Cheesy Chicken & Broccoli Alfredo Stuffed Shells Without Ricotta is the ultimate comfort food makeover your dinner table has been waiting for. Imagine tender chicken, crisp-tender broccoli, and a luscious Alfredo sauce all tucked inside jumbo pasta shells, then baked until bubbly and golden. This Chicken Alfredo Stuffed Shells dish skips ricotta but never skimps on creaminess—the secret lies in creamy Alfredo blended with melty cheeses. In this Stuffed Shells Recipe, you’ll learn how to prepare the dish step-by-step, explore helpful cooking tips, and get answers to common questions so your family can enjoy restaurant-level flavor at home.
A Family Dinner Memory with Chicken Alfredo Stuffed Shells
Every home cook has that one recipe that becomes an instant hit after the first bite, and for my family, it was these Cheesy Chicken & Broccoli Alfredo Stuffed Shells Without Ricotta. One busy Wednesday night, I threw together leftover shredded chicken, steamed broccoli, and a quick Alfredo sauce, folding everything into jumbo pasta shells “just to try something new.” When the bubbling, cheesy pan came out of the oven, the room filled with that irresistible aroma of garlic, cream, and melted mozzarella. My family gathered around the table, forks ready before the dish even cooled.
The magic happened in that first taste—those Chicken Alfredo Stuffed Shells had the comfort of lasagna but felt lighter and creamier, thanks to skipping the ricotta. Instead, smooth cream cheese blended perfectly with the Alfredo sauce, coating every bite in velvet-like richness. The broccoli added a gentle crunch that balanced the cheesiness, while chunks of chicken made each shell satisfying enough to stand alone. That was the night this Stuffed Shells Recipe earned a permanent place in our dinner rotation, especially on chilly evenings when everyone craves something cozy.
Now, every time I make these Cheesy Chicken & Broccoli Alfredo Stuffed Shells Without Ricotta, it brings back that same warmth—family chatter, clinking forks, and the pure joy of comfort food done right. It’s one of those dishes that proves you don’t need fancy ingredients to create something memorable, just the right blend of flavors and love folded under a blanket of golden cheese.
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Cheesy Chicken & Broccoli Alfredo Stuffed Shells Without Ricotta
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This dish features jumbo pasta shells filled with tender chicken, crisp broccoli, and a creamy Alfredo cheese blend without ricotta. Baked until bubbly and golden, it makes a satisfying family meal.
Ingredients
Instructions
1. Cook shells in salted boiling water until al dente, drain, and toss with oil to prevent sticking
2. Sauté chicken in a skillet over medium heat until cooked through and lightly golden, season with salt and pepper
3. Steam broccoli until tender, chop finely, and set aside
4. In a bowl, beat cream cheese with one cup of Alfredo sauce until smooth, then stir in half the mozzarella, Parmesan, garlic, and Italian seasoning
5. Fold cooked chicken and broccoli into the cheese mixture until well combined
6. Butter a 9×13 inch baking dish and spread 1/2 cup Alfredo sauce on the bottom
7. Fill each shell with the chicken mixture and arrange them snugly in the dish
8. Pour remaining Alfredo sauce over the shells and sprinkle with the reserved mozzarella cheese
9. Cover the dish with foil and bake at 375 F (190 C) for 20 minutes, then uncover and bake an additional 10 minutes until the cheese is bubbly and golden
10. Let rest for 5 minutes, garnish with parsley, and serve
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: baking
- Cuisine: italian
Nutrition
- Serving Size: 4 shells
- Calories: 450
- Sugar: 4
- Sodium: 700
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
- Cholesterol: 70
Keywords: cheesy chicken, broccoli alfredo, stuffed shells, chicken alfredo, comfort food, alfredo pasta, baked shells
Why These Chicken Alfredo Jumbo Stuffed Shells Are a Must-Try
What makes these Chicken Alfredo Stuffed Shells truly special is the way they combine creamy indulgence with wholesome ingredients. By skipping ricotta, the Alfredo stays luxuriously smooth without feeling heavy. The sauce perfectly hugs every shell, letting the flavors of juicy chicken, tender broccoli florets, and melted mozzarella shine through. The golden top layer adds a gentle crispness that contrasts beautifully with the creamy center—each bite feels like a little pocket of comfort.
