Chicken, Broccoli & Cheese Skillet Meal

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Bowl with Spoon

Prep time:
15 MIN

Kitchen Timer

Cook time:
30 MIN

Silouette of 2 people

6 Servings


Serving Size:
1 cup


  • 2 whole skinless, boneless chicken breasts (1 1/2 pounds) cut in 1" cubes
  • 2 teaspoons vegetable oil
  • 1 1⁄2 cups or more chopped broccoli, fresh or frozen
  • 1 can (14.5 ounces) low sodium chicken broth (see notes)
  • 1 can (10.5 ounces) low sodium condensed cream of chicken soup
  • 1 teaspoon pepper
  • 2 cloves garlic, minced or 1/2 teaspoon garlic powder
  • 2 cups small shell pasta, uncooked
  • 1 cup (4 ounces) cheddar cheese, shredded


Heat oil in skillet over medium-high heat (350 degrees in an electric skillet). Add chicken and cook until no longer pink, about 2-3 minutes.
Add broccoli, broth, soup, pepper, garlic and pasta. Bring to a boil.
Reduce heat to lowest setting, cover, and simmer for 15-20 minutes, or until pasta is tender.
Stir occasionally to prevent sticking.
Check near the end of cooking and add a small amount of water, if needed.
Add cheese during last two minutes.
Refrigerate leftovers within 2 hours.


Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Use whole wheat pasta when available.