Chicken Alfredo Stuffed Shells: A Comforting Classic

Chicken Alfredo Stuffed Shells: A Comforting Classic

Indulge in the creamy, cheesy goodness of Chicken Alfredo Stuffed Shells—a dish that combines tender jumbo pasta shells filled with succulent chicken and broccoli, all enveloped in a rich Alfredo sauce.

Print Pin

Course: Main Course

Cuisine: American, Italian

Keyword: Chicken Alfredo Stuffed Shells

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 770kcal

Ingredients

12 oz Jumbo pasta shells
2½ cups cooked chicken, shredded (rotisserie works great)
1½ cups fresh broccoli, steamed and chopped

For the Alfredo Sauce:

3 tbsp unsalted butter
3 cloves garlic, minced
1 cup heavy whipping cream
1¼ cups whole milk
⅔ cup freshly grated Parmesan cheese
¾ cup shredded mozzarella cheese, divided
2 large egg yolks, beaten
Salt and freshly ground black pepper, to taste

Instructions

Cook the Pasta:

Boil the pasta according to package instructions until al dente. Drain and arrange the shells on a large plate or tray to cool, preventing them from sticking together.

Prepare the Alfredo Sauce:

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer.
In a separate bowl, beat the egg yolks. Gradually add a spoonful of the hot milk mixture to the yolks, whisking constantly to temper the eggs. Repeat this process with a few more spoonfuls of the hot mixture. Slowly pour the egg yolk mixture into the saucepan, stirring continuously. Remove from heat.
Stir in the Parmesan and 1/2 cup of the shredded mozzarella cheese until melted and smooth. Season with salt and freshly ground black pepper to taste.

Prepare the Filling:

In a large bowl, combine the shredded chicken, chopped broccoli, and 1/2 cup of the prepared Alfredo sauce. Mix well to combine.

Assemble the Dish:

Spread a thin layer of the remaining Alfredo sauce on the bottom of a 9x13-inch baking dish.
Stuff each pasta shell with a generous scoop of the chicken and broccoli mixture and place them in the prepared baking dish.
Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining 1/4 cup of shredded mozzarella cheese on top.

Bake:

Preheat the oven to 350°F (175°C
Preheat the oven to 350°F (175°C
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Nutrition

Save