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Chicken and Broccoli Alfredo Stuffed Shells
4.7 from 18 votes

Chicken and Broccoli Alfredo Stuffed Shells

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
30 mins
Cook Time
25 mins
Servings: 6
Course: Main Course, Dinner, Others
Cuisine: Italian, American

Ingredients

Alfredo Sauce
  • 3 tablespoons butter salted
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 ¼ cups milk whole
  • 2/3 cup Parmesan Cheese shredded
  • 3/4 cup mozzarella cheese shredded
Stuffed Shells
  • 1 box (12 ounces) pasta shells jumbo
  • 2 cups chicken a rotisserie chicken works great for this recipe, cooked, shredded
  • 1/2 teaspoon garlic powder
  • black pepper to taste
  • salt to taste
  • 1 bag (12 ounces) broccoli floret steamed then chopped, frozen
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan Cheese shredded

Instructions

Alfredo Sauce
    Cup of Yum
  1. Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and Mozzarella cheese. (Season with a little pepper, if desired.)
Stuffed Shells
  1. Meanwhile, cook pasta shells according to package instructions, just until al dente. Drain water then lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.
  2. In a large bowl add chicken, garlic powder, salt, pepper and chopped broccoli. Toss to combine. Pour in 1 cup of the Alfredo sauce and stir together. Grease a 9x13-inch baking dish. Fill each shell with a large spoonful of the chicken and broccoli mixture and place side by side in the prepared dish.
  3. Pour the remaining Alfredo sauce evenly over the shells. Sprinkle tops with the Mozzarella and Parmesan cheeses. Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!