March 27, 2023
Review RecipeChicken Broccoli Alfredo Stuffed Shells

Table of Contents
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

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.
SUBSTITUTIONS AND ADDITIONS
CHICKEN: Leftover chicken breast meat or a rotisserie chicken from the grocery store works well for the cooked chicken in this chicken alfredo stuffed shells recipe.
ALFREDO SAUCE: You need about two cups of alfredo sauce in the filling mixture. You can use store-bought alfredo sauce or homemade sauce based on your preference.
MOZZARELLA: You can substitute packaged shredded mozzarella cheese for the freshly shredded mozzarella if you are pressed for time. The freshly shredded mozzarella will be creamier and well worth the extra effort, though.
How to Make This Chicken Broccoli Alfredo Stuffed Shells Recipe
OUR RECIPE DEVELOPER SAYS
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.
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.
PRO TIP:
Use a pastry bag without a tip or a Ziploc bag with the end cut off to fill your stuffed shells easily.

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
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.
FREQUENTLY ASKED QUESTIONS
These cheesy chicken pasta shells freeze well. Make the recipe according to the above directions right up to before the baking step. Cover well and freeze for up to three months.
If you want to include even more veggie goodness, you can add more veggies to your sauce or filling.
The chicken and broccoli alfredo stuffed shells can be stuffed the day before and kept in the fridge. Heat them in the oven until the cheese is melted and bubbling. You can also prepare this easy dinner recipe ahead of time and freeze the unbaked shells for easy dinners later.
More Recipes You’ll Love
- Shrimp Alfredo
- Creamy Garlic Parmesan Mushrooms
- Italian Sausage Pasta
- Baked Ziti with Chicken
- Crockpot Chicken and Dumplings
- Chicken Tortellini Alfredo
- Taco Stuffed Shells
- Bourbon Chicken
- White Chicken Lasagna
- Carbonara Pasta
- Chicken Spaghetti
- Chicken Cacciatore
- Chicken Lo Mein
- Creamy Garlic Pasta
- Sesame Chicken
- Bruschetta Chicken Pasta

Chicken Broccoli Alfredo Stuffed Shells
Ingredients
- 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.
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