This creamy chicken and broccoli pasta makes for a quick and easy weeknight dinner. We opt for small shells in this recipe, but any other small pasta—like orecchiette—would work, too.
2 cups unsalted chicken broth
2 cups water
8 ounces whole-grain small shell pasta
2 tablespoons extra-virgin olive oil
1 ½ tablespoons Worcestershire sauce
1 tablespoon unsalted tomato paste
3 cloves garlic, minced
½ teaspoon ground pepper
¼ teaspoon salt
12 ounces broccoli florets, cut into bite-size pieces
2 cups shredded cooked chicken breast
¾ cup whole-milk plain Greek yogurt
¾ cup grated Parmesan cheese, divided
2 tablespoons chopped fresh dill
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