Chicken and Broccoli Alfredo Stuffed Shells
Indulge in the creamy, cheesy goodness of Chicken and Broccoli Alfredo Stuffed Shells, a comforting Italian-inspired dish that’s perfect for weeknight dinners or special occasions. This recipe features tender jumbo pasta shells stuffed with a savory mixture of shredded chicken, steamed broccoli, and three types of cheese—ricotta, mozzarella, and Parmesan—all bound together with a hint of garlic and seasoning. Each stuffed shell is nestled on a bed of velvety Alfredo sauce, topped with more cheese, and baked to golden perfection. Quick to prepare in just 25 minutes and ready to serve a satisfying meal in under an hour, this hearty dish pairs beautifully with a crisp green salad or garlic bread for a complete feast. Garnish with fresh parsley for a pop of color and flavor, and enjoy every creamy bite of this crowd-pleasing recipe! Perfect for fans of pasta bakes, cheesy recipes, and one-dish wonders.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 2 cups Cooked chicken breast (shredded or diced)
- 2 cups Broccoli (chopped into small florets)
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese (shredded, divided)
- 1 cup Parmesan cheese (grated, divided)
- 1 large Egg
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil (for coating the baking dish)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set aside.
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Steam the chopped broccoli florets for 3-4 minutes until tender but still bright green. Let them cool slightly.
In a large mixing bowl, combine the shredded cooked chicken, steamed broccoli, ricotta cheese, 1 1/2 cups of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, the egg, garlic powder, salt, and black pepper. Mix until well combined.
Spread 1 cup of Alfredo sauce evenly across the bottom of the greased baking dish.
Using a spoon, fill each cooked pasta shell with the chicken and broccoli mixture. Place the stuffed shells in the prepared baking dish, open-side up.
Pour the remaining 1 cup of Alfredo sauce evenly over the stuffed shells.
Sprinkle the top with the remaining 1/2 cup of shredded mozzarella cheese and the remaining 1/2 cup of grated Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and golden brown.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
4059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.4 g | 322% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1184 mg | 394% | |
| Sodium | 9818 mg | 427% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 15.6 g | ||
| Protein | 352.1 g | 704% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 5824 mg | 448% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2845 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
