Chicken & Broccoli Alfredo Stuffed Shells Recipe Delight

Chicken & Broccoli Alfredo Stuffed Shells is a really yummy mix of flavors and textures. Big pasta shells are filled up with a creamy mix of shredded chicken, broccoli and Alfredo sauce. This dish isn’t just good for filling you up, it also gives you that warm, comfy feeling you get at home and its perfect for family dinners or a casual night when you dont feel like cooking much.

Life moves fast these days and sometimes you just want a meal that reminds you of home. Chicken & Broccoli Alfredo Stuffed Shells can bring back good memories and get everyone talking around the dinner table. The chicken gives you protein, the broccoli adds freshness and nutrients, and the Alfredo sauce makes it creamy and satisfying. Together they make a meal thats not only tasty but also kinda balanced.

You can even make this recipe ahead of time if you need to. With simple steps and easy to find ingredients, even kids can help with filling the shells. Whether your cooking for a big crowd or just your family, this dish will probably become one of your go-tos when youre short on time or just want something comforting.

1. Understanding the Dish

Stuffed shells is a popular Italian-American dish made of large pasta shells you fill with different ingredients. They come from Southern Italy but now people everywhere bake them in sauce and cheese till theyre bubbly and golden. Its a classic comfort food thats great any time.

In our Chicken & Broccoli Alfredo version, each ingredient adds something special:

1.1 What Are Stuffed Shells?

Stuffed shells are big, tube-like pasta that can hold a lot of filling. You can put all sorts of things inside from meat to veggies. They started in Italy but now lots of Americans love making them at home. Every bite combines soft pasta with a tasty stuffing.

1.2 The Ingredients Explained

• Chicken: This lean meat is full of protein and vitamin B6. You can poach or bake chicken breast so it stays moist before shredding it.
• Broccoli: Broccoli is packed with vitamins C and K and lots of fiber. It makes the shells more colorful and adds a little crunch.
• Alfredo Sauce: Made of butter, heavy cream and parmesan cheese, Alfredo sauce is super rich. You can buy it ready-made if youre in a hurry but homemade tastes fresher.
• Shell Pasta: Make sure you get the big shells so theres room for the filling. Their shape helps hold the stuffing and the sauce well.

2. Preparing Your Chicken & Broccoli Alfredo Stuffed Shells

2.1 Ingredients Needed

Here’s what you need before you start:

• 12–16 large pasta shells
• 2 cups cooked, shredded chicken breast
• 1 cup broccoli florets, blanched
• 2 cups Alfredo sauce (homemade or store-bought)
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

2.2 Directions

Follow these steps to make your stuffed shells:

1. Preheat Oven: Set your oven to 350°F (175°C).
2. Cook Shells: Boil salted water in a large pot. Cook shells until theyre just al dente. Drain and set aside.
3. Make Chicken & Broccoli Mix: Heat oil in a skillet over medium heat. Add garlic, cook till you smell it. Then add shredded chicken and broccoli. Stir and season with salt and pepper.
4. Prepare Alfredo Sauce: For homemade, heat heavy cream, butter, garlic and parmesan in a saucepan till thickened.
5. Stuff the Shells: Mix the chicken and broccoli with ricotta in a bowl. Spoon this mix into each shell.
6. Assemble: Spread some Alfredo sauce in a baking dish. Place the shells seam-side up. Pour the rest of the sauce on top and sprinkle with mozzarella and extra parmesan.
7. Bake: Cover with foil and bake for 25 minutes. Take off foil and bake 10 more minutes till cheese is golden and bubbly.
8. Serve: Let the shells cool for a few minutes so they don’t burn your mouth.

3. Tips and Tricks for Perfect Stuffed Shells

3.1 Cooking Tips

• Don’t Overcook Shells: If theyre too soft before baking, theyll get mushy. Keep them al dente.
• Easy Stuffing: Use a small spoon or a piping bag so you dont tear the shells. Fill alot but dont cram too tight.

3.2 Ingredient Substitutions

• Instead of Chicken: Try turkey, rotisserie chicken or for vegetarians, mushrooms or tofu.
• Dairy-Free Alfredo: Use cashew cream sauce or almond milk mixed with nutritional yeast.

3.3 Storage and Reheating

• Storing Leftovers: Let the shells cool then put in an airtight container. Fridge stays good for up to 3 days.
• Reheating: Cover with foil and bake at 350°F for 15–20 minutes till hot throughout.

