There’s something about stuffed pasta shells that just feels like a warm hug on a plate. When I was growing up, my mom would often make pans of cheesy stuffed shells for family dinner or to take to a potluck. Either way, they always meant one thing: comfort.
This stuffed shells recipe with tender chicken, crisp broccoli, and creamy Alfredo sauce is my family’s favorite twist on the classic. It’s rich and satisfying, but still easy enough for a busy weeknight. Bonus: it makes fantastic leftovers for lunch the next day (if there are any left!).
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Broccoli and Chicken Alfredo Stuffed Shells
Whether you’re feeding a crowd or just want something cozy after a long day, this recipe is one you’ll want to keep in your regular rotation. These easy chicken Alfredo stuffed shells are perfect for make-ahead meals!
It’s hearty and satisfying so you don’t need much in the way of side dishes. Try some with warm crusty bread and a nice tossed salad and you’re all set.
Try this easy two ingredient slow cooker bread with it!
Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4
Ingredients:
- 2 c. broccoli florets, fresh or frozen
- 8 oz. jumbo shells
- 2 T. butter
- 2 garlic cloves, minced
- 1 c. whole milk
- 1/2 c. heavy cream
- 1/2 c. parmesan cheese, freshly grated
- 2 c. mozzarella cheese, freshly grated, divided
- 1-1/2 c. cooked, shredded chicken – rotisserie chicken works really well here!
- 1/2 t. garlic powder
- 1/2 c. fresh parsley, chopped
- Sea salt and black pepper to taste
Directions for these easy chicken Alfredo stuffed shells:
- Preheat oven to 350°F. Lightly grease a casserole dish with olive oil. Set aside.
- Bring a large pot of salted water to a rolling boil over medium heat.
- Add broccoli florets and cook 2 minutes. Scoop broccoli out of water with a spider skimmer or slotted spoon into a colander. Rinse with cool water to stop cooking.
- Add pasta shells to boiling water and cook according to package directions just until al dente. Reserve 1/2 cup of pasta water and set aside.
- Drain cooked shells and run under cool water to prevent overcooking.
- In the meantime, melt butter in a medium saucepan over medium heat. Add minced garlic, whole milk, and heavy cream. Bring to a simmer.
- Remove from heat and stir in parmesan and 1 cup of mozzarella cheese. Whisk until the cheese is all melted and the sauce is smooth. Season with salt and pepper to taste.
- Rough chop broccoli and add to a medium mixing bowl.
- Add shredded chicken, garlic powder, parsley, and the alfredo sauce. If mixture seems too thick, add a bit of pasta water to thin out (2 Tablespoons should do it).
- Toss together with a large spoon. Season with salt and pepper, to taste.
- Fill each pasta shell with a tablespoon of the chicken alfredo mixture and arrange them in the prepared baking dish. Spread any leftover stuffing mixture on top of the shells and cover with the remaining mozzarella cheese.
- Bake pasta shells uncovered until golden-brown and bubbly, 20-25 minutes. Let cool 5 minutes, then serve and enjoy!
FAQs
Can I make these stuffed shells ahead of time?
Yes! Assemble the shells and cover tightly. Store in the fridge for up to 24 hours or freeze for up to 3 months. Bake straight from the fridge (add a few extra minutes) or thaw overnight before baking.
Can I use frozen broccoli?
Absolutely. Just thaw and drain it well before adding it to the filling to avoid excess water.
What’s the best substitute for heavy cream?
You can use more whole milk, though the sauce won’t be quite as rich. Adding a tablespoon of cream cheese can help mimic the creaminess.
Can I use store-bought Alfredo sauce?
You can — but I promise the homemade version in this recipe is super simple and much more flavorful.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a covered dish in the oven at 325°F until warmed through.
Can I make these stuffed shells with rotisserie chicken?
You sure can! I do that all the time. Or purchase the shredded chicken from the store or grab some boneless skinless chicken breasts. Poach and shred them. You can also make use of leftover chicken. I often roast two chickens, using one for dinner and cutting up the other one to use in recipes like this.
This chicken and broccoli casserole is a twist on the classic stuffed shells. I hope this recipe brings your family as much comfort and joy as it does mine. It’s the kind of dish that feels like a little celebration, even on an ordinary weeknight.
If you try it, I’d love to hear how it turns out — leave a comment below or tag me on Instagram @cyngagen. And don’t forget to save it for later so you can come back to it whenever you need an easy, satisfying meal.
Looking for more delicious comfort food ideas or family-friendly pasta recipes? Try one of these:
- Slow Cooker Lemon Chicken Orzo Soup
- Neapolitan Layered Pasta Bake
- Mom’s Chicken and Rice Casserole
- Loaded Chicken Casserole
- Pierogi Lasagna Style Casserole
- One Pan Zesty Pork Chops and Rice
Broccoli and Chicken Alfredo Stuffed Shells
Creamy, cheesy, and packed with flavor, these Broccoli and Chicken Alfredo Stuffed Shells are a comforting, family-friendly dinner that’s easy to make ahead and always a crowd-pleaser.
Ingredients
- 2 c. broccoli florets fresh or frozen
- 8 oz. jumbo shells
- 2 T. butter
- 2 garlic cloves minced
- 1 c. whole milk
- 1/2 c. heavy cream
- 1/2 c. parmesan cheese freshly grated
- 2 c. mozzarella cheese freshly grated, divided
- 1-1/2 c. cooked shredded chicken
- 1/2 t. garlic powder
- 1/2 c. fresh parsley chopped
- Sea salt and black pepper to taste
Instructions
-
Preheat oven to 350°F. Lightly grease a casserole dish with olive oil. Set aside.
-
Bring a large pot of salted water to a rolling boil over medium heat.
-
Add broccoli florets and cook 2 minutes. Scoop broccoli out of water with a spider skimmer or slotted spoon into a colander. Rinse with cool water to stop cooking.
-
Add pasta shells to boiling water and cook according to package directions just until al dente. Reserve 1/2 cup of pasta water and set aside.
-
Drain cooked shells and run under cool water to prevent overcooking.
-
In the meantime, melt butter in a medium saucepan over medium heat. Add minced garlic, whole milk, and heavy cream. Bring to a simmer.
-
Remove from heat and stir in parmesan and 1 cup of mozzarella cheese. Whisk until the cheese is all melted and the sauce is smooth. Season with salt and pepper to taste.
-
Rough chop broccoli and add to a medium mixing bowl.
-
Add shredded chicken, garlic powder, parsley, and the alfredo sauce. If mixture seems too thick, add a bit of pasta water to thin out (2 Tablespoons should do it).
-
Toss together with a large spoon. Season with salt and pepper, to taste.
-
Fill each pasta shell with a tablespoon of the chicken alfredo mixture and arrange them in the prepared baking dish. Spread any leftover stuffing mixture on top of the shells and cover with the remaining mozzarella cheese.
-
Bake pasta shells uncovered until golden-brown and bubbly, 20-25 minutes. Let cool 5 minutes, then serve and enjoy!
Love saving cozy, comforting meals the whole family will devour? Be sure to pin this Chicken Alfredo Stuffed Shells recipe to your easy weeknight dinner board!
More Yummy Rotisserie Chicken Recipes
- Asian Chicken Salad from That Recipe
- Smothered Skillet Chicken Burritos from A Kitchen Hoor’s Adventures
- Spicy Peanut Noodles from Art of Natural Living
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