Creamy Broccoli Pasta Shells

This creamy broccoli pasta is pure comfort with an easy sauce that hugs every pasta shell. A buttery garlic Parmesan base, a squeeze of lemon, and tender broccoli make it a weeknight favorite that feels both cozy and fresh.

I first threw these flavors together when short on time and my family now asks for this every time broccoli is in the fridge. It is a simple way to get everyone excited for pasta night especially my kids who normally avoid green veggies.

Ingredients

• Butter: gives the sauce a rich texture pick unsalted for best flavor control
• Fresh garlic: brings out the aroma and deepens the taste always smash and mince just before cooking for the sharpest punch
• Chicken broth: adds depth and umami low sodium is best so you can tweak seasoning
• Half and half: achieves a creamy sauce with less heaviness than cream check the label for freshness
• Medium pasta shells: hold plenty of sauce and bits of broccoli try to choose shells with a rough surface to catch sauce
• Onion powder, dried thyme, dried oregano, dried parsley, and salt: build subtle background flavors use dried herbs that are still bright in color and fragrant for best quality
• Fresh broccoli florets: provide texture and nutrition pick tight green heads and avoid any yellowing
• Lemon juice: brightens the whole dish fresh squeezed makes the flavor pop
• Parmesan cheese: thickens the sauce and adds that savory finish grate from a fresh wedge whenever possible for smooth melting

Step-by-Step Instructions

Measure and Prep:

Lay out all your ingredients and chop the broccoli into small bite-size pieces. This way they cook at the same rate as the pasta and everything comes together smoothly.

Melt and Sauté:

Warm the butter in a large skillet over medium heat until melted. Add the minced garlic and cook for about one minute just until the garlic is fragrant but not browned. This blooms the flavor for the whole dish.

Build the Sauce:

Pour in the chicken broth and half and half then sprinkle in all the dried herbs and salt. Stir well so everything is blended and even.

Cook Pasta and Broccoli:

Raise the heat and bring the mixture to a boil then add the pasta shells and make sure they are submerged in the liquid. Reduce heat so it simmers gently and cover the skillet partially. Cook according to your pasta’s package directions. About six minutes before the pasta is done drop in all the broccoli so it cooks just until bright green and tender. Scrape the pan with a silicone spatula occasionally to prevent sticking or burning on the bottom.

Check for Doneness:

Uncover and taste a noodle to be sure it is al dente or cooked to your preference. If it needs more time cover and cook a few more minutes checking again.

Finish the Sauce:

Take the skillet off the heat. Pour in the lemon juice and immediately add the grated Parmesan cheese. Gently mix everything together with your spatula until the cheese melts and the sauce thickens and coats the shells and broccoli.

Serve:

Let the pasta sit a minute or two as the sauce thickens further. Spoon into bowls and top with fresh parsley if you like. Serve hot with crusty garlic bread for the full cozy effect.

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My favorite ingredient here is fresh Parmesan because it gives unmatched creaminess but it also reminds me of making alfredo with my mother. We would always sneak tastes right from the sauce pan and call it our little cook’s treat.

Storage Tips

Spoon leftovers into an airtight container and refrigerate as soon as possible. The pasta and sauce will keep well for up to three days. For longer storage freeze single portions in freezer-safe containers with a piece of wax paper pressed over the surface to prevent ice crystals. When reheating in the microwave add a splash of milk or broth and stir partway through to keep the sauce silky.

Ingredient Substitutions

Out of half and half Try using equal parts whole milk and a splash of cream for similar richness. For a vegetarian version swap chicken broth with vegetable broth. If you have only frozen broccoli let it thaw fully and drain well before adding to the pan right at the end so it does not get mushy.

Serving Suggestions

This broccoli pasta is satisfying on its own but a crisp green salad or roasted cherry tomatoes add welcome acidity. It pairs beautifully with garlic bread or focaccia to mop up any sauce left at the bottom of the bowl. Try adding grilled chicken or shrimp if you want extra protein.

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Cultural and Historical Context

Creamy pasta dishes are a beloved part of both Italian and American comfort food as both traditions value simple sauces and high-quality cheeses. Though broccoli is not common in traditional Italian Alfredo pasta it is a classic pairing in Italian-American kitchens especially during busy weeknights when you need something green on the table fast.

Frequently Asked Questions

→ Can I substitute another type of pasta?

Yes, similarly-sized shapes like fusilli or farfalle work well. Follow the cooking time on the package for best results.

→ What can I use instead of chicken broth?

Vegetable broth is a great substitute and keeps the dish vegetarian-friendly without altering the creamy flavor.

→ How do I keep the sauce smooth?

Grate Parmesan fresh and avoid adding it to overly hot sauce, which can cause separation and a grainy texture. Stir gently off the heat.

→ Can this be prepared in advance?

Yes, it stores well refrigerated for up to 3 days or freezes for up to 3 months. Reheat gently to preserve texture.

→ Can I add protein to this dish?

Cooked chicken or shrimp are excellent additions. Stir in after the sauce is complete for a heartier meal.