Here’s a delicious and creamy Chicken Broccoli Alfredo Stuffed Shells recipe—perfect for a comforting dinner:
Ingredients (serves 4–6)
- 12–15 jumbo pasta shells
- 2 cups cooked chicken, shredded or diced
- 1 1/2 cups broccoli florets, lightly steamed
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 1 cup Alfredo sauce (store-bought or homemade)
- Salt and pepper to taste
- 1 tsp garlic powder (optional)
Method
1. Preheat Oven
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
2. Cook Pasta Shells
- Boil shells according to package instructions until al dente.
- Drain and set aside.
3. Prepare Filling
- In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, chicken, broccoli, garlic powder, salt, and pepper until well combined.
4. Stuff Shells
- Spoon filling into each cooked shell.
- Place stuffed shells in the prepared baking dish.
5. Add Sauce and Cheese
- Pour Alfredo sauce evenly over the shells.
- Sprinkle additional mozzarella on top.
6. Bake
- Cover with foil and bake 25 minutes.
- Remove foil and bake an additional 10 minutes until cheese is bubbly and lightly golden.
7. Serve
- Let rest 5 minutes before serving.
- Garnish with fresh parsley or extra Parmesan if desired.
Tips
- For extra flavor, add sautéed garlic or onions to the filling.
- Use rotisserie chicken for a quicker version.
- Substitute light Alfredo sauce or Greek yogurt for a lower-calorie option.
If you want, I can also give a one-pan skillet version of this dish that’s faster and just as creamy—no boiling shells separately. Do you want me to share that?
