Get ready for a weeknight dinner hero that delivers on flavor and comfort: Creamy Chicken Alfredo Stuffed Shells with Broccoli! This dish takes the beloved combination of tender chicken, fresh broccoli, and a rich Alfredo sauce and tucks it all neatly into jumbo pasta shells, creating a satisfying meal that’s easy to love.

It’s a fantastic way to bring smiles to the dinner table without spending hours in the kitchen. Simple to assemble and bursting with creamy goodness, these stuffed shells are destined to become a regular in your family’s meal rotation.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for busy families and anyone looking for a comforting, hearty meal without the fuss. It works because it combines familiar, well-loved flavors – creamy Alfredo, savory chicken, and fresh, vibrant broccoli – into a fun, interactive format with the jumbo pasta shells. Kids often enjoy the novelty of “stuffed” food, and the mild flavors are generally very appealing. It’s perfect for a weeknight dinner when you need something substantial but don’t have a lot of time, or for a casual weekend meal. You can easily prepare components ahead of time, making assembly even quicker on a busy evening. It’s also a fantastic dish to bring to a potluck or to serve when entertaining a small group, as it looks impressive but is surprisingly simple to put together.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start cooking is a great way to ensure a smooth and stress-free experience. This recipe uses readily available items you can find at any grocery store, making your shopping trip simple.

INGREDIENTS:

12 ounces jumbo pasta shells
2 cups cooked chicken, shredded or diced
1 cup fresh broccoli florets, finely chopped
15 ounces ricotta cheese
1/2 cup grated Parmesan cheese, plus more for topping
1 large egg
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 (15-ounce) jar Alfredo sauce
1/2 cup shredded mozzarella cheese

For the cooked chicken, you can use leftover rotisserie chicken, boil and shred chicken breasts, or even use canned chicken for ultimate convenience. If fresh broccoli isn’t available, frozen broccoli florets work just as well; just make sure to thaw and drain them thoroughly before chopping. When choosing Alfredo sauce, pick your favorite brand – a good quality sauce will make a big difference in the final flavor. Feel free to adjust the amount of Parmesan cheese to your liking; some people prefer a cheesier filling.

Time Needed From Start To Finish

This recipe is designed for efficiency, delivering a delicious meal without demanding too much of your time.

Prep time: 20 minutes
Cook time: 25-30 minutes
Total time: 45-50 minutes

The prep time includes cooking the pasta shells, chopping the broccoli, and mixing the filling. The cook time is primarily for baking the stuffed shells until they are hot, bubbly, and the cheese is melted. This makes it a perfect candidate for a weeknight meal when you want something homemade but don’t have hours to spare.

How To Make It Step By Step With Visual Cues

Following these clear steps will guide you to perfectly creamy and delicious chicken Alfredo stuffed shells every time.

Prepare the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. You want them tender but still firm enough to handle without tearing. Drain the shells and rinse them with cold water to prevent sticking. Lay them out on a baking sheet or clean surface to cool slightly while you prepare the filling.
Preheat Oven and Prepare Baking Dish: While the shells are cooling, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pour about half of the jarred Alfredo sauce into the bottom of the prepared baking dish, spreading it evenly. This will create a flavorful base and prevent the shells from sticking.
Create the Creamy Filling: In a large mixing bowl, combine the cooked shredded or diced chicken, finely chopped fresh broccoli florets, ricotta cheese, 1/2 cup grated Parmesan cheese, the large egg, garlic powder, and black pepper. Mix everything thoroughly until all ingredients are well combined and the mixture is uniform.
Stuff the Pasta Shells: Carefully pick up each cooked pasta shell and gently open it. Using a spoon or a small cookie scoop, fill each shell generously with the chicken and broccoli-ricotta mixture. Don’t overstuff them, but make sure they are nicely filled.
Arrange and Sauce the Shells: Arrange the stuffed shells in a single layer in the prepared baking dish over the Alfredo sauce base. Once all shells are placed, pour the remaining Alfredo sauce evenly over the top of the stuffed shells, ensuring they are well coated.
Add the Final Layer of Cheese: Sprinkle the 1/2 cup shredded mozzarella cheese over the sauced shells. You can also add a little extra grated Parmesan cheese at this point if desired for an extra cheesy crust.
Bake Until Bubbly and Golden: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the sauce is hot and bubbly, and the mozzarella cheese on top is melted and lightly golden brown. If you like a crispier top, you can briefly broil for 1-2 minutes at the very end, watching carefully to prevent burning.
Rest and Serve: Remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set slightly and prevents burns from the hot sauce. Serve hot, garnished with fresh parsley if desired.

Easy Variations And Serving Ideas That Fit Real Life

This recipe is wonderfully adaptable, making it easy to tweak for different tastes or occasions.

Make it Meatless: Skip the chicken entirely for a delicious vegetarian option. You could add sautéed mushrooms, spinach (make sure to squeeze out excess water), or even finely diced bell peppers to the ricotta mixture for added texture and flavor.
Spice it Up: For a little kick, add a pinch of red pepper flakes to the ricotta filling or sprinkle some over the top before baking.
Cheesy Variations: Experiment with different cheeses! A blend of Parmesan, Asiago, and Fontina would be fantastic in the filling or sprinkled on top. Provolone or a sharp cheddar could also add an interesting twist.
Kid-Friendly Swaps: If your kids aren’t keen on broccoli, you can finely chop it so it blends in more, or substitute it with finely diced cooked carrots or peas. You can also serve the broccoli on the side.
Serving Suggestions: These stuffed shells are a complete meal on their own, but they pair wonderfully with a simple side salad with a light vinaigrette dressing to cut through the richness. Garlic bread or crusty Italian bread is also a must for soaking up all that delicious Alfredo sauce. For a more elaborate meal, consider serving alongside steamed green beans or asparagus.
Party or Buffet Serving: This dish is excellent for potlucks because it holds well. You can bake it ahead and keep it warm in a slow cooker on a “warm” setting, or reheat it gently. It’s easy to portion and serve, making it a crowd-pleaser.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Knowing what to watch out for can ensure your stuffed shells turn out perfectly every time.

Overcooking the Pasta Shells: If the shells are too soft, they will tear easily when you try to stuff them, making the process frustrating. Cook them just until al dente, where they are tender but still have a slight bite and hold their shape. Rinsing with cold water immediately after draining also helps stop the cooking process.
Dry Filling: Ensure your chicken isn’t overly dry, especially if using leftover chicken. The ricotta and egg help bind and moisten the filling, but if your chicken is very dry, you might add a tablespoon or two of milk or a little extra Alfredo sauce to the filling mixture.
Not Enough Sauce: Alfredo sauce can thicken as it bakes. Using half on the bottom and half on top ensures every shell is coated and keeps the dish moist. If your sauce seems very thick, you can thin it slightly with a splash of milk or chicken broth before pouring it over the shells.
Uneven Baking: Make sure your baking dish is the right size (9×13-inch is ideal) so the shells are in a single layer and cook evenly. Overcrowding can lead to some shells being undercooked or not getting enough sauce.
Rushing the Rest Time: It might be tempting to dig in right away, but letting the dish rest for 5-10 minutes after baking allows the cheese and filling to set. This makes for cleaner servings and prevents the filling from oozing out excessively.

How To Store It And Make It Ahead Without Ruining Texture

This recipe is fantastic for meal prepping and enjoying later, making weeknights even easier.

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.

Creamy Chicken Alfredo Stuffed Shells with Broccoli

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