November 1, 2023Review Recipe
Table of Contents
These chicken and broccoli 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
The combination of tender chicken, tender broccoli, and Alfredo sauce stuffed into jumbo pasta shells creates a dish that is both filling and indulgent.
Each bite is bursting with flavor, from the perfectly cooked chicken to the delicate yet robust flavor of the broccoli, all perfectly balanced by the creaminess of the sauce.
- 18 to 20 jumbo pasta shells
- 1 teaspoon of salt, plus more to taste
- 1 to 2 (15-ounce) jars of Alfredo sauce
- ½ teaspoon of coarse black pepper
- 2 cups of cooked, chopped chicken
- 2 cups of steamed broccoli, chopped
- ½ cup of grated parmesan cheese
- 1 cup of grated mozzarella cheese
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 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 step-by-step instructions below will walk you through making the creamy filling and stuffing the pasta shells.
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 one 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 one 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.
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
Add a simple Caesar side salad, and you’ll have the perfect delicious meal for busy weeknights.
MORE CHICKEN RECIPES
Pasta dishes like these stuffed shells make an easy and hearty meal option. Make extras and store them for later.
MAKE AHEAD: You can assemble the stuffed shells ahead of time and refrigerate them before baking.
Simply follow the recipe up to the point of placing the shells in the oven. Instead of baking, cover your dish tightly with aluminum foil and pop it in the fridge.
When you’re ready to enjoy, bake as directed, adding a few extra minutes to ensure they’re heated through.
IN THE FRIDGE: Store in the refrigerator for two to three days in an airtight container.
IN THE FREEZER: You can freeze the stuffed shells for up to three months. Allow the stuffed shells to thaw overnight in the refrigerator before baking.
REHEATING: When the time comes to enjoy your stored stuffed shells, there are several methods you can use.
If you’re in a hurry, the microwave is a quick option. Heat individual servings on a microwave-safe plate in 1-minute increments until they’re hot throughout.
For a crisper texture, try the oven or toaster oven. Preheat to 350°F (175°C), place the shells in a baking dish, cover with foil, and bake for 15-20 minutes or until heated through.
If you’ve frozen them, allow them to thaw in the fridge overnight before reheating using your preferred method.
Why We Love This Recipe
MOUTHWATERING FLAVORS: This recipe combines tender chicken, vibrant broccoli, and creamy Alfredo sauce stuffed into pasta shells. Each bite bursts with a blend of savory, creamy, and cheesy flavors.
COMFORT FOOD: It’s the ultimate comfort food that appeals to both kids and adults alike. The generous portions and cheesy goodness make it a crowd-pleaser for family dinners and gatherings.
FREEZER FRIENDLY: Whether you want to prep ahead for a busy weeknight or store leftovers for future enjoyment, this recipe is perfect. You can assemble it in advance and even freeze portions for later, saving you time and effort.
When it comes to comfort food, nothing beats a cheesy, creamy pasta dish. With these chicken and broccoli stuffed shells, 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
- Creamy Garlic Parmesan Mushrooms
- Crockpot Chicken and Dumplings
- Bourbon Chicken
- Chicken Cacciatore
- Chicken Lo Mein
- Broccoli Slaw
Chicken And Broccoli Stuffed Shells
- 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
- 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.
- 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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