Name: Chicken and Broccoli Alfredo Stuffed Shells
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 c. broccoli florets, fresh or frozen; 8 oz. jumbo shells; 2 T. butter; 2 garlic cloves, minced; 1 c. whole milk; 1/2 c. heavy cream; 1/2 c. parmesan cheese, freshly grated; 2 c. mozzarella cheese, freshly grated, divided; 1-1/2 c. cooked, shredded chicken; 1/2 t. garlic powder; 1/2 c. fresh parsley, chopped; Sea salt and black pepper to taste

Comforting, creamy, and filled with flavor, Chicken and Broccoli Alfredo Stuffed Shells constitute a dish that seamlessly combines tender pieces of chicken and broccoli with a rich, cheesy Alfredo sauce.

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Perfect for family dinners or when you want to impress your guests, this recipe brings a touch of gourmet to your home cooking without overwhelming complexity. It promises to satisfy your craving for a hearty meal that feels both sophisticated and delightfully homely.

Why you’ll love this recipe

Easy to assemble, making it a perfect choice for quick dinners on weeknights or last-minute gatherings.
Satisfies your craving for a rich, creamy pasta dish without the need for a restaurant reservation.
Versatility in ingredients allows for simple swaps to cater to dietary preferences or to use what you have on hand.
Freezable for future meals, ensuring that a delicious and convenient option is always available.

What Type of Pasta are Stuffed Shells?

Stuffed shells are a type of pasta known as “Conchiglie,” resembling seashells, and “Jumbo Pasta Shells” are the larger variant ideal for stuffing. They are a classic choice in Italian cuisine, particularly for baked pasta dishes.

The expansive cavity in each shell is perfect for holding generous amounts of filling, such as cheese, meat, vegetables, or any combination, which is then baked to perfection, often with a sauce and additional cheese on top. Stuffed shells recipes are great when you want pasta but fancy something different from the usual fettuccine or penne.

Ingredients

Broccoli florets: Opt for vibrant, green broccoli with tight florets, as they indicate freshness. If frozen, check for a uniform deep color without any freezer burn.
Jumbo shells: Choose a box of high-quality durum wheat jumbo shells that promises a firm texture even after cooking, which is crucial for holding the rich filling.
Butter: A high-fat content butter will add more richness and flavor to the Alfredo sauce; look for brands that boast a creamy taste and texture.
Garlic cloves: Fresh, aromatic garlic cloves have a pungent smell and will provide a flavorful base note for the dish.
Whole milk: It gives the Alfredo sauce a silky consistency; for the best results, use full-fat whole milk.
Heavy cream: Its thickness and fat content are essential for the creamy texture of the sauce, so do not substitute with lower-fat options if possible.
Parmesan cheese: Purchase a block of Parmigiano-Reggiano and grate it yourself for the freshest, nuttiest flavor in the Alfredo sauce.
Mozzarella cheese: Buy it in a block and grate it for optimal melt and flavor, which will give the stuffed shells a gooey, delightful cheese pull.
Cooked, shredded chicken: Use breast or thigh meat, depending on your preference for leanness or richness, ensuring it is well-cooked before shredding. Rotisserie chicken works well with the homemade alfredo sauce chicken mixture.
Garlic powder: This concentrated form of garlic adds a uniform garlic taste throughout the dish; look for a brand that is pure garlic without additives.
Fresh parsley: Look for bright green, perky leaves that show no signs of wilting to add a fresh, herbaceous note to the dish.
Sea salt and black pepper: Choose sea salt for a cleaner, more mineral taste and freshly ground black pepper for a punch of spice and flavor.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

If you’re looking to customize the Chicken and Broccoli Alfredo Stuffed Shells recipe based on personal tastes or dietary needs, consider these alternatives:

Broccoli florets: Cauliflower can be a great alternative to broccoli, providing a different texture and flavor while still pairing well with the Alfredo sauce.
Jumbo shells: For those avoiding gluten, there are gluten-free pasta options available that can be used as a substitute for traditional jumbo shells.
Butter: For a dairy-free version, you could use a plant-based butter substitute.
Garlic cloves: Shallots can be used for a milder, slightly sweeter hint of flavor.
Whole milk & Heavy cream: A combination of unsweetened almond milk and coconut cream can be used for a non-dairy, lighter alternative.
Parmesan cheese: Nutritional yeast or a vegan parmesan alternative can provide a similar cheesy flavor without the dairy.
Mozzarella cheese: Try a plant-based mozzarella cheese for a vegan-friendly option.
Cooked, shredded chicken: For vegetarians, roasted chickpeas or a plant-based chicken alternative can offer a similar texture.
Garlic powder: Onion powder can be used as a substitute for a different but complementary flavor profile.
Fresh parsley: Fresh basil can add a different herby dimension to the dish, enhancing its Italian flavor.

