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Chicken & Broccoli Alfredo Stuffed Shells

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These creamy and cheesy Chicken & Broccoli Alfredo Stuffed Shells are the ultimate comfort food! A flavorful combination of seasoned chicken, tender broccoli, and gooey cheese stuffed into large pasta shells, topped with a creamy Alfredo sauce and baked to perfection. It’s a hearty, delicious meal that’s perfect for family dinners, and trust me—it’s so good, you’ll want to guess how many I ate!

Ingredients

Scale

For the Chicken:

  • 2 chicken breasts, diced
  • 1 tbsp olive oil
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp Creole seasoning
  • 1 tsp smoked paprika
  • 1 tbsp Sazon

For the Alfredo Sauce & Filling:

  • 16 oz heavy whipping cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded Parmesan cheese
  • 1 cup mozzarella cheese
  • 1 tbsp minced garlic
  • 1 stick unsalted butter
  • 1/4 block cream cheese
  • 1 tsp salt
  • 1 tbsp Italian seasoning

For the Shells:

  • 1 box jumbo pasta shells
  • 1 cup broccoli florets (cooked and chopped)

Instructions

  • Marinate the Chicken:
    Dice the chicken breasts into small pieces and place them into a mixing bowl. Add olive oil, black pepper, onion powder, garlic powder, creole seasoning, Sazon, and smoked paprika. Refrigerate for at least 30 minutes to allow the flavors to marinate.
  • Cook the Chicken & Broccoli:
    Heat a skillet over medium heat and add some oil and butter. Cook the marinated chicken for about 6-7 minutes, until browned and cooked through, then remove from the skillet. In the same skillet, cook and chop the broccoli until tender.
  • Prepare the Alfredo Sauce:
    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 the mixture thickens. Season with salt, pepper, onion powder, garlic powder, Italian seasoning, and grated Parmesan cheese.
  • Cook the Pasta Shells:
    Bring a large pot of salted water to a boil. Add the jumbo shells and cook until al dente. Save 1/2 cup of the pasta water to add to the sauce. Drain the pasta and set aside.
  • Assemble the Filling:
    In a large mixing bowl, combine the cooked chicken, chopped broccoli, grated Parmesan, shredded Parmesan, mozzarella cheese, and Alfredo sauce. Mix everything together until well combined.
  • Stuff the Shells:
    Preheat your oven to 375°F (190°C). Spread a little Alfredo sauce at the bottom of a baking dish. Stuff each cooked shell with the chicken and broccoli mixture, then place it into the baking dish.
  • Top & Bake:
    Pour the remaining Alfredo sauce over the stuffed shells, then top with mozzarella cheese and a sprinkle of Italian seasoning. Bake at 375°F for 15 minutes, until the cheese is melted and bubbly.
  • Serve & Enjoy:
    Once baked, remove from the oven and let the shells cool for a few minutes. Serve and enjoy this cheesy, creamy dish with a side salad or garlic bread for the perfect meal.

Notes

  • You can use leftover rotisserie chicken for a quicker version of this dish.
  • For an extra creamy texture, add more cream cheese or heavy cream to the Alfredo sauce.
  • You can also substitute the broccoli with spinach or another vegetable of your choice.

Nutrition

Find it online: https://easyfoodflash.com/chicken-broccoli-alfredo-stuffed-shells/