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Chicken Broccoli Alfredo Stuffed Shells

Cheesy pasta shells stuffed with tender chicken and broccoli, topped with creamy Alfredo sauce—perfect for family dinners.
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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: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 18-20 pieces jumbo pasta shells Cook until al dente.
  • 1 teaspoon salt Plus more to taste.
  • 15-30 oz Alfredo sauce 1-2 jars. Trader Joe’s is recommended.
  • ½ teaspoon coarse black pepper Adjust to taste.
Filling
  • 2 cups cooked, chopped chicken Rotisserie chicken is a good option.
  • 2 cups steamed, chopped broccoli
  • ½ cup grated Parmesan cheese
  • 1 cup grated mozzarella cheese Avoid cheap shredded mozzarella.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Boil the jumbo pasta shells in salted water until al dente. Drain and set aside.
  3. In a large pot, heat the Alfredo sauce and season with black pepper. Stir in the Parmesan and mozzarella cheeses until melted and well combined.
  4. Stir in the cooked chicken and steamed broccoli into the Alfredo sauce, heating the mixture until warm.
Assembly
  1. Spoon the chicken, broccoli, and sauce mixture into each cooked pasta shell.
  2. To serve immediately, place the stuffed shells on a serving dish and top with additional Alfredo sauce if desired.
Baking
  1. To bake, place the stuffed shells in a baking dish over a layer of extra Alfredo sauce. Cover and bake for 15-20 minutes, or until heated through.

Notes

This recipe pairs well with other stuffed chicken dishes. You can freeze the stuffed shells before baking—thaw overnight and bake as directed.