Chicken Broccoli Alfredo Stuffed Shells Recipe

Comfort food lovers know that pasta, creamy sauces, and cheese are a magical combination. Chicken Broccoli Alfredo Stuffed Shells is a dish that brings all these components together into a delicious, cheesy, and satisfying meal. By stuffing large pasta shells with a flavorful mixture of shredded chicken, tender broccoli, and creamy Alfredo sauce, then baking it all in a bubbly layer of melted mozzarella, this dish is sure to become a favorite at any dinner table.

Stuffed shells are versatile and easy to work with, as the large pasta shells allow for plenty of room to hold fillings that range from meat and vegetables to cheese and herbs. In this recipe, we combine tender chicken, broccoli, and creamy Alfredo sauce for a wholesome, flavorful stuffing. The addition of cheese brings everything together, creating a perfect harmony of creamy, savory, and cheesy elements.

Whether you’re preparing it for a cozy family meal or impressing guests at a gathering, this dish is sure to leave everyone asking for seconds. In this extensive recipe, we’ll dive into all the details, from ingredient breakdowns to step-by-step instructions, variations to dietary modifications, and tips to ensure success every time.

Why You’ll Love Chicken Broccoli Alfredo Stuffed Shells

1. Comfort Food at Its Best: This dish combines rich Alfredo sauce with creamy cheese, tender chicken, and flavorful broccoli — everything you crave in one bite.
2. Meal Prep-Friendly: The dish is easy to prepare ahead of time, making it perfect for meal prepping, potlucks, or family dinners.
3. Customizable: You can adjust the ingredients based on your preferences or dietary needs, whether that means using a lighter sauce, adding extra vegetables, or swapping the chicken for another protein.
4. Kid-Friendly: The creamy texture and cheesy filling make it an appealing dish for kids, and the broccoli adds a hidden dose of nutrition.
5. Impressive Presentation: The stuffed shells look beautiful when served, making them perfect for entertaining or special occasions.

Step-by-Step Instructions for Chicken Broccoli Alfredo Stuffed Shells

Step 1: Cook the Jumbo Pasta Shells

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions, usually around 10-12 minutes, until they are al dente (slightly firm to the bite). Stir occasionally to prevent them from sticking together.
2. Drain and Cool: Once cooked, drain the pasta and set it aside to cool. To prevent the shells from sticking together, you can toss them with a little olive oil or place them on a baking sheet in a single layer.

Step 2: Prepare the Chicken and Broccoli Filling

1. Cook the Chicken: If you don’t have leftover cooked chicken, cook the chicken breasts by seasoning them with salt and pepper, then grilling, pan-searing, or baking them at 375°F (190°C) for about 20-25 minutes, or until fully cooked. Let the chicken rest for 5 minutes, then shred it with two forks into small pieces.
2. Steam the Broccoli: While the chicken is cooking, steam or blanch the broccoli. Cut the broccoli into small florets, then steam them in a steamer basket over boiling water for about 4-5 minutes until tender but still bright green. Alternatively, you can blanch them in boiling water for 2 minutes and immediately transfer them to an ice bath to stop the cooking.
3. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, steamed broccoli, ricotta cheese, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, salt, and pepper. Stir until everything is well mixed and the ingredients are evenly distributed.

Step 3: Make the Alfredo Sauce

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Cook the Garlic: Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Add the Heavy Cream: Pour in the heavy cream and bring it to a simmer over medium heat. Stir occasionally and allow the cream to heat through.
4. Add Parmesan: Once the cream is simmering, reduce the heat to low and add the grated Parmesan cheese, stirring until it melts and the sauce thickens slightly. Season with salt and pepper to taste.
5. Simmer: Let the sauce simmer for another 2-3 minutes, stirring frequently, until it reaches a smooth and creamy consistency.

Step 4: Stuff the Shells

1. Prepare the Baking Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
2. Stuff the Shells: Take the cooled jumbo shells and carefully stuff each one with the chicken, broccoli, and cheese mixture. Use about 1-2 tablespoons of the filling for each shell, depending on the size of the shell and how full you want them.
3. Arrange the Shells in the Dish: Place the stuffed shells in the prepared baking dish, arranging them in a single layer. If needed, you can overlap them slightly, but try to keep them in a single layer as much as possible to ensure even cooking.

