There’s something irresistibly comforting about stuffed pasta shells, and when you load them with creamy Alfredo sauce, chicken, and tender broccoli, it’s like a hug in every bite. Think of it as a culinary fusion between an Italian classic and the cozy, feel-good vibes of Southern cooking.
This recipe takes the richness of Alfredo and elevates it with the heartiness of broccoli and the savory depth of chicken—an all-in-one meal that’s perfect for cozy nights or even for impressing friends at your next dinner gathering.
A key tip from the kitchen: be sure to cook your pasta shells just until al dente before stuffing, as they’ll continue to soften in the oven and absorb that luscious sauce. I’ve learned over time that this gives a great balance of texture and flavor while keeping the stuffing from being too runny.
Whether you’re using store-bought Alfredo or making it from scratch, the sauce is the backbone here, so make it rich and flavorful! This dish offers a delicious chance to experiment with ingredients, much like I discovered during my travels through Italy, where a hearty bowl of stuffed pasta can turn a simple meal into an event.
Perfect For Cozy Dinners!
- I first made this dish during a weekend when I was craving something hearty and comforting, and it hit the spot.
- The balance between creamy Alfredo and the slight crunch of broccoli is an unexpected combo that always surprises me!
- I love how versatile the recipe is—it’s a great dish for adapting with whatever ingredients are in season or what I have in the fridge.
- Over time, I’ve learned it makes for amazing leftovers—super convenient for busy weekdays.
- This recipe is a go-to in my kitchen because it’s quick, comforting, and so satisfying!
Chicken Broccoli Alfredo Stuffed Shells Recipe
Equipment
- Large mixing bowl
- Saucepan
- Cookie sheet
- Parchment paper
- Large spoon
- 9×13-inch baking dish
Ingredients
Stuffed Shells
- ½ tsp garlic powder
- 1 box jumbo Shells
- 2 cups cooked, shredded chicken
- 1 cups shredded Mozzarella cheese
- 1 bag of frozen broccoli florets steamed then chopped
- ½ cup shredded Parmesan cheese
- 1 salt and pepper to taste
Sayce
- 1¼ cups whole milk
- 3 tbsp salted butter
- ¾ cup shredded Mozzarella cheese
- 1 cup heavy cream
- 3 cloves garlic minced
- ⅔ cups shredded Parmesan cheese
Instructions
- Prepare Alfredo sauce by combining butter, garlic, heavy cream, and milk in a saucepan over medium heat.
- Bring the mixture to a simmer, then remove from heat and stir in Parmesan and Mozzarella cheese.
- Season with pepper, if desired.
- Cook pasta shells according to the package instructions until al dente.
- Drain the water, then arrange the shells on a parchment-lined cookie sheet to cool completely.
- In a large bowl, combine cooked chicken, garlic powder, salt, pepper, and chopped broccoli.
- Add 1 cup of the prepared Alfredo sauce to the chicken mixture and stir until well combined.
- Grease a 9×13-inch baking dish.
- Fill each cooled pasta shell with a generous spoonful of the chicken and broccoli mixture.
- Arrange them in the baking dish.
- Pour the remaining Alfredo sauce evenly over the stuffed shells.
- Top with additional Mozzarella and Parmesan cheeses, then bake uncovered at 350°F for 25 minutes or until bubbly.
- Serve hot!
Notes
- Make sure to cook the shells just until al dente; overcooked shells may tear during stuffing.
- Fresh or frozen broccoli works well; just make sure to chop it finely.
- Letting the shells cool completely before stuffing helps them hold their shape.
| Nutrition | Value |
| Calories | 540kcal |
| Carbohydrates | 40g |
| Fibre | 3g |
| Fat | 30g |
| Protein | 36g |
| Cholesterol | 110g |
