
- Fiber: 4g
- Sodium: 420mg