Why You’ll Love This Recipe

This dish takes everything you love about a creamy Alfredo pasta and elevates it by stuffing it into pasta shells for a fun twist. The chicken adds protein, while the broccoli provides a pop of color and nutrients. The Alfredo sauce, rich and velvety, binds everything together perfectly. It’s a comforting, flavorful dish that’s filling and satisfying. Plus, it’s easy to make in advance, and you can even freeze it for later! If you love creamy, cheesy casseroles, this recipe is bound to be a crowd-pleaser.

Ingredients

For the Stuffed Shells:

12 large pasta shells (jumbo shells)
1 lb cooked chicken breast, shredded or diced
1 1/2 cups fresh broccoli florets, steamed and chopped
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

For the Alfredo Sauce:

2 tablespoons butter
2 cloves garlic, minced
1 1/2 cups heavy cream (or half-and-half for a lighter version)
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper, to taste
1/2 teaspoon garlic powder (optional, for extra flavor)

For Garnish (optional):

Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Pasta:

Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente, about 8-10 minutes. Be careful not to overcook them.
Drain the pasta shells and set aside to cool slightly.

2. Prepare the Alfredo Sauce:

In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant, stirring occasionally.
Pour in the heavy cream and bring it to a simmer. Let it cook for 3-5 minutes, stirring occasionally, until the cream has thickened slightly.
Stir in the shredded Parmesan cheese, mozzarella cheese, salt, and pepper. Continue stirring until the cheese has fully melted and the sauce is smooth.
Taste the sauce and adjust the seasoning with additional salt, pepper, or garlic powder if needed. Remove from heat.

3. Prepare the Filling:

In a large bowl, combine the cooked shredded chicken, steamed broccoli, mozzarella cheese, and half of the Parmesan cheese. Add about 1/2 cup of the Alfredo sauce to the filling mixture and stir until well combined.

4. Stuff the Shells:

Spoon the chicken and broccoli filling into each cooked shell, about 1-2 tablespoons per shell, depending on their size. Be careful not to overstuff them.

5. Assemble the Dish:

Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
Arrange the stuffed shells in a single layer in the dish, leaving a little space between each shell.
Pour the remaining Alfredo sauce over the top of the shells, covering them evenly. Sprinkle with the remaining Parmesan and mozzarella cheese.

6. Bake:

Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the sauce is bubbly.
For a golden, crispy top, remove the foil in the last 5 minutes of baking.

7. Serve:

Once baked, remove from the oven and let it cool for a few minutes before serving.
Garnish with fresh parsley, if desired, and enjoy!

Servings and Timing

Servings: 4-6 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Add More Veggies: You can add other vegetables like spinach, mushrooms, or bell peppers to the stuffing for added flavor and nutrients.
Make It Spicy: Add a pinch of red pepper flakes to the Alfredo sauce for a bit of heat.
Swap Chicken for Turkey: Ground turkey or cooked turkey breast can be used in place of chicken for a leaner option.
Gluten-Free Version: Use gluten-free pasta shells for a gluten-free version of this recipe.
Make It Lighter: Substitute the heavy cream with a lighter option like half-and-half or a combination of milk and cornstarch for the sauce.

Storage/Reheating

Storage: Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: This dish can be frozen before or after baking. To freeze, cover the assembled shells tightly with foil and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
Reheating: To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave for 1-2 minutes.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the stuffed shells ahead of time, cover them tightly, and refrigerate them for up to 24 hours before baking. This is a great option for meal prep or when you need a dish ready in advance.

Can I use store-bought Alfredo sauce?

While homemade Alfredo sauce adds a richer flavor, you can certainly use store-bought Alfredo sauce in a pinch. Just be sure to add some garlic, seasoning, or extra cheese to enhance the flavor.

Can I use other types of cheese?

Yes! You can use other cheeses like gouda, fontina, or ricotta for the filling to customize the flavor. Just make sure to use enough meltable cheese to achieve that creamy, cheesy texture.

