Indulge in creamy Chicken & Broccoli Alfredo Stuffed Shells, a comforting pasta bake filled with juicy chicken, fresh broccoli, ricotta, and mozzarella, all smothered in rich Alfredo sauce. This easy, cheesy dish is perfect for a cozy family dinner or meal prep.
Why I Love This Recipe
I love how this recipe brings together creamy Alfredo sauce, juicy chicken, and fresh broccoli in a deliciously cheesy stuffed pasta dish. The jumbo shells hold just the right amount of filling, making every bite full of flavor. Plus, it’s a great way to use up leftover chicken and sneak in some veggies without compromising on taste. It’s also an easy dish to make ahead, which is perfect for busy weeknights or meal prepping.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
20 jumbo pasta shells
2 cups cooked chicken, shredded
2 cups broccoli, chopped
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
2 cups Alfredo sauce
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)
½ teaspoon Italian seasoning
Directions
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the jumbo pasta shells according to the package directions until al dente. Drain and set aside.
In a large bowl, mix the shredded chicken, chopped broccoli, ricotta cheese, ½ cup mozzarella, Parmesan, egg, garlic powder, salt, black pepper, and Italian seasoning.
Spread ½ cup of Alfredo sauce on the bottom of the prepared baking dish.
Stuff each pasta shell with the chicken and broccoli mixture and place them in the baking dish.
Pour the remaining Alfredo sauce over the stuffed shells and sprinkle with the remaining ½ cup of mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.
Garnish with fresh parsley before serving.
Servings and Timing
Servings: 6
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories: 420 kcal per serving
Variations
Swap the protein: Try using cooked shrimp, ground turkey, or even Italian sausage for a different flavor.
Add more veggies: Mushrooms, spinach, or bell peppers can be mixed into the filling for extra nutrition.
Use a different sauce: Instead of Alfredo, marinara or a pink sauce (a mix of Alfredo and marinara) would work beautifully.
Go low-carb: Skip the pasta shells and use the filling in zucchini boats or baked spaghetti squash.
Storage & Reheating
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Assemble the stuffed shells but don’t bake them. Cover tightly and freeze for up to 3 months. When ready to cook, bake from frozen at 375°F, adding an extra 15-20 minutes to the cooking time.
Reheating: Warm leftovers in the oven at 350°F for about 15 minutes or microwave in 30-second intervals until heated through.
Related Recipes:
- Creamy Beef and Shells
- Creamy Beef and Shells (High Protein Pasta)
- Creamy Ricotta Beef Stuffed Shells Pasta
FAQs
Can I use store-bought Alfredo sauce?
Yes, store-bought Alfredo sauce works great for convenience, but homemade Alfredo sauce will give an even richer flavor.
Can I make this dish ahead of time?
Absolutely! Assemble the stuffed shells, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time.
What’s the best way to cook the chicken for this recipe?
I like to use rotisserie chicken for convenience, but you can also bake, poach, or pan-fry chicken breasts and shred them.
Can I make this recipe vegetarian?
Yes! Just leave out the chicken and add more veggies like spinach, mushrooms, or roasted red peppers.
How do I keep the shells from sticking together?
After boiling, toss them with a little olive oil or rinse them under cold water to prevent sticking.
Conclusion
Chicken & Broccoli Alfredo Stuffed Shells are a creamy, cheesy, and satisfying meal that’s perfect for any night of the week. Whether making it fresh or prepping it ahead, this dish is sure to be a family favorite. With simple ingredients and easy steps, it’s a go-to recipe when craving comfort food with a bit of elegance. Enjoy.
📖 Recipe:
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Chicken & Broccoli Alfredo Stuffed Shells
- Total Time: 55 minutes
- Yield: 6 servings
Description
Creamy Alfredo sauce, tender chicken, and fresh broccoli come together in jumbo pasta shells for a rich and satisfying baked dish. This comforting meal combines classic flavors in a cheesy, creamy pasta bake that’s perfect for a cozy family dinner.
Ingredients
Jumbo pasta shells
2 cups cooked shredded chicken
1 ½ cups fresh broccoli, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 egg
2 cups Alfredo sauce
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning
Fresh parsley for garnish (optional)
Instructions
- Preheat & Prepare: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook Pasta: Boil jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- Make Filling: In a large bowl, combine shredded chicken, chopped broccoli, ricotta, ½ cup mozzarella, Parmesan, egg, garlic powder, salt, pepper, and Italian seasoning.
- Assemble: Spread ½ cup Alfredo sauce on the bottom of the baking dish. Stuff each pasta shell with the chicken mixture and place them in the dish.
- Top & Bake: Pour the remaining Alfredo sauce over the shells, sprinkle with the remaining ½ cup mozzarella, cover with foil, and bake for 25 minutes.
- Finish Baking: Remove foil and bake for another 10 minutes, or until the cheese is golden and bubbly.
- Serve: Garnish with fresh parsley and enjoy!
Notes
Use rotisserie chicken for convenience.
For extra flavor, add sautéed mushrooms or spinach to the filling.
Make it ahead: Assemble and refrigerate for up to 24 hours before baking.
Freezer-friendly: Assemble and freeze unbaked for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Pasta
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6 servings
- Calories: 420 kcal