These Cheesy Chicken & Broccoli Alfredo Stuffed Shells Without Ricotta aren’t just another pasta bake. They’re the perfect middle ground between casual weeknight dinner and impressive crowd-pleaser for guests. The preparation is straightforward, but the results feel decadent and restaurant-worthy. Imagine the sound of bubbling cheese as you open the oven door, the fragrant garlic and Parmesan filling the air, and that first creamy, cheesy forkful that melts in your mouth.
Whether you’re serving it for a family meal, potluck, or cozy night in, this Stuffed Shells Recipe brings both flavor and comfort to the table. It’s proof that an easy, home-cooked dish can taste like pure indulgence—no ricotta needed.
Ingredients, Preparation & Tools for Cheesy Chicken and Broccoli Stuffed Shells Without Ricotta
Ingredients You’ll Need for This Stuffed Shells Recipe
To make these irresistible Cheesy Chicken & Broccoli Alfredo Stuffed Shells Without Ricotta, you’ll only need a handful of wholesome ingredients that come together beautifully. Each one plays an important role in achieving that creamy, cheesy balance without relying on ricotta cheese. The list below makes enough to serve about six people, perfect for a family dinner or small gathering.
| Ingredient | Measurement | Purpose / Notes |
|---|---|---|
| Jumbo pasta shells | 20–24 shells | Cook a few extras in case some tear while boiling |
| Cooked chicken (shredded or chopped) | 2 cups | Rotisserie chicken works great for convenience |
| Fresh broccoli florets | 2 cups | Steam or blanch until just tender and finely chop |
| Alfredo sauce | 2 cups | Use homemade or high-quality store-bought |
| Cream cheese (softened) | 6 oz | Replaces ricotta for creaminess and tang |
| Mozzarella cheese (shredded) | 2 cups | Divided – half for filling, half for topping |
| Parmesan cheese (grated) | ½ cup | Adds rich, salty depth |
| Minced garlic | 2 cloves | Fresh garlic enhances the Alfredo flavor |
| Italian seasoning | 1 tsp | Blend of herbs to complement the creamy sauce |
| Salt & pepper | To taste | Adjust after mixing the filling |
| Olive oil or butter | 1 tbsp | For greasing the baking dish |
| Fresh parsley (optional) | For garnish | Adds color and freshness before serving |
Substitutions and Variations:
- Replace chicken with cooked turkey, shrimp, or sautéed mushrooms for a meatless option.
- Substitute broccoli with spinach, asparagus, or peas if you prefer different vegetables.
- Use a blend of Monterey Jack and mozzarella for a slightly different cheese profile.
- For a lighter touch, choose whole-grain jumbo shells and light cream cheese.
Step-by-Step Method for Chicken Alfredo Stuffed Shells
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook jumbo shells just to al dente—about 1–2 minutes less than the package directs. Drain and lay the shells out to cool with a drizzle of olive oil.
- Cook the Chicken and Broccoli: In a skillet, sauté chicken until golden and cooked through. Steam or blanch broccoli until tender, then chop finely.
- Mix the Creamy Alfredo Filling: In a mixing bowl, blend softened cream cheese, half the mozzarella, Parmesan, garlic, and Italian seasoning. Stir in one cup of Alfredo sauce, then fold in chicken and broccoli until smooth and creamy.
- Assemble the Stuffed Shells: Grease a 9×13-inch baking dish and spread ½ cup of Alfredo sauce on the bottom. Fill each shell with the chicken-broccoli mix, arranging them snugly in the dish.
- Top and Bake: Pour remaining Alfredo sauce over the shells, sprinkle with the rest of the mozzarella, and cover with foil. Bake at 375°F (190°C) for 20 minutes, then uncover for another 10 minutes until golden and bubbly.
