I make these Chicken & Broccoli Alfredo Stuffed Shells when I want something creamy, comforting, and satisfying. Tender pasta shells are filled with a rich mixture of chicken, broccoli, and cheeses, then baked in a homemade Alfredo sauce until bubbly and golden. It is a cozy dish that feels special but is simple enough for a weeknight dinner.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the filling:
2 cups cooked chicken, shredded or chopped
1½ cups steamed broccoli florets, chopped
1½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
Salt and pepper, to taste
½ teaspoon Italian seasoning (optional)
For the Alfredo sauce:
2 cups heavy cream (or half & half)
4 tablespoon unsalted butter
3 cloves garlic, minced
1½ cups grated Parmesan cheese
Salt and pepper, to taste
Pinch of nutmeg (optional)
Others:
20–25 jumbo pasta shells, cooked al dente
Fresh parsley or basil for garnish
Directions
I start by preheating the oven to 350°F (175°C).
To prepare the Alfredo sauce, I melt the butter in a saucepan over medium heat. I add the minced garlic and sauté it for about a minute until fragrant. Then I pour in the heavy cream and bring it to a gentle simmer. I stir in the Parmesan cheese until it melts and the sauce thickens. I season with salt, pepper, and a pinch of nutmeg, then remove it from the heat.
For the filling, I combine the chicken, broccoli, ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper in a large bowl. I mix everything thoroughly until well combined.
Next, I fill each cooked pasta shell with a generous spoonful of the chicken and broccoli mixture.
To assemble, I spread a thin layer of Alfredo sauce on the bottom of a baking dish. I arrange the stuffed shells on top, then pour the remaining Alfredo sauce evenly over them. I cover the dish with foil and bake for 25–30 minutes, until the sauce is bubbly and heated through.
Before serving, I garnish with freshly chopped parsley or basil. I like to serve it warm with garlic bread or a simple side salad.
Servings and timing
I find that this recipe serves about 4–6 people, depending on portion size.
Prep time: 20–25 minutes
Cook time: 25–30 minutes
Total time: Approximately 50–55 minutes
Variations
I sometimes swap the broccoli for spinach or kale when I want a slightly different flavor. If I want something heartier, I replace the chicken with cooked sausage. For a vegetarian version, I simply omit the meat and add extra vegetables. When I am short on time, I use a good-quality store-bought Alfredo sauce instead of making it from scratch.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I place the shells in an oven-safe dish, cover with foil, and warm them at 325°F until heated through. If the sauce has thickened too much, I add a splash of milk or cream before reheating. I can also microwave individual portions, though I prefer the oven for the best texture.
For longer storage, I freeze the assembled but unbaked shells tightly covered for up to 2 months. I thaw them overnight in the refrigerator before baking as directed.
FAQs
Can I make this dish ahead of time?
I often assemble the stuffed shells a day in advance, cover them tightly, and store them in the refrigerator. When I am ready to serve, I bake them as directed.
Can I use rotisserie chicken?
I like using rotisserie chicken because it saves time and adds extra flavor. I simply shred it and mix it into the filling.
What if I do not have jumbo shells?
If I cannot find jumbo shells, I use manicotti or layer the filling between lasagna noodles instead.
Can I make this lighter?
I sometimes substitute half & half for heavy cream and reduce the cheese slightly. The sauce will be a bit lighter but still creamy.
How do I prevent the shells from tearing?
I cook the pasta just to al dente and handle them gently while stuffing. I also toss them lightly with a bit of oil after draining to prevent sticking.
Conclusion
I love making these Chicken & Broccoli Alfredo Stuffed Shells when I want a comforting, creamy dinner that feels homemade and hearty. The rich Alfredo sauce, tender chicken, and cheesy filling come together perfectly inside each shell. It is a reliable recipe that I turn to whenever I want a dish that brings warmth and satisfaction to the table.
📖 Recipe:
Chicken & Broccoli Alfredo Stuffed Shells
- Total Time: 55 minutes
- Yield: 4–6 servings
- Diet: Halal
Description
Creamy and comforting jumbo pasta shells stuffed with tender chicken, broccoli, and a rich cheese mixture, then baked in a homemade Alfredo sauce until bubbly and golden.
Ingredients
2 cups cooked chicken, shredded or chopped
1½ cups steamed broccoli florets, chopped
1½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese (for filling)
1 large egg
2 cloves garlic, minced (for filling)
Salt and pepper, to taste
½ teaspoon Italian seasoning (optional)
2 cups heavy cream (or half & half)
4 tablespoons unsalted butter
3 cloves garlic, minced (for sauce)
1½ cups grated Parmesan cheese (for sauce)
Pinch of nutmeg (optional)
20–25 jumbo pasta shells, cooked al dente
Fresh parsley or basil for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce thickens. Season with salt, pepper, and nutmeg. Remove from heat.
- In a large bowl, combine chicken, broccoli, ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Fill each cooked pasta shell with a generous spoonful of the chicken and broccoli mixture.
- Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Arrange the stuffed shells on top.
- Pour the remaining Alfredo sauce evenly over the shells.
- Cover with foil and bake for 25–30 minutes, until bubbly and heated through.
- Garnish with freshly chopped parsley or basil and serve warm.
Notes
Use rotisserie chicken for convenience and extra flavor.
Substitute spinach or kale for broccoli if desired.
For a vegetarian version, omit the chicken and add extra vegetables.
Store leftovers in the refrigerator for up to 4 days.
Freeze assembled but unbaked shells for up to 2 months.
Add a splash of milk or cream when reheating if the sauce thickens.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 4 stuffed shells)
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 165 mg
