Here’s a Chicken Broccoli Alfredo Stuffed Shells recipe that’s creamy, comforting, and perfect for family dinner or make-ahead meals. It’s rich without being fussy.
🧀 Chicken Broccoli Alfredo Stuffed Shells
Ingredients
Pasta & Filling
- 20–24 jumbo pasta shells
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1½ cups broccoli florets, finely chopped
(steam or blanch until just tender) - 1½ cups shredded mozzarella
- ½ cup grated Parmesan
- 1 cup ricotta cheese
- Salt & black pepper
Alfredo Sauce
- 3 tbsp butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- ¾ cup freshly grated Parmesan
- ¼ tsp nutmeg (optional but classic)
- Salt & pepper to taste
Instructions
- Cook Shells
- Boil shells in salted water until just al dente.
- Drain and lay on a baking sheet to cool.
- Make Alfredo Sauce
- Melt butter over medium heat.
- Add garlic; cook 30 seconds.
- Stir in cream and simmer 3–4 minutes.
- Whisk in Parmesan until smooth.
- Season with salt, pepper, and nutmeg.
- Remove from heat.
- Make Filling
- In a bowl, mix chicken, broccoli, ricotta, mozzarella, Parmesan, salt, and pepper.
- Add ½ cup Alfredo sauce to keep filling creamy.
- Assemble
- Preheat oven to 375°F (190°C).
- Spread a thin layer of Alfredo sauce in a 9×13 baking dish.
- Stuff shells generously and arrange in dish.
- Pour remaining sauce over shells.
- Sprinkle with extra mozzarella or Parmesan.
- Bake
- Cover with foil and bake 25 minutes.
- Uncover and bake 10–15 minutes until bubbly and lightly golden.
- Rest & Serve
- Let sit 5–10 minutes before serving.
Make It Even Better
- Add crispy bacon bits to the filling
- Swap broccoli for spinach or use both
- Use grilled chicken for extra flavor
- Finish with fresh parsley or basil
Make-Ahead & Freezer Friendly
- Assemble up to 24 hours ahead, refrigerate, then bake
- Freeze unbaked shells up to 2 months
- Bake frozen at 375°F, covered, about 50–55 minutes
If you want, I can turn this into a lighter version, garlic bread–stuffed side, or a skillet version without shells.
