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Chicken & Broccoli Alfredo Stuffed Shells

A creamy and comforting dish featuring large pasta shells filled with tender chicken, broccoli, and rich Alfredo sauce, perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces large pasta shells
  • 1 cup cooked chicken, shredded or diced Use rotisserie chicken for convenience if needed.
  • 1 cup fresh broccoli florets, steamed and chopped
  • 1 cup Alfredo sauce Store-bought or homemade.
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • to taste Salt and pepper
  • optional fresh parsley or basil for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
  3. In a mixing bowl, combine the cooked chicken, steamed broccoli, half of the Alfredo sauce, and half of the mozzarella cheese. Season with salt and pepper to taste and stir until mixed well.
  4. Fill each cooked pasta shell with the chicken and broccoli mixture, ensuring they are generously packed.
  5. Spread a thin layer of the remaining Alfredo sauce on the bottom of a baking dish. Place the stuffed shells seam side up.
  6. Top the stuffed shells with the remaining Alfredo sauce, ensuring all pasta is well-coated.
  7. Sprinkle the remaining mozzarella cheese and grated parmesan on top.
  8. Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly.
  9. Once ready, remove from the oven, garnish with fresh parsley or basil if desired, and allow to cool slightly before serving.

Notes

For extra flavor, add garlic when cooking the chicken. Customize the veggies by adding spinach, peas, or bell peppers. Do not overcook the pasta; keep it slightly firm to hold during stuffing and baking. For a crispy top, broil for 2-3 minutes at the end of baking. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2 months.