Step 5: Assemble and Bake

1. Top with Alfredo Sauce: Pour the homemade Alfredo sauce over the stuffed shells, making sure each shell is generously coated.
2. Sprinkle with Cheese: Top the shells with the remaining shredded mozzarella cheese and Parmesan cheese (if using).
3. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
4. Rest and Serve: Once baked, let the dish rest for about 5 minutes before serving. Garnish with fresh parsley or basil for a burst of color and added freshness.

Serving Suggestions for Chicken Broccoli Alfredo Stuffed Shells

• Side Salad: Pair this dish with a light green salad dressed in a tangy vinaigrette to balance the richness of the stuffed shells. A simple salad of mixed greens, cherry tomatoes, and a lemony dressing would complement the dish perfectly.
• Garlic Bread: Serve with warm garlic bread to soak up the extra Alfredo sauce. The crispy, buttery bread pairs wonderfully with the creamy pasta.
• Roasted Vegetables: Roasted vegetables like carrots, zucchini, and bell peppers make a great side for a more complete meal.

Variations of Chicken Broccoli Alfredo Stuffed Shells

1. Vegetarian Version: Skip the chicken and make a vegetarian version by stuffing the shells with spinach, mushrooms, and ricotta cheese. You could even add a bit of tofu for extra protein.
2. Different Cheese Options: Swap the ricotta for cottage cheese, or add cream cheese for extra creaminess. You could also use cheddar cheese or goat cheese for a different flavor profile.
3. Add Other Vegetables: Consider adding mushrooms, spinach, or artichoke hearts for extra flavor and nutrition. Saute the vegetables before adding them to the stuffing mixture to ensure they’re tender.

Conclusion

Chicken Broccoli Alfredo Stuffed Shells are the perfect balance of comfort, flavor, and nutrition. The creamy Alfredo sauce, tender chicken, and broccoli filling are wrapped in a cheesy, golden crust, making this dish a crowd-pleaser for any occasion. Whether you’re preparing it for a family meal or serving it at a dinner party, this recipe is sure to impress. With plenty of room for customization and variations, you can make this dish your own every time you prepare it.

More Variations of Chicken Broccoli Alfredo Stuffed Shells

While the classic combination of chicken, broccoli, and Alfredo sauce is already mouthwatering, there are endless ways to customize this dish to suit your tastes or dietary preferences. Here are some fun and creative variations:

1. Buffalo Chicken Broccoli Alfredo Stuffed Shells

If you love a little heat, buffalo chicken is a fun variation to try. To make this version:

• Buffalo Sauce: Mix the shredded chicken with buffalo sauce (store-bought or homemade) before stuffing the shells. This adds a zesty, spicy kick that contrasts nicely with the creamy Alfredo sauce.
• Blue Cheese: Add crumbles of blue cheese inside the stuffing or on top for a rich, tangy flavor that complements the buffalo sauce.

2. Pesto Chicken Broccoli Stuffed Shells

Pesto lovers will appreciate this variation. Instead of the classic Alfredo sauce, use a basil pesto:

• Pesto Sauce: Swap the Alfredo sauce for a basil pesto sauce. The pesto’s garlicky, herby flavor enhances the chicken and broccoli filling, making this dish even more aromatic.
• Parmesan and Mozzarella: Keep the mozzarella cheese but add a sprinkle of Parmesan on top to tie in the flavor of the pesto.

3. Chicken Broccoli Alfredo Stuffed Shells with Bacon

Adding crispy bacon takes this dish to a whole new level of deliciousness:

• Bacon: Cook bacon strips until crispy, crumble them up, and mix them into the filling along with the chicken and broccoli. This will add a salty, smoky flavor that pairs perfectly with the creaminess of the Alfredo sauce.
• Topping: Sprinkle more bacon on top before baking for an extra crispy and flavorful topping.

4. Chicken Broccoli Alfredo Stuffed Shells with Sun-Dried Tomatoes

For a Mediterranean twist, sun-dried tomatoes can elevate the flavor profile:

• Sun-Dried Tomatoes: Chop up a handful of sun-dried tomatoes and mix them into the chicken and broccoli filling. The tangy sweetness of the tomatoes complements the creamy Alfredo sauce and adds a unique depth of flavor.
• Fresh Basil: Garnish with fresh basil leaves after baking for a pop of color and a fragrant touch.

5. Chicken Broccoli Alfredo Stuffed Shells with Spinach

To increase the veggie content and add more texture, incorporate spinach into the filling:

• Spinach: Sauté some spinach with a bit of garlic and olive oil and mix it into the chicken and broccoli. This adds a lovely earthiness and color to the filling.
• Ricotta Substitute: For a lighter version, swap the ricotta for cottage cheese or Greek yogurt. It will give the filling a creamy texture while keeping it lower in fat.

