Chicken and Broccoli Alfredo Stuffed Shells
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
7 Servings
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Course
Main Course
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Cuisine
American
Chicken and Broccoli Alfredo Stuffed Shells
Description
Chicken and Broccoli Alfredo Stuffed Shells include a homemade Alfredo sauce made by cooking butter, garlic, and flour before incorporating cream cheese and milk, then finishing with Parmesan cheese until thickened. Large pasta shells are cooked until al dente, then filled with a mixture of steamed broccoli, shredded chicken, mozzarella cheese, and part of the Alfredo sauce. This filling is stuffed into the shells and arranged in a baking dish with remaining sauce spread on top before baking. The baking blends the creamy sauce with the chicken and broccoli inside tender pasta shells.
The flavors combine the richness of the creamy Alfredo and cheeses with the gentle earthiness of broccoli and mild chicken meat. The pasta holds the filling well, providing a soft bite contrasting with the mix’s tenderness. Cooking the sauce from scratch with cream cheese adds creaminess and body, differentiating this from simpler Alfredo recipes.
This casserole works well as a main dish for dinner, offering both protein and vegetables in a comforting, creamy pasta form. It can be assembled ahead of time and baked later, making it convenient for meal planning or when feeding a family. The texture is creamy and satisfying, suited to those who enjoy rich, cheesy pasta dishes combined with mild chicken and broccoli.
To streamline preparation, the broccoli can be steamed in the microwave or added briefly to the pasta water at the end of cooking. Keeping the shell filling proportioned correctly helps ensure well-stuffed shells without leftovers. The recipe allows flexibility with shredded chicken, such as rotisserie or homemade cooked chicken.
Ingredients
Alfredo Sauce:
- 4 tablespoons butter salted
- 2 tablespoons flour
- 4-6 cloves garlic finely minced
- 12 ounces cream cheese light or regular, softened and cubed into 1-inch pieces
- 3 cups milk
- 1 cup Parmesan Cheese freshly grated or Parmigiano-Reggiano cheese
Shells + Filling:
- 30 large jumbo pasta shells (most of a 12 ounce box)
- 3 cups broccoli steamed (see note, finely chopped
- 3-4 cups cooked shredded chicken (rotisserie chicken works great here)
- 1 cup mozzarella cheese grated
- ¼ cup Parmesan Cheese freshly grated
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan (or slightly smaller) and set aside.
- For the alfredo sauce, heat the butter in a medium saucepan until melted. Stir in the flour and garlic. Cook, stirring constantly, for about a minute until fragrant and sizzling. Add the cream cheese and stir or whisk until the mixture is melted and smooth. Gradually add the milk, whisking constantly, and bring the mixture to a low simmer. Add the Parmesan cheese and cook until the sauce is thickened and bubbly.
- For the pasta, cook the shells according to package directions until al dente. Drain. Lay the pasta shells in a single layer on a baking sheet or parchment paper so they don't stick together.
- For the filling, in a medium bowl, add the steamed (and drained) broccoli, chicken, mozzarella cheese, and ONE CUP of the homemade alfredo sauce. Mix together.
- Spread 1/3 of the sauce (doesn't have to be exact) in the prepared pan.
- Fill each of the cooked pasta shells with an even amount of the filling and place side-by-side in the baking dish. Pour the rest of the sauce over the shells and sprinkle the 1/4 cup Parmesan cheese over the top.
- Bake for 20-30 minutes until hot and bubbling. Remove from the oven and let the shells rest for 5-10 minutes before serving.
Notes
- While pasta cooks, prepare the Alfredo sauce to multitask efficiently.
- Steam broccoli separately or briefly add to pasta water near the end, then drain to avoid sogginess.
- Using 'most' of a box of shells helps fill them properly; increase filling amounts to use a full box.
- This dish can be assembled ahead, refrigerated 12-24 hours before baking, adding 10-15 minutes to baking time for chilled casserole.
- Rotisserie chicken is a convenient option for the shredded chicken filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 775kcal | 39% |
| Carbohydrates | 49g | 16% |
| Protein | 52g | 104% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 198mg | 66% |
| Sodium | 1012mg | 42% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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