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
