If you’re looking for a hearty, comforting dinner that’s packed with flavor, Chicken Broccoli Alfredo Stuffed Shells are the perfect choice. This dish combines tender chicken, nutritious broccoli, and creamy Alfredo sauce all nestled in giant pasta shells. It’s an easy-to-make, crowd-pleasing meal that’s great for family dinners, special occasions, or meal prep. Here’s everything you need to know to prepare this irresistible dish.
Ingredients You’ll Need:
- Jumbo pasta shells: These large shells are ideal for stuffing with the creamy filling.
- Chicken breast: Cooked and shredded, it adds protein and flavor to the dish.
- Broccoli florets: Lightly steamed, broccoli balances the richness of the Alfredo sauce and adds a healthy element to the dish.
- Alfredo sauce: You can make your own using heavy cream, butter, garlic, and parmesan, or use store-bought for convenience.
- Shredded mozzarella cheese: Adds gooey, melty cheese to each bite.
- Parmesan cheese: A sprinkle on top for extra flavor.
- Garlic, salt, and pepper: Seasonings to elevate the dish.
How to Make Chicken Broccoli Alfredo Stuffed Shells:
1. Prepare the Pasta Shells
Start by boiling the jumbo shells in salted water according to the package directions until al dente. Drain and set aside to cool slightly.
2. Cook the Chicken
While the shells are boiling, cook the chicken breasts. You can grill, pan-fry, or bake them until fully cooked. Shred the chicken once it’s cooled, or chop it into small pieces.
3. Steam the Broccoli
Steam the broccoli florets until just tender. You want the broccoli to still have some bite, as it will cook further in the oven. Once steamed, chop the broccoli into small pieces to make it easier to stuff into the shells.
4. Make the Alfredo Sauce
In a large saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant. Pour in heavy cream and bring to a simmer. Once simmering, stir in grated parmesan cheese and salt, then continue to cook until the sauce thickens. Adjust seasoning with salt and pepper as needed.
5. Assemble the Stuffed Shells
Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce in the bottom of a baking dish. Next, stuff each cooked pasta shell with a mixture of shredded chicken, steamed broccoli, and a little mozzarella cheese. Place each stuffed shell into the prepared baking dish.
6. Top and Bake
Once all shells are stuffed and arranged in the dish, pour the remaining Alfredo sauce over the top. Sprinkle with shredded mozzarella and grated parmesan cheese. Cover the dish with foil and bake for 20-25 minutes, or until bubbly and heated through. Remove the foil and bake for an additional 5-10 minutes to get a golden, cheesy top.
7. Serve and Enjoy!
Once baked, remove from the oven and let it cool for a few minutes. Serve your Chicken Broccoli Alfredo Stuffed Shells with a side of garlic bread or a light salad for a complete meal.
Why You’ll Love This Recipe:
- Comforting and Filling: With rich Alfredo sauce, tender chicken, and creamy mozzarella, this dish will satisfy your cravings.
- Nutritious: The addition of broccoli provides a boost of vitamins and fiber.
- Easy to Make: The recipe involves simple steps that don’t take too long, and it’s a great way to make a large batch to feed a crowd or for meal prepping.
- Customizable: You can easily swap out ingredients, such as using a different vegetable or adding extra cheese for a cheesier version.
Tips for Success:
- Make Ahead: You can prepare this dish ahead of time by assembling the shells and refrigerating the unbaked dish. When you’re ready to eat, just pop it in the oven.
- Use Rotisserie Chicken: For a shortcut, rotisserie chicken works great and adds extra flavor.
- Make It Lighter: Use a lighter version of Alfredo sauce or swap heavy cream with half-and-half to reduce calories while still keeping the creamy texture.
Final Thoughts:
Chicken Broccoli Alfredo Stuffed Shells are the ultimate comfort food, combining tender chicken, creamy sauce, and broccoli in one delicious bite. Perfect for a family dinner or as a dish to impress guests, it’s a recipe you’ll come back to time and again. Whether you’re feeding a crowd or making extra for leftovers, this dish is sure to please everyone at the table. Enjoy this comforting Italian-inspired meal today!
Serving and Storage Tips for Chicken Broccoli Alfredo Stuffed Shells
To make the most out of your Chicken Broccoli Alfredo Stuffed Shells, here are some helpful serving and storage tips:
Serving Tips:
- Garnish: For an extra burst of flavor and color, garnish the dish with freshly chopped parsley or basil. A sprinkle of extra parmesan cheese on top can also enhance the cheesy goodness.
- Side Dishes: Serve the stuffed shells with a light side salad (like a simple mixed greens salad or Caesar salad) to balance the richness of the dish. Garlic bread or crusty rolls are perfect for soaking up the delicious Alfredo sauce.
- Portioning: One serving typically consists of 3-4 stuffed shells per person, depending on the size of the shells. Serve with a side of veggies or a light appetizer to make it a complete meal.
