In a large skillet, over medium-high heat, add the chicken broth, salsa verde, half and half, pasta, salt, and black pepper. Stir to combine and bring the mixture to a boil.
Cover with a lid, reduce the heat to low, and simmer for 15 minutes.
Remove the skillet from the heat, and stir in the shredded chicken and 1 cup of cheese until the mixture is creamy.
Add the remaining cheese over the pasta and cover the skillet with the lid for 2 minutes to melt the cheese.
To pack for lunch, preheat the thermos container and fill it with about 1 ½ cups of salsa verde pasta. Close the thermos container and pack it into a lunch bag with your choice of snacks.
Include an ice pack to keep the other ingredients chilled.
