Creamy Chicken and Shells with Broccoli

Crispy roasted chicken thighs and decadent cheesy pasta combine to create this one-skillet supper.

Creamy Chicken and Shells with Broccoli
Makes 4 Servings
  • 1 tablespoon canola oil
  • 3 pounds bone-in skin-on chicken thighs
  • 2½ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 2 cups fresh broccoli florets
  • 2 tablespoons water
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, smashed
  • 1 cup heavy whipping cream
  • 1 cup chicken broth
  • ½ cup grated Parmesan cheese
  • 1 (12-ounce) box orecchiette pasta, cooked according to package directions
  1. Preheat oven to 425°.
  2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Sprinkle both sides of chicken with 2 teaspoons salt and ½ teaspoon pepper. Place chicken, skin side down, in skillet. Cook until golden brown, about 5 minutes. Turn chicken over.
  3. Bake until a meat thermometer inserted in thickest portion registers 160°, about 20 minutes. Remove chicken from skillet; set aside.
  4. In a large microwave-safe bowl, place broccoli and 2 tablespoons water. Cover bowl tightly with plastic wrap. Microwave on high for 2 minutes; drain.
  5. Place same skillet over medium heat, whisk in flour; cook for 1 minute. Whisk in mustard and garlic. Gradually stir in cream and broth. Cook, stirring frequently, until mixture has thickened, about 5 minutes. Sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Stir in cheese until melted. Remove from heat. Stir in cooked pasta. Add broccoli to skillet, stirring to coat. Arrange cooked chicken over pasta; serve immediately.