Chicken Broccoli Alfredo Stuffed Shells

🍝 Chicken Broccoli Alfredo Stuffed Shells

⏱️ Prep Time

20 minutes

⏱️ Cook Time

35–40 minutes

🍽️ Servings

4–6 servings

---

🧀 Ingredients

Stuffed Shells

20–24 jumbo pasta shells

2 cups cooked chicken, shredded or diced

1½ cups broccoli florets, finely chopped and lightly steamed

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

½ tsp salt

½ tsp black pepper

½ tsp Italian seasoning

Alfredo Sauce

3 tbsp butter

2 cloves garlic, minced

1½ cups heavy cream

1 cup grated Parmesan cheese

½ tsp salt (or to taste)

¼ tsp black pepper

¼ tsp nutmeg (optional)

---

👩‍🍳 Instructions

1. Cook the pasta shells
   Bring a large pot of salted water to a boil. Cook jumbo shells until al dente according to package instructions. Drain and set aside to cool.
2. Prepare the filling
   In a large bowl, combine shredded chicken, steamed broccoli, ricotta, mozzarella, Parmesan, egg, garlic, salt, pepper, and Italian seasoning. Mix until well combined.
3. Make the Alfredo sauce
   In a saucepan over medium heat, melt the butter. Add garlic and sauté for 30 seconds until fragrant.
   Pour in heavy cream and bring to a gentle simmer.
   Stir in Parmesan cheese, salt, pepper, and nutmeg. Cook until the sauce thickens slightly. Remove from heat.
4. Assemble
   Preheat oven to 375°F (190°C).
   Spread a thin layer of Alfredo sauce on the bottom of a baking dish.
   Fill each pasta shell with the chicken and broccoli mixture and place in the dish.
   Pour remaining Alfredo sauce evenly over the shells.
5. Bake
   Cover with foil and bake for 25 minutes.
   Remove foil and bake an additional 10–15 minutes, until bubbly and lightly golden on top.
6. Serve
   Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

---

🌿 Tips

Use rotisserie chicken to save time.

Add sautéed mushrooms for extra flavor.

Serve with a fresh green salad or garlic bread.