These Chicken & Broccoli Alfredo Stuffed Shells are a fun twist on dinner! Big pasta shells are filled with creamy chicken and tender broccoli, all baked in yummy alfredo sauce. Yum!
Who knew eating your veggies could be this tasty? I love how these stuffed shells make an ordinary meal feel special. Plus, they’re perfect for impressing friends or family—everyone loves them!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are perfect for holding the stuffing, but you can use other pasta shapes like manicotti or even cannelloni. Just make sure whatever you choose is large enough to stuff!
Chicken: Shredded rotisserie chicken is my go-to; it saves time and adds great flavor. If you’re looking for a lighter option or vegetarian version, consider swapping in sautéed mushrooms or beans instead.
Broccoli: Fresh broccoli is best, but frozen works too. Just make sure to thaw and drain it well. For variation, you could use spinach, asparagus, or even cauliflower if you prefer.
Cheeses: I love the combo of ricotta, mozzarella, and Parmesan. If you’re dairy-free, try using nut-based cheese alternatives. Cottage cheese can be a lighter substitute for ricotta, too.
How Do I Stuff the Pasta Shells Without Making a Mess?
Stuffing pasta shells can get a bit tricky, but with a few tips, you can keep it neat. Use a spoon or a piping bag to make it easier. Here’s how:
- Spoon filling into the shell gently, allowing it to pack lightly. Don’t overfill to avoid spills.
- If using a piping bag, snip off a corner and squeeze the filling directly into the shell.
- Place each shell seam side up in the dish, which helps keep the filling inside while baking.
Remember, practice makes perfect, so don’t worry if the first few are a little messy! Enjoy the process.
How to Make Chicken & Broccoli Alfredo Stuffed Shells?
Ingredients You’ll Need:
For The Stuffed Shells:
- 12 large jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets, steamed and chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- ½ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
For The Sauce:
- 2 cups Alfredo sauce (store-bought or homemade)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and another 30-35 minutes for cooking. The whole process will take around 50 minutes from start to finish. You’ll be creating these delicious stuffed shells, baking them to perfection, and then time to plate them up and enjoy!
Step-by-Step Instructions:
1. Prepare the Pasta:
Start by preheating your oven to 350°F (175°C). Cook the jumbo pasta shells according to the package instructions until they are al dente. Once they’re ready, drain them and set them aside to cool a bit.
2. Make the Filling:
In a large mixing bowl, combine the shredded chicken, chopped broccoli, ricotta cheese, 1 cup of mozzarella cheese, and ½ cup of Parmesan cheese. Add in the Italian seasoning and season with a little salt and pepper. Mix everything together until well combined, so the flavors blend nicely.
3. Assemble the Dish:
Spread a thin layer of Alfredo sauce over the bottom of a large baking dish to help prevent sticking. Now it’s time to stuff the pasta shells! Carefully fill each cooked shell with the chicken and broccoli mixture. Place the stuffed shells seam side up in the baking dish, creating a single layer.
4. Add the Sauce and Cheese:
Once all the shells are snugly stuffed and arranged, pour the remaining Alfredo sauce over the top, making sure each shell is well coated. Top it off with some extra mozzarella cheese for that delightful cheesy finish.
5. Bake to Perfection:
Cover the baking dish with aluminum foil to keep your cheesy goodness from browning too quickly. Bake in the preheated oven for 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes. You’ll know it’s ready when the cheese is bubbly and lightly golden.
6. Garnish and Serve:
Once out of the oven, let the dish cool for a few minutes. Then sprinkle with fresh chopped parsley before serving. Enjoy your delicious Chicken & Broccoli Alfredo Stuffed Shells with family and friends!
Can I Use Store-Bought Alfredo Sauce?
Absolutely! Store-bought Alfredo sauce is a great time-saver and tastes delicious. Just choose a brand you like, or try a low-fat option if you’re watching your calories. If making it homemade, you can customize the flavor to your liking.
What if I Don’t Have Ricotta Cheese?
No problem! If you don’t have ricotta cheese, you can substitute it with cottage cheese, cream cheese, or even Greek yogurt for a healthier option. Just blend the substitute until smooth to mimic ricotta’s texture!
Can I Make These Stuffed Shells Ahead of Time?
Yes, you can prepare the stuffed shells a day in advance. Just assemble them up to the baking step, cover the dish tightly with foil, and refrigerate. When ready to bake, you may need to add a few extra minutes to the baking time if baking from cold.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 20 minutes or in the microwave until warmed through. You might want to add a splash of milk or more Alfredo sauce to keep them moist!