How do I prevent the shells from breaking?

To prevent the shells from breaking, be careful not to overcook them when boiling. Also, handle them gently when stuffing to avoid cracking.

Conclusion

Chicken & Broccoli Alfredo Stuffed Shells is the perfect combination of comfort and indulgence. The creamy Alfredo sauce, tender chicken, fresh broccoli, and gooey cheese all come together in this hearty, flavorful dish. Whether you’re making it for a family dinner, special occasion, or meal prepping for the week, these stuffed shells are sure to satisfy. With easy prep and minimal cleanup, this dish is a winner for any weeknight or weekend gathering!

Chicken & Broccoli Alfredo Stuffed Shells

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4-6 servings
Category: Main Course
Method: Baking
Cuisine: American

Print Recipe

Description

Chicken & Broccoli Alfredo Stuffed Shells is a hearty, creamy, and comforting dish that combines tender chicken, fresh broccoli, and a rich, cheesy Alfredo sauce, all stuffed into large pasta shells. Perfect for family dinners, meal prepping, or impressing guests, this indulgent dish is easy to make and packed with flavor.

Ingredients

For the Stuffed Shells:

12 large pasta shells (jumbo shells)
1 lb cooked chicken breast, shredded or diced
1 1/2 cups fresh broccoli florets, steamed and chopped
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

For the Alfredo Sauce:

2 tablespoons butter
2 cloves garlic, minced
1 1/2 cups heavy cream (or half-and-half for a lighter version)
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper, to taste
1/2 teaspoon garlic powder (optional, for extra flavor)

For Garnish (optional):

Fresh parsley, chopped

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Instructions

Cook the Pasta:
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente, about 8-10 minutes. Be careful not to overcook them.
- Drain the pasta shells and set aside to cool slightly.
Prepare the Alfredo Sauce:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant, stirring occasionally.
- Pour in the heavy cream and bring it to a simmer. Let it cook for 3-5 minutes, stirring occasionally, until the cream has thickened slightly.
- Stir in the shredded Parmesan cheese, mozzarella cheese, salt, and pepper. Continue stirring until the cheese has melted and the sauce is smooth.
- Taste and adjust seasoning with salt, pepper, or garlic powder if needed. Remove from heat.
Prepare the Filling:
- In a large bowl, combine the cooked shredded chicken, steamed broccoli, mozzarella cheese, and half of the Parmesan cheese. Add about 1/2 cup of the Alfredo sauce to the filling mixture and stir until well combined.
Stuff the Shells:
- Spoon the chicken and broccoli filling into each cooked shell, about 1-2 tablespoons per shell, depending on their size. Be careful not to overstuff them.
Assemble the Dish:
- Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Arrange the stuffed shells in a single layer in the dish, leaving a little space between each shell.
- Pour the remaining Alfredo sauce over the top of the shells, covering them evenly. Sprinkle with the remaining Parmesan and mozzarella cheese.
Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the sauce is bubbly.
- For a golden, crispy top, remove the foil in the last 5 minutes of baking.
Serve:
- Once baked, remove from the oven and let it cool for a few minutes before serving.
- Garnish with fresh parsley, if desired, and enjoy!

Notes

Add More Veggies: Feel free to add spinach, mushrooms, or bell peppers to the stuffing for added flavor and nutrients.Make It Spicy: Add a pinch of red pepper flakes to the Alfredo sauce for a bit of heat.Swap Chicken for Turkey: Ground turkey or cooked turkey breast can be used as a leaner alternative to chicken.Gluten-Free Version: Use gluten-free pasta shells to make this dish gluten-free.Make It Lighter: Substitute heavy cream with half-and-half or a combination of milk and cornstarch for the sauce.

Chicken & Broccoli Alfredo Stuffed Shells

Why You’ll Love This Recipe

Ingredients