4. Variations of Chicken & Broccoli Alfredo Stuffed Shells

4.1 Adding More Veggies

• Spinach, kale or Swiss chard can be cooked and mixed in for extra nutrients.
• Bell peppers, zucchini or carrots can be diced and added for more flavor and color.

4.2 Spicy Variation

• Add red pepper flakes when you cook the garlic or mix hot sauce into the Alfredo for a kick.
• Use pepper jack instead of mozzarella for extra heat.

4.3 Different Sauces

• Pesto makes it taste fresh and herby alongside the chicken.
• Marinara sauce adds a tangy contrast to the creamy filling.

5. Nutritional Benefits of the Ingredients

5.1 Chicken

Chicken gives you lean protein that helps build muscles. It also has vitamin B6 thats good for your brain and energy levels.

5.2 Broccoli

Broccoli is full of vitamins C and K and fiber. It helps your immune system and digestion, plus it has antioxidants that fight inflammation.

5.3 Alfredo Sauce

Traditional Alfredo has more calories because of the cream and butter, but if you make it yourself you can control how much cream you use or swap almond milk or cauliflower puree to make it lighter.

6. Pairing Suggestions

6.1 Best Side Dishes

• A simple garden salad with a light vinaigrette to cut the richness.
• Garlic bread for soaking up leftover sauce.
• Steamed veggies like green beans or asparagus for more color and nutrients.

6.2 Beverage Pairings

• Wine: Try a crisp Chardonnay or a light Pinot Grigio to match the creaminess.
• Non-Alcoholic: Sparkling water with lemon or iced tea for a refreshing balance.

7. FAQs: Chicken & Broccoli Alfredo Stuffed Shells

7.1 Can I freeze Chicken & Broccoli Alfredo Stuffed Shells?

Yes you can freeze it. Assemble everything, cover tight with foil or plastic wrap and freeze up to 3 months. To eat, thaw in fridge overnight and bake as stated.

7.2 What can I use instead of Alfredo sauce?

You could try marinara, pesto, or a sauce made from cashews and non-dairy milk if you want vegan. Each one changes the flavor.

7.3 How do I make stuffed shells ahead of time?

Make the filling and cook shells, then assemble and keep in the fridge up to 24 hours before baking. Its great for meal prep.

7.4 Can I replace chicken with something else?

Sure! You can use turkey, mushrooms for a veg option, or lentils for a protein boost.

Chicken & Broccoli Alfredo Stuffed Shells

Chicken & Broccoli Alfredo Stuffed Shells are a comforting and delicious blend of tender pasta shells filled with a creamy Alfredo sauce, tender chicken, and fresh broccoli. This dish is perfect for family dinners or a cozy night in.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course main dish

Cuisine Italian

Servings 4 People

Calories 450 kcal

Equipment

• 1 large pot
• 1 large mixing bowl
• 1 9x13 inch baking dish
• 1 medium saucepan
• 1 wooden spoon or spatula
• 1 baking sheet
• 1 aluminum foil

Ingredients

  

• 12 jumbo pasta shells
• 2 cups cooked chicken, shredded
• 1 cup broccoli florets fresh or frozen
• 2 cups Alfredo sauce Store-bought or homemade
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped optional for garnish

Instructions

 

• Preheat your oven to 375°F (190°C).
• Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
• In a medium saucepan, heat the Alfredo sauce over medium heat. Stir in broccoli florets and cook for about 3-5 minutes until the broccoli is tender. Remove from heat.
• In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, garlic powder, onion powder, salt, and black pepper. Mix well to combine.
• Stir in the cooked broccoli and Alfredo sauce mixture into the chicken and cheese filling, ensuring everything is evenly blended.
• Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
• Stuff each jumbo shell with the chicken and broccoli filling. Place them in the baking dish, open sides up.
• Once all the shells are stuffed, pour the remaining Alfredo sauce over the top, ensuring all shells are coated. Sprinkle the remaining mozzarella and Parmesan cheeses over everything.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
• Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
• Let the dish cool for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

You can substitute store-bought Alfredo sauce with homemade sauce if preferred.

Feel free to add additional vegetables such as spinach or peas for more nutrition.

Leftover stuffed shells can be stored in the refrigerator for up to 3 days and reheated easily in the oven or microwave.