File this recipe in your weekly menu rotation because it’s THAT GOOD! It’s so easy to make and will make you feel like you just cooked for hours when really, this meal took under an hour to make (40ish minutes to be exact!)
Let’s get started!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
3 large skinless boneless chicken breasts
Salt and pepper, to season
1/2 teaspoon dried parsley
1 tablespoon oil, divided (use olive or canola oil)
2 tablespoons butter
1 small yellow onion chopped
3 cloves garlic finely diced
4-5 sun dried tomato cut into strips (reserve 2 tablespoons of oil)
3 level tablespoons flour
2 1/2 cups milk
1/2 cup half and half
2 teaspoons dried Italian herbs
10 ounces shell macaroni uncooked (3 cups!)
1 cup steamed chopped broccoli
1 cup fresh grated Parmesan cheese
3/4 cup mozzarella cheese shredded
1/2 cup grated cheese Cheddar or Gruyere
Season chicken with salt, pepper and dried parsley. Add oil to a pan and add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
To the same pan, add the butter and fry the onion, garlic and sun dried tomatoes (about 3 minutes).
Get a large pot of water boiling and add the shell macaroni and cook until al dente. Once cooked, add to the cheese sauce
Stir the flour into the pot and allow to cook for a further minute. Then add the milk and half and half, herbs, salt and pepper, and bring to a very low simmer. Once slightly thick stir all of the cheese in ans mix well. If it becomes too thick, add a touch of milk.
Add in the noodles, cook the broccoli and roughly chop and add in.
Slice the chicken into strips and add to pasta. Serve immediately!