Description
This Chicken and Broccoli Alfredo Stuffed Shells recipe is a creamy, comforting Italian-American dish featuring jumbo pasta shells filled with shredded chicken, steamed broccoli, and a rich homemade Alfredo sauce, baked until bubbly and golden. Perfect for a family dinner, it combines tender chicken and nutritious broccoli with a luscious cheese sauce for a hearty meal.
Ingredients
Scale
Alfredo Sauce
- 3 tablespoons salted butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 ¼ cups whole milk
- 2/3 cup shredded Parmesan cheese
- 3/4 cup shredded Mozzarella cheese
Stuffed Shells
- 1 box (12 ounces) Jumbo Shells
- 2 cups cooked, shredded chicken (a rotisserie chicken works great for this recipe)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 bag (12 ounces) frozen broccoli florets (steamed then chopped)
- 1 cup shredded Mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Make Alfredo Sauce: Combine the butter, minced garlic, heavy cream, and whole milk in a medium saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent scorching. Once simmering, remove the saucepan from heat and stir in the Parmesan and Mozzarella cheeses until melted and smooth. Season with freshly ground black pepper to taste if desired.
- Cook Pasta Shells: While making the sauce, cook the jumbo pasta shells according to package instructions until just al dente. Drain the shells thoroughly and spread them out on a large cookie sheet lined with parchment paper to cool completely. This prevents sticking and makes them easier to stuff.
- Prepare Filling: In a large mixing bowl, combine the cooked shredded chicken, steamed and chopped broccoli, garlic powder, salt, and pepper. Toss these ingredients together to ensure even seasoning. Pour in 1 cup of the prepared Alfredo sauce and stir well to incorporate the filling with the creamy sauce.
- Stuff the Shells: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking. Using a large spoon, fill each cooled pasta shell generously with the chicken and broccoli mixture. Arrange the stuffed shells side by side in the prepared baking dish.
- Assemble and Bake: Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the top with the additional shredded Mozzarella and Parmesan cheeses. Bake uncovered at 350°F for 25 minutes or until the dish is heated through, bubbly, and the cheese topping is melted and slightly golden.
- Serve: Remove the dish from the oven and let it cool for a few minutes before serving. Enjoy this creamy, cheesy chicken and broccoli stuffed shells as a satisfying main course for your family or guests.
Notes
- For extra flavor, add a pinch of nutmeg to the Alfredo sauce before simmering.
- You can substitute chicken breast cooked and shredded if rotisserie chicken is not available.
- Make sure to not overcook the pasta shells to keep them firm enough to hold the stuffing.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
- Steam broccoli until just tender to avoid soggy filling.
