If you’re craving something rich, creamy, and a little bit indulgent, these Chicken Broccoli Alfredo Stuffed Shells are just what you need. They’re the perfect comfort food—tender pasta shells filled with a delicious mixture of chicken, broccoli, and a velvety Alfredo sauce. This dish feels fancy enough for a special occasion, but it’s easy enough to whip up on a weeknight. Let’s get cooking.
Table of Contents
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Author: Siddhanath Metkari
Recipe type: Dinner
Serves: 4-6
Chicken Broccoli Alfredo Stuffed Shells recipe video
Ingredients:
- 20-24 jumbo pasta shells
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets, chopped small
- 1 jar (15 oz) Alfredo sauce
- 1 1/2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions:
Step 1: Cook the Pasta Shells
Start by cooking the jumbo pasta shells in a large pot of salted boiling water according to the package instructions, but for 1-2 minutes less than the recommended time. You want them al dente since they’ll continue cooking in the oven. Drain the shells and set them aside to cool slightly.
Step 2: Prepare the Chicken and Broccoli
While the pasta is cooking, steam the broccoli florets until just tender, about 3-4 minutes. If you’re using frozen broccoli, you can simply thaw it out. In a large mixing bowl, combine the cooked chicken, steamed broccoli, ricotta cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, minced garlic, and Italian seasoning. Mix everything together until well combined. Season with salt and pepper to taste.
Step 3: Stuff the Shells
Preheat your oven to 350°F (175°C). Spread about 1/2 cup of Alfredo sauce on the bottom of a 9×13 inch baking dish to prevent the shells from sticking. Stuff each shell with a generous spoonful of the chicken and broccoli mixture, and place them in the baking dish, open side up. It’s okay if they’re close together; that just means more cheesy goodness in every bite!
Step 4: Top with Alfredo and Cheese
Once all the shells are stuffed and arranged in the dish, pour the remaining Alfredo sauce evenly over the top. Make sure each shell gets a nice coating. Then, sprinkle the remaining mozzarella and Parmesan cheese over the shells for that golden, bubbly finish.
Step 5: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Step 6: Garnish and Serve
Once baked, let the stuffed shells cool for a few minutes before serving. Garnish with fresh parsley or basil if you like, for a touch of color and freshness.
Step 7: Enjoy
Serve these delicious Chicken Broccoli Alfredo Stuffed Shells with a simple green salad or some garlic bread, and you’ve got a meal that’s sure to impress.
Tips:
- Make it Your Own: Feel free to add sautéed mushrooms, spinach, or even sun-dried tomatoes to the filling for extra flavor and texture.
- Freezer-Friendly: These stuffed shells are perfect for meal prep. Assemble them in advance and freeze the unbaked shells in the baking dish. When you’re ready to eat, just bake from frozen, adding an extra 10-15 minutes to the baking time.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
These Chicken Broccoli Alfredo Stuffed Shells are the ultimate comfort food—creamy, cheesy, and bursting with flavor. Whether you’re feeding a crowd or just looking to treat yourself, this dish is sure to hit the spot.
Chicken Broccoli Alfredo Stuffed Shells Nutrition Information
| Nutrient | Amount per Serving (approx.) |
| Calories | 450-500 kcal |
| Total Fat | 25-30g |
| – Saturated Fat | 12-15g |
| Cholesterol | 90-100mg |
| Sodium | 800-900mg |
| Total Carbohydrates | 30-35g |
| – Dietary Fiber | 2-4g |
| – Sugars | 2-3g |
| Protein | 25-30g |
| Vitamin A | 15-20% DV |
| Vitamin C | 40-50% DV |
| Calcium | 30-35% DV |
| Iron | 10-12% DV |
Chicken Broccoli Alfredo Stuffed Shells Health Benefits
- High Protein Content: The chicken provides a significant amount of lean protein, essential for muscle repair and overall body function.
- Rich in Calcium: The dish is packed with calcium from the cheeses, which is vital for strong bones and teeth.
- Immune Support: Broccoli is rich in vitamin C, which boosts the immune system and helps the body fight infections.
- Bone Health: Along with calcium, broccoli and cheese offer vitamin K, which supports bone density and health.
- Digestive Health: Broccoli provides dietary fiber that aids in digestion and promotes a healthy gut.
- Healthy Eyes: Broccoli contains vitamin A, which is important for maintaining healthy vision and eye health.
- Heart Health: Olive oil and broccoli contain heart-healthy fats and nutrients that help lower cholesterol and reduce the risk of heart disease.
- Energy Boost: The pasta shells provide carbohydrates, which are a quick source of energy for the body.
- Antioxidant Rich: Broccoli is full of antioxidants that help protect the body from harmful free radicals.
- Supports Muscle Function: The potassium in broccoli helps maintain muscle function and balance electrolytes in the body.
Storage Instructions
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: These stuffed shells can be frozen before baking. Assemble them in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. When ready to cook, bake from frozen at 350°F (175°C) for an additional 10-15 minutes.
Reheat and Reuse Instructions
- Oven Reheating: Preheat the oven to 350°F (175°C). Place the shells in an oven-safe dish, cover with foil, and bake for 15-20 minutes or until heated through. If needed, add a little extra Alfredo sauce or a splash of milk to keep them moist.
- Microwave Reheating: Place a portion in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway through. Add a little milk if needed to keep the sauce creamy.
- Reinvention Idea: Turn leftover stuffed shells into a baked pasta dish by cutting them up, mixing them with extra Alfredo sauce, and topping with breadcrumbs and more cheese. Bake at 375°F (190°C) for 10-15 minutes until the top is golden and crispy.
Enjoy your Chicken Broccoli Alfredo Stuffed Shells—a comforting, delicious dish perfect for any occasion.
FAQ’s
How do you make the Alfredo sauce for stuffed shells?
To make a homemade Alfredo sauce, melt butter in a pan, add minced garlic, then stir in heavy cream and Parmesan cheese. Simmer until the sauce thickens and becomes creamy, then season with salt, pepper, and a pinch of nutmeg.
Can I use rotisserie chicken for chicken broccoli Alfredo stuffed shells?
Yes, rotisserie chicken is a great time-saver for this recipe. Shred the cooked chicken and mix it with the broccoli and Alfredo sauce before stuffing the shells.
How do you prevent the stuffed shells from drying out in the oven?
To keep the shells from drying out, make sure to cover the dish with aluminum foil while baking. Adding a layer of Alfredo sauce on the bottom of the baking dish and spooning more sauce over the top of the shells also helps keep them moist.
Can I prepare chicken broccoli Alfredo stuffed shells ahead of time?
Yes, you can assemble the stuffed shells up to a day in advance. Cover them tightly and store in the refrigerator. When you’re ready to bake, let them sit at room temperature for about 20 minutes before putting them in the oven.
What’s the best way to reheat leftover stuffed shells?
Reheat leftover stuffed shells in the oven at 350°F (175°C) for 20-25 minutes, covered with foil to retain moisture. For quicker reheating, you can microwave individual portions, but add a splash of water or extra sauce to keep them from drying out.
Can you freeze chicken broccoli Alfredo stuffed shells?
Yes, these stuffed shells freeze well. Arrange the assembled, uncooked shells in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake directly from frozen, adding extra time as needed.