Chicken Broccoli Alfredo Stuffed Shells Recipe
Chicken Broccoli Alfredo Stuffed Shells are creamy, cheesy pasta shells filled with tender chicken and broccoli, smothered in a rich Alfredo sauce, and baked to perfection. A cozy, comforting meal that’s sure to be a family favorite!
Equipment
- Large mixing bowl
- Saucepan
- Cookie sheet
- Parchment paper
- Large spoon
- 9x13-inch baking dish
Ingredients
Stuffed Shells
- ½ tsp garlic powder
- 1 box jumbo Shells
- 2 cups cooked, shredded chicken
- 1 cups shredded Mozzarella cheese
- 1 bag of frozen broccoli florets steamed then chopped
- ½ cup shredded Parmesan cheese
- 1 salt and pepper to taste
Sauce
- 1¼ cups whole milk
- 3 tbsp salted butter
- ¾ cup shredded Mozzarella cheese
- 1 cup heavy cream
- 3 cloves garlic minced
- ⅔ cups shredded Parmesan cheese
Instructions
- Prepare Alfredo sauce by combining butter, garlic, heavy cream, and milk in a saucepan over medium heat.
- Bring the mixture to a simmer, then remove from heat and stir in Parmesan and Mozzarella cheese.
- Season with pepper, if desired.
- Cook pasta shells according to the package instructions until al dente.
- Drain the water, then arrange the shells on a parchment-lined cookie sheet to cool completely.
- In a large bowl, combine cooked chicken, garlic powder, salt, pepper, and chopped broccoli.
- Add 1 cup of the prepared Alfredo sauce to the chicken mixture and stir until well combined.
- Grease a 9×13-inch baking dish.
- Fill each cooled pasta shell with a generous spoonful of the chicken and broccoli mixture.
- Arrange them in the baking dish.
- Pour the remaining Alfredo sauce evenly over the stuffed shells.
- Top with additional Mozzarella and Parmesan cheeses, then bake uncovered at 350°F for 25 minutes or until bubbly.
- Serve hot!
Notes
- Make sure to cook the shells just until al dente; overcooked shells may tear during stuffing.
- Fresh or frozen broccoli works well; just make sure to chop it finely.
- Letting the shells cool completely before stuffing helps them hold their shape.