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Chicken Pasta Skillet

 Chicken Pasta Skillet
“I wanted to come up with a healthier mac and cheese dish—something with a little fiber and veggies. My husband doesn’t like health food, but he loved this!” Heather McClintock, Columbus, Ohio
6 ServingsPrep/Total Time: 30 min.


  • 3 cups uncooked whole wheat spiral pasta
  • 2 cups fresh broccoli florets
  • 2 tablespoons plus 1 teaspoon all-purpose flour
  • 1-1/4 cups reduced-sodium chicken broth
  • 2 tablespoons butter
  • 1/2 cup fat-free half-and-half
  • 4 ounces reduced-fat process cheese (Velveeta), cubed
  • 1 teaspoon garlic-herb seasoning blend
  • 1/4 teaspoon salt
  • 2-1/2 cups cubed cooked chicken breast
  • 1/2 cup shredded cheddar cheese


  • In a large saucepan, cook pasta according to package directions,
  • adding broccoli during the last 2 minutes of cooking; drain.
  • Meanwhile, in a small bowl, whisk flour and broth until smooth. In a
  • large skillet, melt butter over medium heat; stir in broth mixture.
  • Add half-and-half. Bring to a boil; cook and stir 1 minute or until
  • thickened. Add process cheese, seasoning blend and salt; stir until
  • smooth.
  • Add chicken and pasta mixture; heat through, stirring occasionally.
  • Remove from heat; sprinkle with cheddar cheese. Let stand, covered,
  • 5-10 minutes or until cheese is melted. Yield: 6 servings.

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Chicken Pasta Skillet (continued)

Nutritional Facts: 1-1/4 cups equals 335 calories, 11 g fat (6 g saturated fat), 72 mg cholesterol, 671 mg sodium, 29 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.