- Let It Rest and Serve: Rest 5 minutes before serving and garnish with parsley and extra Parmesan.
Tools You’ll Need:
- Large pot
- Skillet or sauté pan
- Mixing bowls
- Spoon or piping bag
- 9×13-inch baking dish
- Aluminum foil
When you pull the dish from the oven, the cheesy aroma instantly signals comfort food perfection. Each bite of these Chicken Alfredo Stuffed Shells delivers tender pasta, creamy sauce, savory chicken, and vibrant broccoli—all without ricotta. This Stuffed Shells Recipe transforms everyday ingredients into a family-favorite meal worth savoring.
Tips, Serving Ideas & Storage for Chicken Alfredo Jumbo Stuffed Shells
Recipe Tips for the Best Chicken and Broccoli Alfredo Shells
- Prevent Shells from Tearing: Cook to al dente, rinse, and arrange on parchment before filling.
- Get the Creamiest Texture: Blend cream cheese into warm Alfredo before mixing with chicken and broccoli. Add milk if the filling is too thick.
- Ensure Even Cheese Melt: Bake covered first, then uncover to brown. Let rest before serving.
- Adjust Sauce Consistency: For thinner sauce, stir in warm milk; for thicker, increase cheese next time.
- Make-Ahead: Assemble and refrigerate up to 24 hours before baking, adding 10 minutes to covered bake time.
- Freeze and Reheat: Freeze unbaked for up to three months, thaw overnight, and bake as directed. Reheat leftovers in the oven at 350°F or microwave as needed.
Creative Serving Ideas for Cheesy Chicken & Broccoli Alfredo Stuffed Shells
- Side Pairings: Garlic bread, Caesar salad, or roasted vegetables accent the creamy Alfredo flavor.
- Plating Ideas: Serve in shallow bowls, drizzle with extra Alfredo, and garnish with parsley or Parmesan.
- Beverage Pairings: Try Pinot Grigio, Chardonnay, or sparkling water with lemon to balance richness.
- Leftovers: Chop leftovers into a creamy casserole for a quick lunch.
- Potlucks: Use a decorative casserole dish or disposable tray for easy reheating and transport.
These ideas keep your Cheesy Chicken & Broccoli Alfredo Stuffed Shells Without Ricotta exciting every time you serve them—versatile enough for family dinners or impressive gatherings.
Frequently Asked Questions
Can I use store-bought Alfredo sauce?
Yes! Opt for a high-quality, thick, and creamy one made with real cream and Parmesan. You can always enhance it with fresh garlic or extra cheese.
What’s a good substitute for broccoli?
Spinach, asparagus, or peas blend beautifully with the Alfredo base. Mushrooms or kale provide a deeper flavor twist on this Stuffed Shells Recipe.
Can I make this ahead or freeze it?
Absolutely. Assemble one day ahead and refrigerate, or freeze unbaked for up to three months. Thaw overnight and bake as directed for convenience.
How long should I bake the stuffed shells?
Bake covered for 20 minutes at 375°F (190°C), then uncover for 10 minutes until golden. Let rest 5 minutes before serving.
What can I use instead of cream cheese?
Mascarpone or blended cottage cheese with sour cream are great swaps that maintain the rich, creamy Alfredo consistency.
Conclusion
Cheesy Chicken & Broccoli Alfredo Stuffed Shells Without Ricotta proves that comfort food can be both elegant and effortless. Stuffed with tender chicken, fresh broccoli, and silky Alfredo sauce, each shell offers creamy indulgence—ricotta-free. From easy weeknight meals to special gatherings, this Chicken Alfredo Stuffed Shells recipe delights every time with its golden topping and family-friendly charm.
Whether made as-is or customized with your favorite additions, this Stuffed Shells Recipe delivers that restaurant-quality flavor you love, right from your home kitchen. Warm, cheesy, and unforgettable—this dish is destined to become your new comfort classic.