6. Low-Carb Chicken Broccoli Alfredo Stuffed Shells

For those following a low-carb or ketogenic diet, you can easily adjust the recipe to make it suitable:

• Zucchini or Eggplant Shells: Instead of traditional pasta shells, use thin slices of zucchini or eggplant to mimic the texture of pasta. You can layer the zucchini slices instead of stuffing them or roll them up to create “stuffed shells.”
• Cauliflower Alfredo: Make a cauliflower-based Alfredo sauce as a lower-carb alternative to heavy cream, or use unsweetened almond milk and cream cheese to lighten the sauce.

7. Chicken Broccoli Alfredo Stuffed Shells with Mushrooms

For mushroom lovers, adding sautéed mushrooms will give the dish a rich, umami flavor:

• Mushrooms: Sauté some button mushrooms or cremini mushrooms with garlic and olive oil, then mix them into the chicken and broccoli filling. Mushrooms add depth and a meaty texture, perfect for a comforting dish.
• Garlic Butter: You can enhance the flavor further by using garlic butter in the Alfredo sauce for an extra punch of flavor.

Tips for Perfect Chicken Broccoli Alfredo Stuffed Shells

To ensure your Chicken Broccoli Alfredo Stuffed Shells turn out perfectly every time, here are a few helpful tips:

1. Don’t Overcook the Pasta

Jumbo pasta shells can be delicate, so it’s important not to overcook them. Cook them al dente, meaning they should still have a bit of firmness when bitten. This helps them hold up better when stuffed and prevents them from becoming mushy during baking.

2. Use Fresh Broccoli

For the best texture and flavor, use fresh broccoli. Frozen broccoli can become too mushy once cooked and may not hold up well in the stuffing mixture. Steam the broccoli until it’s tender but still vibrant and slightly firm.

3. Shred the Chicken Well

Shredding the chicken ensures that the filling is easy to stuff into the pasta shells and creates a nice, even distribution of chicken in every bite. You can use a fork or a hand mixer to shred the cooked chicken breast quickly.

4. Sauce Consistency

If your Alfredo sauce seems too thick, you can thin it out with a bit of chicken broth or milk. If it’s too thin, continue to simmer it over low heat until it thickens up. The sauce should coat the back of a spoon but still be pourable when added to the shells.

5. Make It Ahead of Time

This recipe is great for meal prep or preparing ahead of time. You can assemble the entire dish, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if you’re cooking it straight from the fridge.

6. Top with Fresh Herbs

To add a burst of freshness and color, sprinkle some fresh parsley or basil on top just before serving. It not only looks great but also adds a light, herbaceous flavor that contrasts nicely with the richness of the cheese and sauce.

7. Ensure Even Stuffing

When stuffing the pasta shells, be sure to pack the filling evenly, but not too tightly. This will help the shells maintain their shape while baking and ensure every bite has a good mix of chicken, broccoli, and cheese.

How to Store and Reheat Chicken Broccoli Alfredo Stuffed Shells

Storing Leftovers

If you have any leftovers, don’t worry—this dish stores well and can be enjoyed for several days:

• In the Fridge: Store the leftover stuffed shells in an airtight container in the refrigerator for up to 3-4 days. Make sure to cover them to prevent the pasta from drying out.
• In the Freezer: You can also freeze the stuffed shells for longer storage. To freeze, assemble the dish but do not bake it. Cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. When ready to bake, let it thaw overnight in the fridge, then bake as usual.

Reheating Instructions

1. In the Oven: Preheat the oven to 350°F (175°C). Place the leftover stuffed shells in an oven-safe dish and cover with foil. Bake for 15-20 minutes until heated through. If you want the top to be crispy, uncover the dish during the last 5 minutes of baking.
2. In the Microwave: For a quicker option, reheat the stuffed shells in the microwave. Place individual portions in microwave-safe dishes and cover loosely with a microwave-safe lid or paper towel. Heat in 1-minute intervals, stirring or checking the temperature until hot.

Chicken Broccoli Alfredo Stuffed Shells is a versatile, indulgent dish that checks all the boxes for comfort food. Whether you stick with the classic chicken and broccoli stuffing or try a creative variation like buffalo, pesto.