Additions can include:

Spinach: Chopped spinach can add a nutritious boost to your stuffed shells.
Mushrooms: Sautéed mushrooms can provide an umami flavor and satisfying texture.
Sun-dried tomatoes: Chopped and mixed in with the chicken and cheese filling, they can add a tangy, chewy element to the dish.
Red pepper flakes: For those who enjoy heat, a sprinkle of red pepper flakes in the Alfredo sauce will add a spicy kick.

Instructions

Oven Preparation: Heat your oven to 350°F (175°C) and apply olive oil to the inside of a casserole dish.

Boil Broccoli: In a large pot, boil salted water. Blanch broccoli for 2 minutes, then remove and cool under running water.

Pasta Shells: Use the same boiling water to cook pasta shells to al dente texture. Keep 1/2 cup of the pasta water, then drain and cool the shells.

Make Sauce: Heat a saucepan to medium, combine butter, garlic, milk, and cream, and simmer gently. Take off the heat, then add parmesan and mozzarella until melted. Season with salt and pepper.

Combine Ingredients: Roughly chop the cooled broccoli and mix it in a large bowl with shredded cooked chicken, garlic powder, parsley, and Alfredo sauce. Use reserved pasta water to adjust the consistency.

Stuff Shells: Fill each shell with the mixture and place in the oiled dish. Spread any extra mix on top and sprinkle the remaining mozzarella.

Bake Dish: Cook the dish in the oven for 20-25 minutes or until it appears golden and bubbling. Wait for 5 minutes to cool down before serving. Enjoy!

Recipe tips

Even Cooking: To ensure every shell is evenly cooked, arrange them in a single layer in the casserole dish with space in between.
Reserved Pasta Water: Don’t forget to save that pasta water! It holds starch from the pasta, which will help the sauce cling to the shells and can be used to thin the sauce if it becomes too thick.
Al Dente Pasta: Remember to cook your shells until they’re just al dente, as they will continue cooking in the oven, which will prevent them from becoming too soft.
Prevent Sticking: To prevent the shells from sticking to each other after they are drained, toss them gently with a bit of olive oil.
Layering Sauce: Add a thin layer of Alfredo sauce at the bottom of your casserole dish before adding the stuffed shells to ensure they do not stick and to add flavor around the entire shell.
Cheese Topping: For a golden, crispy top, consider broiling the shells for the last few minutes of baking; just keep a close eye on it to prevent burning.
Fresh Out of Oven: Allow the dish to rest for a few minutes after taking it out of the oven to let the sauce thicken, making it easier to serve beautiful individual shells.
Garnish: A light garnish of freshly chopped parsley or basil on top can add a pop of color and fresh flavor to the dish once it is ready to serve. Add some garlic bread topped with lots of cheese if you are a cheese fan!

Storage & Reheating

Proper storage is key to enjoying the Chicken and Broccoli Alfredo Stuffed Shells at a later time. After the dish has cooled to room temperature, leftovers can be placed in an airtight container and stored in the refrigerator for up to 3 days.

For longer storage, this dish can be frozen. Make sure to wrap it tightly with plastic wrap or aluminum foil, or place it in freezer-safe containers for up to 2 months.

To reheat, preheat your oven to 350°F (175°C). If refrigerated, bake the shells covered with foil for 20 minutes or until heated through.

If frozen, it’s best to thaw them in the refrigerator overnight before reheating as per the above instructions.

Alternatively, individual portions can be reheated in a microwave using a microwave-safe dish; begin with one minute on high power and additional 30-second intervals as needed.

Recipe FAQ

Can I prepare the Chicken Broccoli Alfredo Stuffed Shells in advance?

Absolutely, you can assemble the stuffed shells up to a day ahead and refrigerate. Just cover the dish with plastic wrap and when you’re ready to bake, remove the cover and follow the baking instructions. Adjust the baking time if necessary due to the cold starting temperature.

How can I make the sauce thicker or thinner?

If you prefer a thicker sauce, allow it to simmer for a few extra minutes before adding to the pasta to reduce slightly. For a thinner sauce, add more pasta water or non-dairy milk until you reach the desired consistency.

Is this recipe suitable for meal prep?

This dish is excellent for meal prep and for freezer meals as it reheats well. Divide the baked shells into portion-sized containers and store them as directed. You’ll have ready-to-go meals for the next several days.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli can be a good substitute for fresh. Be sure to thaw and drain any excess moisture before chopping and adding it to the mix to avoid a watery filling.

Yield: 4 portions