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

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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