Chicken and Broccoli Stuffed Shells with Alfredo Sauce Recipe
Delicious Chicken and Broccoli Stuffed Shells baked to perfection in creamy Alfredo sauce, combining tender jumbo pasta shells with savory chicken, steamed broccoli, and a blend of melted cheeses for a comforting and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Ingredients
Pasta
- 18 to 20 jumbo shell pasta
- 1 teaspoon salt, plus more to taste
Filling and Sauce
- 30 ounces Alfredo sauce (two 15-ounce jars)
- ½ teaspoon coarse black pepper
- 2 cups chicken, cooked and chopped
- 2 cups steamed broccoli, chopped
- ½ cup grated parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- Cook pasta shells: Boil a large pot of water, adding 1 teaspoon of salt. Cook 18 to 20 jumbo shells, making extra to account for any that may break during cooking. Drain and set aside carefully.
- Heat Alfredo sauce: In a large saucepan or pot, pour one jar of Alfredo sauce and heat it until it reaches a simmer. Season the sauce with ½ teaspoon of coarse black pepper for added flavor.
- Melt cheeses into sauce: Stir in ½ cup grated parmesan cheese and 1 cup grated mozzarella cheese into the simmering sauce. Continue to heat until the cheeses are completely melted and well combined into a creamy sauce.
- Add chicken and broccoli: Mix 2 cups of cooked, chopped chicken and 2 cups of steamed, chopped broccoli into the cheesy Alfredo sauce. Keep the mixture over low heat, stirring occasionally, until everything is warmed through evenly.
- Stuff the shells: Carefully spoon the chicken, broccoli, and cheese mixture into each cooked pasta shell, filling them generously but gently to avoid breaking the shells.
- Arrange in baking dish: Pour a small amount of the warmed Alfredo sauce into the bottom of a baking dish. Place the stuffed shells in a single layer over the sauce. Drizzle the remaining Alfredo sauce on top of the shells to keep them moist during baking.
- Bake the shells: Cover the baking dish with aluminum foil to retain moisture, and bake in the preheated oven for 25 to 30 minutes. Bake until the shells are heated through and the sauce is bubbly.
Notes
- Use extra pasta shells when cooking to ensure you have enough unbroken shells for stuffing.
- Steaming broccoli helps retain nutrients and the bright color before mixing into the filling.
- You can prepare the filling ahead and refrigerate before assembling and baking.
- For a richer flavor, sprinkle additional parmesan or mozzarella cheese on top before baking.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven.