Served straight from the oven with bubbling cheese and creamy Alfredo sauce,
these chicken and broccoli stuffed shells are comfort food at its best.
Rich, cozy, and packed with flavor, this pasta bake instantly makes the kitchen feel warm and inviting.
On busy evenings, I often find myself craving something simple but satisfying, and this chicken and broccoli Alfredo stuffed shells recipe always delivers.
There’s something especially comforting about filling tender pasta shells with a creamy mixture of chicken, broccoli, and cheese.
As it bakes, the Alfredo sauce turns silky and the cheese melts into a golden, bubbly layer that smells absolutely irresistible.
Juicy shredded chicken and tender broccoli make every bite hearty, creamy, and satisfying.
Your family will love this cozy pasta dinner, and you’ll love how easy it is to put together.
It’s the kind of comforting meal that disappears quickly from the table.
For the Alfredo Sauce
- Salted Butter – forms the rich base of the Alfredo sauce and helps sauté the garlic for deeper flavor.
- Garlic – adds a warm, savory aroma that gives the sauce its classic Alfredo taste.
- Heavy Cream – creates the smooth, velvety texture that makes the sauce creamy and luxurious.
- Whole Milk – lightens the sauce slightly while still keeping it rich and smooth.
- Parmesan Cheese – melts into the sauce and adds a salty, nutty depth of flavor.
- Mozzarella Cheese – gives the sauce extra creaminess and a subtle stretch when melted.
For the Stuffed Shells
- Jumbo Pasta Shells – the perfect pasta shape for holding the creamy chicken and broccoli filling.
- Cooked Shredded Chicken – the hearty protein in the dish; rotisserie chicken works great for convenience.
- Garlic Powder – adds a mild garlic flavor that blends well with the Alfredo sauce.
- Salt and Pepper – simple seasonings that enhance all the flavors in the filling.
- Broccoli Florets – adds color, texture, and a fresh flavor that balances the richness of the sauce.
- Mozzarella Cheese – sprinkled on top for a gooey, melty finish when baked.
- Parmesan Cheese – adds extra flavor and helps create a lightly golden cheesy topping.
Creamy Chicken and Broccoli Alfredo Stuffed Shells
A warm, creamy pasta dish filled with shredded chicken, tender broccoli, and rich Alfredo sauce, all tucked inside jumbo pasta shells and baked until perfectly bubbly. This comforting meal is great for feeding a family and works well for both weeknight dinners and casual gatherings.
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Servings: 6
Notes
Ingredients
Alfredo Sauce- 3 tablespoons salted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 ¼ cups whole milk
- 2/3 cup shredded Parmesan cheese
- 3/4 cup shredded Mozzarella cheese
- 1 box (12 ounces) Jumbo Shells
- 2 cups cooked, shredded chicken (a rotisserie chicken works great for this recipe)
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1 bag (12 ounces) frozen broccoli florets, steamed then chopped
- 1 cup shredded Mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
Alfredo Sauce- Place the butter, minced garlic, heavy cream, and milk into a saucepan over medium heat.
- Heat the mixture until it begins to gently simmer.
- Remove the pan from the heat and stir in the Parmesan and Mozzarella cheese until melted and smooth.
- If desired, add a little pepper for seasoning.
- Cook the pasta shells following the directions on the package, stopping when they reach an al dente texture.
- Drain the pasta and spread the shells on a parchment-lined cookie sheet. Allow them to cool completely.
- In a large mixing bowl, combine the shredded chicken, garlic powder, salt, pepper, and chopped broccoli. Toss everything together.
- Add 1 cup of the prepared Alfredo sauce to the bowl and mix until the filling is evenly coated.
- Grease a 9×13-inch baking dish.
- Spoon a generous portion of the chicken and broccoli mixture into each shell and arrange them in the baking dish side by side.
- Pour the remaining Alfredo sauce evenly over the stuffed shells.
- Sprinkle the Mozzarella and Parmesan cheese over the top.
- Bake uncovered at 350°F for 25 minutes, or until the dish is heated through and the cheese is melted and bubbly.
- Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great shortcut here. Just shred about 2 cups and mix it into the filling. It saves time and adds plenty of flavor, making this recipe even easier for busy weeknights. - How do I stop the pasta shells from sticking together?
Cook the shells just until al dente so they stay firm. After draining, spread them out on a baking sheet to cool. This keeps them from sticking together and makes them much easier to fill. - Can I make these stuffed shells ahead of time?
Yes, and it works really well! Assemble the shells in the baking dish, cover, and refrigerate for up to a day before baking. When you’re ready, just pop it in the oven and bake until hot and bubbly. - What if I can’t find jumbo pasta shells?
No problem. You can use manicotti tubes instead, or simply turn the recipe into a pasta bake by mixing the filling with cooked pasta. Same flavors, just a different shape! - Can I freeze chicken and broccoli stuffed shells?
You sure can. Assemble the dish but don’t bake it yet. Cover tightly and freeze for up to 2 months. When ready to cook, thaw overnight in the fridge and bake until heated through.
