Skip to main content

Chicken, Broccoli and Cheese Skillet Meal

Kid friendly
Recipe Image
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 7 Cups
Nutrition Facts: View label


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.


I really liked the cheesy taste and the spicy kick!

This is such a yummy recipe! It's pretty easy to make and a fairly fast meal. This meal has it all, and it pleased the whole family! I topped it with a little cheese in the end right before serving, for a nice presentation.

Great recipe - every family member came back for seconds! Quick, tasty and adaptive. We made it veggie with veggie broth, cream of mushroom soup, and 2 cups of beans. Do think veggie sausage would taste great too! Topped with hot sauce and a dollop of low-fat sour cream. Did use whole grain pasta and a bit more broccoli, both as the recipe suggested. We will make this again and again!

Loved this recipe! Not everyone in my house is a fan of broccoli, so I used chopped sweet onion and green bell pepper instead and it turned out great. I also topped mine with sauteed mushrooms. Yum!

Yup!  This recipe is still the overall favorite with my students (and family).  Leftovers go REALLY fast, too.

We know this is a favorite recipe. We’ve made a few changes to keep the taste but make it more nutritious and cost less. The amount of chicken is reduced slightly and the broccoli is increased. We substituted water and bouillon for the canned chicken broth, which allowed us to use regular cream of chicken soup instead of the more expensive and harder to find low sodium version. We simplified the directions just a little.

The Food Hero Team

The first time I made this, I used garlic powder and it was absolutely amazing! My husband can’t stand the taste of broccoli, but this recipe was delicious. The second time I made it, I used fresh garlic but it did not taste as flavorful. I believe it’s because I didn’t sauté the garlic first. So, if you go the fresh garlic route I highly recommend sautéing it first. Enjoy! 

We've suggested using low-sodium broth for this recipe to further reduce the amount of sodium in each serving. Thanks for suggestions! The Food Hero Team

You might also like...

Recipes A-Z

Photo of Roasted Honey Mustard Brussels Sprouts

Roasted Honey Mustard Brussels Sprouts

10 minutes
10 minutes
2 Cups
Recipe Image for Succotash


15 minutes
30 to 45 minutes
5 1/2 cups
Steel Cut Oats Recipe Image

Stovetop Steel Cut Oats

5 minutes
20 to 25 minutes
3 cups
Photo of Melon and Mint

Melon and Mint

15 minutes
6 cups