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
Units
Scale
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.