- Wine Pairing: A crisp white wine such as Chardonnay or Sauvignon Blanc pairs wonderfully with the creamy Alfredo sauce. For red wine lovers, a light Pinot Noir can also complement the dish.
Storage Tips:
- Storing Leftovers: Allow any leftover Chicken Broccoli Alfredo Stuffed Shells to cool completely before storing them. Place the leftovers in an airtight container and refrigerate for up to 3-4 days. The pasta and sauce will keep well, and the flavors will continue to develop.
- Freezing: This dish can be frozen for longer storage. After assembling the stuffed shells, but before baking, cover the dish tightly with foil or plastic wrap and freeze for up to 3 months. To bake, remove from the freezer and let it thaw in the refrigerator overnight. Then, bake as directed, adding a few extra minutes if needed to ensure it’s heated through.
- Reheating: To reheat the dish, place it in the oven at 350°F (175°C) for 15-20 minutes, covered with foil, until warmed through. You can also reheat individual servings in the microwave for 1-2 minutes, depending on the portion size.
- Avoid Overbaking: If reheating leftovers in the oven, be sure not to overbake, as the pasta can become too soft. Add a splash of milk or extra Alfredo sauce before reheating to maintain the creamy texture.
Pro Tip:
If you have extra Alfredo sauce or shredded chicken, you can store them separately and use them later for another meal. The sauce can be used for pasta, vegetables, or even as a dip, while the chicken can be added to salads, sandwiches, or wraps.
With these serving and storage tips, you’ll enjoy your Chicken Broccoli Alfredo Stuffed Shells fresh out of the oven or as a convenient meal throughout the week!
1. Can I use a different type of pasta instead of jumbo shells?
Yes! While jumbo shells are perfect for stuffing, you can substitute them with other pasta shapes like manicotti or even lasagna noodles. Just ensure the pasta is large enough to hold the filling. If using lasagna noodles, simply cut them to the appropriate length for easy stuffing.
2. Can I make this dish ahead of time?
Absolutely! You can prepare Chicken Broccoli Alfredo Stuffed Shells in advance. Assemble the dish, but do not bake it. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before baking. When ready to bake, just pop it in the oven as usual, adding a few extra minutes if needed.
3. Can I make Chicken Broccoli Alfredo Stuffed Shells without chicken?
Yes! If you’re looking for a vegetarian option, you can easily omit the chicken and add more broccoli or other vegetables like spinach, mushrooms, or roasted red peppers for added flavor and texture. You can also use ricotta cheese mixed with spinach for a creamy, vegetarian filling.
4. How can I make Chicken Broccoli Alfredo Stuffed Shells lighter?
To make this dish lighter, you can substitute the heavy cream in the Alfredo sauce with a lower-fat option like half-and-half or milk. You can also use a reduced-fat version of mozzarella cheese and decrease the amount of cheese used in the recipe. Additionally, swapping the chicken for a leaner protein like turkey breast can reduce the fat content.
Chicken Broccoli Alfredo Stuffed Shells
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American
Description
These chicken broccoli Alfredo stuffed shells are creamy, cheesy, and packed with flavor. Tender jumbo pasta shells are filled with a delicious mixture of chicken, broccoli, and cheese, then topped with rich Alfredo sauce and baked to perfection. A comforting dish perfect for family dinners or special occasions.
Ingredients
For the stuffed shells:
- 20 jumbo pasta shells
- 2 cups (250 g) cooked chicken, shredded or diced
- 1 1/2 cups (150 g) steamed broccoli, chopped
- 1 cup (100 g) ricotta cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 egg, lightly beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Alfredo sauce:
- 4 tablespoons (60 g) unsalted butter
- 2 cups (480 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
For topping:
- 1/2 cup (50 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
Instructions
- Cook the pasta shells:
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente, according to package instructions. Drain, rinse with cold water, and set aside.
- Make the filling:
- In a large bowl, combine the cooked chicken, steamed broccoli, ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, egg, garlic powder, salt, and black pepper. Mix well.
- Prepare the Alfredo sauce:
- In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the heavy cream and cook until slightly thickened, about 5 minutes.
- Remove from heat and stir in the grated Parmesan cheese until smooth. Season with salt and pepper to taste.
- Assemble the dish:
- Preheat the oven to 375°F (190°C). Spread 1 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Stuff each cooked pasta shell with the chicken and broccoli mixture and arrange them in the baking dish. Pour the remaining Alfredo sauce over the shells.
- Top and bake:
- Sprinkle the stuffed shells with the remaining mozzarella and Parmesan cheese. Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve:
- Let the dish cool for 5 minutes before serving. Garnish with fresh parsley, if desired.
Notes
- Substitute rotisserie chicken for a quick option.
- Add a pinch of red pepper flakes to the Alfredo sauce for a slight kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.