Description
These cheesy chicken & broccoli stuffed Alfredo shells without ricotta are a creamy, comforting weeknight meal featuring jumbo pasta shells filled with shredded chicken, steamed broccoli, and rich Alfredo sauce, topped with mozzarella and Parmesan and baked to golden perfection.
Ingredients
Instructions
1. Bring a large pot of salted water to a boil and cook shells until just al dente, about 9–10 minutes, then drain and rinse under cool water
2. Steam or microwave broccoli until tender-crisp, then chop finely
3. In a bowl, combine shredded chicken, chopped broccoli, mozzarella, parmesan, and 1 cup of Alfredo sauce until evenly coated
4. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish, then spread a thin layer of Alfredo sauce on the bottom
5. Fill each pasta shell with the chicken and broccoli mixture and arrange them open side up in the baking dish
6. Pour remaining Alfredo sauce over the shells and sprinkle extra mozzarella and parmesan on top
7. Cover loosely with foil and bake for 20 minutes, remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden
8. Let rest 5 minutes before serving
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: main course
- Method: baked
- Cuisine: american
Nutrition
- Serving Size: 2 shells
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
- Cholesterol: 60
Keywords: cheesy chicken, broccoli stuffed shells, alfredo shells, stuffed shells recipe, chicken alfredo, no ricotta, weeknight dinner, comfort food, baked pasta