Chicken Broccoli Alfredo Stuffed Shells

Here’s a creamy, indulgent Chicken Broccoli Alfredo Stuffed Shells recipe that combines tender pasta shells with a rich cheese filling, juicy chicken, and fresh broccoli—all smothered in homemade Alfredo sauce. A crowd-pleasing comfort food masterpiece!

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Chicken Broccoli Alfredo Stuffed Shells

Prep Time: 25 mins | Cook Time: 35 mins | Total Time: 1 hour
Servings: 6

Ingredients:

For the Shells:

• 24 jumbo pasta shells
• 2 cups cooked chicken, shredded or diced
• 2 cups fresh broccoli florets, chopped small
• 1 tbsp olive oil

For the Cheese Filling:

• 15 oz ricotta cheese
• 1 ½ cups shredded mozzarella, divided
• ½ cup grated Parmesan, divided
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

For the Alfredo Sauce:

• ¼ cup unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup grated Parmesan
• ½ tsp salt
• ¼ tsp nutmeg

Optional Garnish:

• Fresh parsley
• Red pepper flakes

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Instructions:

1. Prep the Shells & Veggies:

1. Cook shells al dente (1-2 mins less than package instructions). Drain, rinse with cold water, and set aside.
2. In a skillet, heat olive oil. Sauté broccoli for 3-4 mins until bright green. Add chicken to warm through.

2. Make the Cheese Filling:

• In a bowl, mix ricotta, 1 cup mozzarella, ¼ cup Parmesan, egg, garlic, and seasonings. Fold in chicken and broccoli.

3. Prepare Alfredo Sauce:

1. Melt butter in a saucepan. Add garlic; cook 30 secs until fragrant.
2. Whisk in cream and milk. Simmer 3 mins.
3. Stir in Parmesan, salt, and nutmeg until smooth. Remove from heat.

4. Assemble & Bake:

1. Spread ½ cup Alfredo sauce in a 9×13″ baking dish.
2. Fill each shell with cheese mixture (about 2 tbsp each). Arrange in dish.
3. Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
4. Cover with foil and bake at 375°F (190°C) for 20 mins. Uncover; bake 10-15 mins until bubbly and golden.

5. Serve:

• Garnish with parsley and red pepper flakes. Let sit 5 mins before serving.

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Tips for Success:

• Shortcut: Use rotisserie chicken and store-bought Alfredo sauce (2 cups).
• Make ahead: Assemble (unbaked) up to 24 hours ahead; add 5-10 mins to bake time.
• Freezer-friendly: Freeze unbaked. Thaw overnight, then bake as directed (+10 mins).
• Veggie swap: Try spinach or mushrooms instead of broccoli.

This dish is luxuriously creamy, packed with protein, and guaranteed to impress! 🍝🐓 Let me know if you’d like a lighter version.