Chicken Broccoli Alfredo Stuffed Shells are a rich, creamy, and comforting dish perfect for family dinners or special occasions. Tender pasta shells are filled with a delicious mixture of shredded chicken, steamed broccoli, and creamy Alfredo sauce, then baked to bubbly perfection. This hearty dish brings together all the best flavors of chicken Alfredo, with the added texture of stuffed pasta shells.
Ingredients:
For the Stuffed Shells:
- 20-24 jumbo pasta shells
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 2 cups broccoli florets, steamed and chopped
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper, to taste
Topping:
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions, until al dente. Drain and set aside to cool.
- Make the filling: In a large mixing bowl, combine the shredded chicken, steamed broccoli, ricotta cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Prepare the Alfredo sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Gradually whisk in the Parmesan cheese and continue to cook for 3-4 minutes, until the sauce thickens slightly. Add salt, pepper, and a pinch of nutmeg (if using). Remove from heat.
- Assemble the stuffed shells: Spread about 1/2 cup of the Alfredo sauce on the bottom of the prepared baking dish. Stuff each cooked pasta shell with a generous spoonful of the chicken and broccoli filling and place them in the baking dish in a single layer.
- Pour the sauce: Once all the shells are stuffed and arranged in the baking dish, pour the remaining Alfredo sauce evenly over the top of the shells.
- Add the cheese topping: Sprinkle the shredded mozzarella cheese evenly over the stuffed shells.
- Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly, and the top is lightly golden.
- Garnish and serve: Remove from the oven and let the dish cool for a few minutes before serving. Garnish with fresh parsley for a pop of color.
These Chicken Broccoli Alfredo Stuffed Shells are creamy, cheesy, and packed with flavor, making them a delicious and comforting meal that everyone will love!
