Chicken & Broccoli Alfredo Stuffed Shells

Introduction

Cooking is always an adventure, and this dish didn’t disappoint! The combination of tender chicken, vibrant broccoli, creamy Alfredo sauce, and gooey cheese stuffed into jumbo pasta shells was a hit at my dinner table. My family couldn’t get enough—honestly, I lost count of how many I ate myself! These stuffed shells are rich, flavorful, and the perfect way to indulge in comfort food while sneaking in some veggies.

Why You’ll Love Chicken & Broccoli Alfredo Stuffed Shells

• Rich and creamy: This dish is loaded with a decadent Alfredo sauce made from scratch
• Family-friendly: The cheesy, savory flavors are a crowd-pleaser for kids and adults alike
• Make-ahead option: You can prepare it in advance and bake it when ready
• Great for leftovers: This recipe tastes just as delicious the next day
• Versatile: Swap out ingredients to suit your taste or dietary preferences

Ingredients
For the Chicken:
2 chicken breasts, diced
Olive oil (for marinating and cooking)
1 tbsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp Creole seasoning
1 tbsp Sazon
1 tsp smoked paprika

For the Pasta:
1 box jumbo shells
Salt (for boiling water)

For the Alfredo Sauce:
16 oz heavy whipping cream
1 stick unsalted butter
1/4 block cream cheese
1 tbsp minced garlic
1/4 cup grated Parmesan cheese
1/2 cup shredded Parmesan cheese
1 tsp salt
1 tbsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tsp Italian seasoning
Reserved pasta water (1/2 cup)

For the Filling:
Cooked chicken (prepared above)
Broccoli florets, cooked and chopped
1/4 cup grated Parmesan cheese
1/2 cup shredded Parmesan cheese
1 cup mozzarella cheese

For Assembly:
Extra Alfredo sauce
Mozzarella cheese for topping
Italian seasoning

Instructions
Dice chicken breasts into small pieces and place in a mixing bowl. Add olive oil, black pepper, onion powder, garlic powder, Creole seasoning, Sazon, and smoked paprika. Mix well, then refrigerate for at least 30 minutes. Heat a skillet with a little olive oil and butter. Cook the marinated chicken for 6-7 minutes or until done. Set aside. Steam or boil the broccoli florets until tender, then chop into small pieces. In the same skillet, add more butter and minced garlic. Cook for about 1 minute until fragrant. Add heavy cream and cream cheese, stirring until thickened. Season with salt, pepper, onion powder, garlic powder, Italian seasoning, and grated Parmesan cheese. Add reserved pasta water to adjust the consistency if needed.

Bring a pot of salted water to a boil and cook jumbo shells until al dente. Drain and set aside. Reserve 1/2 cup of pasta water. In a large mixing bowl, combine the cooked chicken, broccoli, grated Parmesan, shredded Parmesan, mozzarella, and a portion of the Alfredo sauce. Mix until evenly combined. Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Stuff each shell with the chicken and broccoli mixture and place them in the dish. Top with extra Alfredo sauce, mozzarella cheese, and a sprinkle of Italian seasoning. Preheat the oven to 375°F (190°C). Bake for 15 minutes or until the cheese is melted and bubbly. Plate the stuffed shells, garnish with additional Parmesan or Italian seasoning, and enjoy.

Nutrition Facts
Servings: 6
Calories per serving: Approximately 450 kcal

Preparation Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

How to Serve
Serve with a crisp Caesar salad for a refreshing contrast
Pair with garlic bread or breadsticks to soak up the creamy Alfredo sauce
Garnish with freshly chopped parsley for a touch of color and flavor
Add a sprinkle of red pepper flakes for a spicy kick
Enjoy with a glass of chilled white wine or sparkling water

Additional Tips
Use rotisserie chicken for convenience if you’re short on time
Make it vegetarian by substituting chicken with sautéed mushrooms or additional veggies like zucchini
Double the recipe and freeze half for an easy meal on a busy day
Don’t overstuff the shells to prevent them from tearing
Use freshly grated cheese for the best texture and flavor in the Alfredo sauce

FAQ Section

Can I make this dish ahead of time?
Yes! Assemble the dish and store it in the refrigerator for up to 24 hours. Bake when ready to serve.

Can I freeze these stuffed shells?
Absolutely. Assemble the shells, cover tightly, and freeze. Bake straight from frozen, adding an additional 10-15 minutes to the cooking time.

What’s the best way to reheat leftovers?
Cover with foil and bake at 350°F (175°C) for 15-20 minutes, or microwave individual portions.

Can I use store-bought Alfredo sauce?
Yes, but homemade Alfredo sauce provides a fresher and creamier taste.

Can I use other types of cheese?
Feel free to experiment with different cheeses like cheddar, Gruyère, or Asiago.

How can I make this dish gluten-free?
Use gluten-free jumbo shells and check the seasoning labels for gluten content.

What can I substitute for heavy cream?
Half-and-half or a mixture of milk and cream cheese can work as substitutes.

Can I skip the broccoli?
Yes, but it adds a nice texture and balances the richness of the dish.

How do I prevent the shells from sticking together?
Toss them with a bit of olive oil after draining to keep them from sticking.

What side dishes go well with this recipe?
A side of roasted vegetables, a fresh green salad, or even a light soup pairs well.

Enjoy creating this indulgent, crowd-pleasing dish. It’s sure to become a favorite in your recipe rotation.

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