Chicken Broccoli Alfredo Stuffed Shells
Savor the ideal fusion of fresh broccoli, soft chicken, and creamy Alfredo sauce, all of which are cooked to perfection within large pasta shells. Easy to make and ideal for meal prep, special events, or family gatherings, this dish is a cozy, cheesy treat. Each mouthful of these filled shells delivers a delightful blend of protein, vegetables, and creamy richness, all with a rich and savory taste. For a full supper that will have everyone requesting seconds, serve it with a fresh salad or a side of garlic bread.
Ingredients:
20 jumbo pasta shells
2 cups cooked chicken breast, shredded or diced
2 cups fresh broccoli, chopped and steamed
1 ½ cups shredded mozzarella cheese (divided)
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 ½ cups Alfredo sauce (store-bought or homemade)
1 teaspoon Italian seasoning (optional)
1 tablespoon olive oil
Instructions:
Cook the Pasta Shells
Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente.
Drain, rinse with cool water, and set aside.
Prepare the Filling
In a large bowl, mix together the cooked chicken, steamed broccoli, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, garlic powder, salt, and black pepper.
Stir until well combined.
Stuff the Shells
Preheat the oven to 375°F (190°C).
Lightly grease a baking dish with olive oil.
Fill each cooked shell with the chicken and broccoli mixture and arrange them in the baking dish.
Add the Sauce & Cheese
Pour Alfredo sauce evenly over the stuffed shells.
Sprinkle the remaining ½ cup of mozzarella cheese and Italian seasoning on top.
Bake
Cover with foil and bake for 20 minutes.
Remove foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
Serve & Enjoy
Let the shells cool for a few minutes before serving.
Serve warm with extra Parmesan and fresh herbs if desired.
Tips for Perfect Chicken Broccoli Alfredo Stuffed Shells:
Use Fresh Broccoli: For the best texture and flavor, steam fresh broccoli until tender. Avoid overcooking it to retain its vibrant color and crunch.
Cook Shells Al Dente: Don’t overcook the pasta shells. They will continue cooking when baked in the oven, and overcooking can make them fall apart.
Shredded Chicken: Shredded or diced rotisserie chicken works great for this recipe and saves time, but you can also use grilled or baked chicken breasts for a leaner option.
Sauce Options: If you want a lighter version, you can use a lighter Alfredo sauce or even substitute with a homemade creamy cauliflower sauce for a lower-calorie alternative.
Cheese Variations: For a richer flavor, you can add extra Parmesan cheese or try a mix of mozzarella and cheddar. You can also sprinkle some grated mozzarella on top before baking for extra cheese pull!
Freezing: These stuffed shells freeze well. Assemble the shells, but don’t bake them. Instead, wrap the dish tightly with foil and freeze. When ready to eat, bake from frozen at 375°F for 45–50 minutes, covering with foil and then removing it for the last 10 minutes.
Nutritional Information (per serving, based on 6 servings):
Calories: 460–500 kcal
Protein: 32g
Carbohydrates: 50g
Fat: 18g
Saturated Fat: 8g
Fiber: 3g
Sugar: 4g
Sodium: 650mg
Calcium: 25% DV
Vitamin A: 20% DV
Vitamin C: 50% DV
This meal is a delicious balance of protein, healthy fats, and vegetables, though it is on the richer side. To make it a bit lighter, you can reduce the cheese or sauce portions or opt for a lower-fat Alfredo sauce. Enjoy!