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Chicken Broccoli Alfredo Stuffed Shells

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These Chicken Broccoli Alfredo Stuffed Shells are the perfect comfort food, combining tender pasta shells with a creamy Alfredo sauce, tender chicken, and healthy broccoli. A delicious, family-friendly dinner that’s easy to make and sure to please!

Ingredients

Scale
  • 12 large pasta shells
  • 1 lb cooked chicken breast, shredded
  • 1 cup broccoli florets, steamed and chopped
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups Alfredo sauce (store-bought or homemade)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil (for greasing the pan)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  • Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
  • Cook the pasta shells according to the package instructions, then drain and set aside.
  • In a large mixing bowl, combine the shredded chicken, chopped broccoli, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until all ingredients are well combined.
  • Fill each cooked pasta shell with the chicken and broccoli mixture, being careful not to overstuff.
  • Place the stuffed shells in the prepared baking dish, arranging them in a single layer.
  • Pour the Alfredo sauce evenly over the stuffed shells.
  • Cover the baking dish with aluminum foil and bake for 20 minutes.
  • After 20 minutes, remove the foil and bake for an additional 10 minutes to allow the cheese to melt and the top to turn golden brown.
  • Garnish with chopped fresh parsley (optional) and serve immediately.

Notes

  • You can use rotisserie chicken for a quicker option.
  • For added flavor, sprinkle more Parmesan cheese over the shells before baking.
  • Make it gluten-free by using gluten-free pasta shells.

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