Yield: 12

Chicken Broccoli Alfredo Stuffed Shells Recipe

Print

Comfort food lovers know that pasta, creamy sauces, and cheese are a magical combination. Chicken Broccoli Alfredo Stuffed Shells is a dish that brings all these components together into a delicious, cheesy, and satisfying meal. By stuffing large pasta shells with a flavorful mixture of shredded chicken, tender broccoli, and creamy Alfredo sauce, then baking it all in a bubbly layer of melted mozzarella, this dish is sure to become a favorite at any dinner table.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• For the Stuffed Shells:
• 12 large pasta shells
• 2 cups cooked chicken breast, shredded (about 2 medium chicken breasts)
• 1 1/2 cups broccoli florets, blanched and chopped (about 1 small head of broccoli)
• 2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• Salt and pepper, to taste
• 1/4 tsp garlic powder (optional)
• Fresh parsley, chopped (for garnish)
• For the Alfredo Sauce:
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 clove garlic, minced
• 1 cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• Pinch of nutmeg (optional)

Instructions

1. Cook the Shells:

• Preheat the oven to 375°F (190°C).
• Bring a large pot of salted water to a boil. Cook the pasta shells according to the package directions, typically for about 10-12 minutes, until al dente.
• Drain the shells and set them aside to cool slightly. You can drizzle a little olive oil over them to prevent sticking.

2. Prepare the Chicken and Broccoli:

• While the shells are cooking, cook the chicken if not already prepared (either by grilling, baking, or pan-searing). Once cooked, shred the chicken using two forks or chop it into small pieces.
• Blanch the broccoli florets in boiling water for about 2-3 minutes until bright green and tender. Drain and chop the broccoli into small, bite-sized pieces.

3. Make the Filling:

• In a large mixing bowl, combine the shredded chicken, chopped broccoli, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder (if using), salt, and pepper. Mix everything together until well combined. Adjust seasoning to taste.

4. Make the Alfredo Sauce:

• In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute, until fragrant.
• Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and continue cooking, stirring constantly, until the sauce thickens slightly. Season with salt, pepper, and a pinch of nutmeg (if using).
• Remove from heat once the sauce has reached a smooth, creamy consistency.

5. Assemble the Stuffed Shells:

• Spread a thin layer of Alfredo sauce on the bottom of a 9x13-inch baking dish.
• Stuff each cooked pasta shell with the chicken and broccoli filling. Arrange the stuffed shells in the prepared baking dish, open side up.
• Once all the shells are stuffed, pour the remaining Alfredo sauce evenly over the top of the shells.

6. Bake:

• Cover the baking dish with aluminum foil and bake for 20-25 minutes.
• Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly, and the sauce is slightly golden at the edges.

7. Serve:

• Once baked, remove from the oven and garnish with freshly chopped parsley.
• Serve hot, and enjoy!

Notes

Chicken: You can use leftover cooked chicken, rotisserie chicken, or freshly cooked chicken breast for this recipe. Shredded chicken gives the dish a light texture, but you can also chop the chicken into small pieces for a chunkier filling. If you're looking for more flavor, consider seasoning the chicken with some garlic powder, onion powder, or Italian seasoning while cooking.

Broccoli: Blanching the broccoli first helps preserve its color and texture when baked. If you want to save time, you can use frozen broccoli that has been thawed and drained. Just be sure to chop it finely before adding it to the filling to ensure it mixes well with the chicken and cheese.

Alfredo Sauce: This homemade Alfredo sauce is rich and creamy, with the perfect balance of butter, cream, and Parmesan. If you'd prefer a lighter sauce, you can substitute half-and-half for the heavy cream, or even use a lighter version of the cream for a less rich sauce. You can also add some garlic powder or onion powder for extra flavor.

Cheese: While ricotta, mozzarella, and Parmesan are traditional in stuffed shells, you can experiment with other cheeses as well. For instance, you could try using cream cheese or cottage cheese instead of ricotta for a different texture, or add a bit of cheddar or provolone to the filling for more depth of flavor.

Make-Ahead Tip: This dish is perfect for prepping ahead of time. You can assemble the stuffed shells up to a day in advance and store them in the refrigerator, then bake them when you're ready to serve. Alternatively, you can freeze the assembled shells (before baking), then bake from frozen. Just add an extra 10-15 minutes to the baking time if baking from frozen.

Serving Ideas: These Chicken Broccoli Alfredo Stuffed Shells are a hearty, comforting meal on their own, but you can serve them with a side salad (a simple green salad with a tangy vinaigrette works well) or some garlic bread to round out the meal.