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1 pound boneless chicken breast, cut into bite-sized pieces
2 teaspoons vegetable oil
1 ¼ cups low-sodium broth (chicken or vegetable)
1 can (10.5 ounces) condensed cream of chicken soup
1 teaspoon pepper
½ teaspoon garlic powder or 2 cloves garlic, minced
2 cups small shell pasta, uncooked
2 ½ cups chopped broccoli (fresh or frozen)
1 cup (4 ounces) shredded cheddar cheese


  1. Wash hands with soap and water.
  2. In a medium skillet over medium-high heat (350 degrees F in an electric skillet), sauté chicken in oil until lightly browned, about 2 to 3 minutes.
  3. Add broth, soup, pepper and garlic to skillet. Stir until smooth. Add pasta and broccoli.
  4. Bring to a boil. Cover and reduce heat to low. Simmer until pasta is tender, about 15 to 20 minutes. Add a small amount of water or broth near the end of the cooking time if needed to prevent sticking.
  5. Add cheese during last two minutes of cooking. 
  6. Refrigerate leftovers within 2 hours.


  • Try whole grain pasta for more fiber.
  • Try pasta in a different shape, such as spiral or elbow.
  • Add other vegetables such as peas, grated carrots or chopped bell peppers.
  • Broth can be homemade, canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • In place of chicken, use 1 1/2 cups of white beans (a 15-ounce can, drained and rinsed), another meat, or canned tuna or salmon.
  • Best served immediately. Reheated broccoli changes color and might have a less pleasant taste.
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7 Cups
Prep time:
15 minutes
Cooking time:
30 minutes
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