Chicken Broccoli Alfredo Stuffed Shells

This chicken broccoli alfredo stuffed shells recipe makes a tasty dinner that features tender pasta filled with a creamy and cheesy filling.

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These chicken broccoli alfredo stuffed shells are the new Italian-American classic dish you need to try. The decadent recipe features creamy alfredo sauce, savory tender chicken and broccoli, and lots of cheese, all stuffed inside cooked pasta shells.

Chicken Broccoli Alfredo Stuffed Shells Ingredients

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You’ll need:

• 18 to 20 jumbo pasta shells
• 1 teaspoon salt, plus more to taste
• 1 to 2 (15-ounce) jars of Alfredo sauce
• ½ teaspoon coarse black pepper
• 2 cups cooked, chopped chicken
• 2 cups steamed broccoli, chopped
• ½ cup grated parmesan cheese
• 1 cup grated mozzarella cheese

PRO TIP:

Steam the broccoli just until fork tender. Chop the broccoli small so that the pieces fit easily into shells.

How to Make This Chicken Broccoli Alfredo Stuffed Shells Recipe

STEP ONE: Preheat the oven to 350°F. 

STEP TWO: Cook the pasta to al dente in a large pot of boiling water with 1 teaspoon of salt added to it. Cook more shells than needed, as some of them may break while cooking.

STEP THREE: In a large saucepan or pot, heat 1 jar of alfredo sauce until it is simmering. Season with pepper.

STEP FOUR: Stir in the parmesan and mozzarella cheese and heat until melted and combined.

STEP FIVE: Stir in the chicken and broccoli and heat over low until warmed through.

STEP SIX: Spoon the chicken mixture into the cooked pasta shells.

STEP SEVEN: If desired, add additional warmed alfredo sauce to the bottom of the baking dish or serving dish. Arrange stuffed shells over the alfredo sauce in the dish.

STEP EIGHT: Serve immediately, if desired. Alternately, cover the baking dish with aluminum foil and bake for 15 to 20 minutes until the shells are heated through.

How To Serve

Serve this rich and creamy dish with a delicious loaf of garlic bread or our cheesy pull-apart bread. Add a simple Caesar side salad, and you’ll have the perfect delicious meal for busy weeknights.

For plenty more pasta dishes to feed your family, our baked tortellini and baked ziti both come out of the oven bubbling and cheesy.

MORE CHICKEN RECIPES

Pasta Recipes

Chicken Alfredo Bake

Chicken Dinner Ideas

Homemade Chicken Parmesan with Spaghetti

Storage

IN THE FRIDGE: Store in the refrigerator for 2 to 3 days in an airtight container.

IN THE FREEZER: You can freeze the stuffed shells for up to 3 months. Allow the stuffed shells to thaw overnight in the refrigerator before baking.

When it comes to comfort food, nothing beats a cheesy, creamy pasta dish. You’ve got all the ingredients here to create a delicious dinner, from the tender chicken and broccoli smothered in alfredo sauce to the perfectly cooked pasta.

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• Baked Ziti with Chicken
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• Chicken Tortellini Alfredo
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• Chicken Spaghetti
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Chicken Broccoli Alfredo Stuffed Shells

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This chicken broccoli alfredo stuffed shells recipe makes a tasty dinner that features tender pasta filled with a creamy and cheesy filling.

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 5

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Ingredients

  

1x2x3x

• 18 to 20 jumbo shell pasta
• 1 teaspoon salt, plus more to taste
• 15 to 30 ounces alfredo sauce (one to two 15-ounce jars)
• ½ teaspoon coarse black pepper
• 2 cups chicken, cooked and chopped
• 2 cups steamed broccoli, chopped
• ½ cup grated parmesan cheese
• 1 cup grated mozzarella cheese

Instructions

 

• Preheat the oven to 350°F.
• Cook pasta in a large pot of boiling water with 1 teaspoon of salt added to it. Cook more shells than needed, as some of them may break while cooking.
• In a large saucepan or pot, heat 1 jar of alfredo sauce until it is simmering. Season with pepper.
• Stir in parmesan and mozzarella cheese and heat until melted and combined.
• Stir in chicken and broccoli and heat over low until warmed through.
• Spoon filling into the cooked pasta shells.
• If desired, add additional warmed alfredo sauce to the bottom of a baking dish or serving dish. Arrange stuffed shells over the alfredo sauce in the dish.
• Serve immediately, if desired. Alternately, cover the baking dish with aluminum foil and bake for 15 to 20 minutes until the shells are heated through.

Notes

• Steam the broccoli just until fork tender. Chop the broccoli small so that the pieces fit easily into shells.
• Everything in this dish is already cooked so that the shells can be served immediately once filled with the hot filling. You could also place the filled shells in a baking dish so they can be heated through at a later time. Another option is to sprinkle additional mozzarella cheese over the top of the shells and bake.
• Use a pastry bag without a tip or a Ziploc bag with the end cut off to fill your stuffed shells easily.

Nutrition

Calories: 449kcal | Carbohydrates: 29g | Protein: 24g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 115mg | Sodium: 1888mg | Potassium: 344mg | Fiber: 2g | Sugar: 3g | Vitamin A: 466IU | Vitamin C: 43mg | Calcium: 229mg | Iron: 1mg

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