Description
Chicken Broccoli Alfredo Stuffed Shells are a rich, creamy baked pasta dish featuring tender jumbo shells filled with shredded chicken, broccoli, and cheese, all smothered in Alfredo sauce and baked to perfection.
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked, shredded chicken
- 1 ½ cups broccoli florets (steamed or blanched)
- 2 cups Alfredo sauce (homemade or store-bought)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 egg
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook pasta shells al dente according to package instructions. Drain and rinse with cold water.
- In a large bowl, mix chicken, chopped broccoli, ricotta, half of the mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Spread a layer of Alfredo sauce on the bottom of the baking dish.
- Fill each pasta shell with the chicken and broccoli mixture and place them open-side up in the dish.
- Pour remaining Alfredo sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes until bubbly and golden.
- Garnish with chopped parsley and let rest a few minutes before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Frozen broccoli can be used—thaw and pat dry before mixing.
- To freeze, assemble without baking and store tightly covered for up to 2 months.
- Substitute ricotta with cottage cheese or a blend of cream cheese and sour cream if desired.
Nutrition
- Serving Size: 3-4 shells
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
