Chicken & Broccoli Alfredo Stuffed Shells

Chicken & Broccoli Alfredo Stuffed Shells combine tender pasta shells filled with a creamy mixture of shredded chicken, fresh broccoli, and savory Alfredo sauce.

This easy yet elegant dish is perfect for family dinners, meal prep, or special occasions.

Kitchen Equipment Needed

• Large pot
• Baking dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spoon or piping bag

Ingredients

For the Filling

12-15 jumbo pasta shells
2 cups cooked, shredded chicken
1 1/2 cups fresh broccoli florets, finely chopped
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 large egg
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning

For the Alfredo Sauce

2 tbsp unsalted butter
2 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/4 tsp black pepper
Pinch of nutmeg (optional)

For Topping

1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Directions

1. Cook the Pasta:
   Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells in salted water until al dente, according to package instructions. Drain and set aside to cool slightly.
2. Make the Alfredo Sauce:
   In a saucepan over medium heat, melt the butter and sauté the garlic for 1-2 minutes until fragrant. Add the heavy cream and bring to a simmer. Gradually whisk in the Parmesan cheese until smooth. Season with black pepper and a pinch of nutmeg, if desired. Remove from heat and set aside.
3. Prepare the Filling:
   In a mixing bowl, combine shredded chicken, chopped broccoli, ricotta, mozzarella, Parmesan, egg, garlic powder, onion powder, and Italian seasoning. Mix until well combined.
4. Stuff the Shells:
   Spoon or pipe the filling into each cooked pasta shell. Arrange the stuffed shells in a greased baking dish in a single layer.
5. Assemble the Dish:
   Pour the Alfredo sauce evenly over the stuffed shells. Sprinkle the top with shredded mozzarella and grated Parmesan.
6. Bake:
   Cover the 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.
7. Serve:
   Garnish with fresh parsley, if desired, and serve hot.

Prep Time

20 minutes

Cook Time

35 minutes

Total Time

55 minutes

Nutrition (Per Serving, based on 6 servings)

Calories: 450
Protein: 30g
Carbohydrates: 28g
Fat: 25g
Sugar: 2g

Expert Tips

Use Fresh Broccoli: Chop the broccoli finely so it cooks evenly and blends well with the filling.

Save Time: Use store-bought Alfredo sauce if you’re short on time.

Piping Bag Hack: Use a piping bag or a resealable plastic bag with the corner cut off to easily fill the shells.

FAQs

Can I make this dish ahead of time?
Yes, assemble the stuffed shells and refrigerate them (covered) for up to 24 hours before baking.

Can I freeze this dish?
Absolutely! Assemble the dish, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.

What can I serve with this?
A simple green salad or garlic bread pairs wonderfully with this dish.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheating: Warm in the oven at 350°F (175°C) or microwave individual portions until heated through.

Substitutions & Variations

Gluten-Free: Use gluten-free jumbo shells or substitute with gluten-free pasta layered like a casserole.

Vegetarian: Omit the chicken and double the broccoli or add spinach, mushrooms, or ricotta.

Cheese Swap: Swap mozzarella for provolone or fontina for a unique flavor twist.

Chicken & Broccoli Alfredo Stuffed Shells

Chicken & Broccoli Alfredo Stuffed Shells combine tender pasta shells filled with a creamy mixture of shredded chicken, fresh broccoli, and savory Alfredo sauce.

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Equipment

• Large pot
• - Baking dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• - Spoon or piping bag

Ingredients

  

• #### For the Filling
• 12-15 jumbo pasta shells
• 2 cups cooked shredded chicken
• 1 1/2 cups fresh broccoli florets finely chopped
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp Italian seasoning
• #### For the Alfredo Sauce
• 2 tbsp unsalted butter
• 2 cloves garlic minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/4 tsp black pepper
• Pinch of nutmeg optional
• #### For Topping
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

 

• **Cook the Pasta:**
• Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells in salted water until al dente, according to package instructions. Drain and set aside to cool slightly.
• **Make the Alfredo Sauce:**
• In a saucepan over medium heat, melt the butter and sauté the garlic for 1-2 minutes until fragrant. Add the heavy cream and bring to a simmer. Gradually whisk in the Parmesan cheese until smooth. Season with black pepper and a pinch of nutmeg, if desired. Remove from heat and set aside.
• **Prepare the Filling:**
• In a mixing bowl, combine shredded chicken, chopped broccoli, ricotta, mozzarella, Parmesan, egg, garlic powder, onion powder, and Italian seasoning. Mix until well combined.
• **Stuff the Shells:**
• Spoon or pipe the filling into each cooked pasta shell. Arrange the stuffed shells in a greased baking dish in a single layer.
• **Assemble the Dish:**
• Pour the Alfredo sauce evenly over the stuffed shells. Sprinkle the top with shredded mozzarella and grated Parmesan.
• **Bake:**
• Cover the 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.
• **Serve:**
• Garnish with fresh parsley, if desired, and serve hot.