Chicken Broccoli Alfredo Stuffed Shells are the perfect dish when you want a comforting, hearty meal. Large pasta shells are filled with a creamy mixture of shredded chicken, tender broccoli, and rich Alfredo sauce, then baked to golden, bubbly perfection. This recipe combines the classic flavors of chicken Alfredo with the fun twist of stuffed shells, making it a family favorite that’s both impressive and delicious.
Ingredients
For the Shells and Filling:
- 12 jumbo pasta shells
1 cup cooked chicken, shredded
1 cup broccoli florets, steamed - 1 box (12 ounces) jumbo pasta shells
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups steamed broccoli, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
For Topping:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
Preparation
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside on a clean towel to dry.
Step 2: Prepare the Filling
In a large mixing bowl, combine shredded chicken, chopped broccoli, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined and set aside.
Step 3: Make the Alfredo Sauce
In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Season with Italian seasoning, salt, and pepper to taste. Remove from heat.
Step 4: Assemble the Stuffed Shells
Preheat your oven to 375°F (190°C). Spread 1 cup of Alfredo sauce evenly across the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell with the chicken and broccoli mixture and arrange them in the prepared dish. Pour the remaining Alfredo sauce over the stuffed shells, ensuring they’re well coated.
Step 5: Add the Toppings and Bake
Sprinkle the mozzarella cheese and Parmesan cheese over the stuffed shells. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Step 6: Serve and Enjoy
Garnish with chopped parsley, if desired, and serve the stuffed shells hot with a side of garlic bread or a fresh green salad.
Variations
- Vegetarian Option: Replace chicken with sautéed mushrooms or more broccoli for a meat-free version.
- Spicy Twist: Add red pepper flakes to the Alfredo sauce or a pinch of cayenne pepper to the filling.
- Extra Cheesy: Mix in cream cheese or goat cheese into the filling for added creaminess.
Cooking Notes
- Pasta Shells: Handle the shells gently to avoid tearing them during filling.
- Make-Ahead: You can assemble the stuffed shells a day ahead, cover tightly, and refrigerate. Bake as directed when ready.
- Freezer-Friendly: Freeze the assembled shells before baking for up to 3 months. Thaw overnight in the fridge before baking.
Serving Suggestions
- Pair with garlic knots or breadsticks for a complete meal.
- Add a Caesar salad or steamed green beans on the side for a balanced dinner.
- Serve with a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio.
Tips
- Use freshly grated Parmesan for the Alfredo sauce to ensure a smooth texture.
- Chop the broccoli finely to blend seamlessly into the filling.
- Double the Alfredo sauce if you prefer extra sauciness.
Prep Time
20 minutes
Cooking Time
35 minutes
Total Time
55 minutes
Nutritional Information (Per Serving)
- Calories: 480
- Protein: 25g
- Sodium: 860mg
- Carbohydrates: 35g
- Fat: 25g
FAQs
Q: Can I use store-bought Alfredo sauce? Yes, store-bought Alfredo sauce works as a quick substitute, but homemade sauce offers a richer flavor.
Q: What type of chicken is best? Rotisserie chicken or leftover roasted chicken works perfectly.
Q: Can I use frozen broccoli? Absolutely! Thaw and drain frozen broccoli before chopping and using it in the recipe.
Conclusion
Chicken Broccoli Alfredo Stuffed Shells are a crowd-pleasing dish that’s both indulgent and satisfying. The creamy Alfredo sauce complements the savory chicken and broccoli filling, while the baked cheese topping adds the perfect finishing touch. This recipe is versatile, freezer-friendly, and perfect for family dinners or special occasions. Give it a try and enjoy the delicious flavors in every bite!
Print
Chicken Broccoli Alfredo Stuffed Shells
Ingredients
For the Shells and Filling:
- 12 jumbo pasta shells
1 cup cooked chicken, shredded
1 cup broccoli florets, steamed - 1 box (12 ounces) jumbo pasta shells
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups steamed broccoli, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
For Topping:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
Instructions
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside on a clean towel to dry.
Step 2: Prepare the Filling
In a large mixing bowl, combine shredded chicken, chopped broccoli, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined and set aside.
Step 3: Make the Alfredo Sauce
In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Season with Italian seasoning, salt, and pepper to taste. Remove from heat.
Step 4: Assemble the Stuffed Shells
Preheat your oven to 375°F (190°C). Spread 1 cup of Alfredo sauce evenly across the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell with the chicken and broccoli mixture and arrange them in the prepared dish. Pour the remaining Alfredo sauce over the stuffed shells, ensuring they’re well coated.
Step 5: Add the Toppings and Bake
Sprinkle the mozzarella cheese and Parmesan cheese over the stuffed shells. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Step 6: Serve and Enjoy
Garnish with chopped parsley, if desired, and serve the stuffed shells hot with a side of garlic bread or a fresh green salad.