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4.7 from 216 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
30 mins
Total Time
1 hr 5 mins
Servings: 7 Servings
Course: Main Course
Cuisine: American

Ingredients

Alfredo Sauce:
  • 4 tablespoons salted butter
  • 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 freshly grated Parmesan or Parmigiano-Reggiano cheese
Shells + Filling:
  • 30 large jumbo pasta shells (most of a 12 ounce box)
  • 3 cups finely chopped broccoli steamed (see note)
  • 3-4 cups cooked shredded chicken (rotisserie chicken works great here)
  • 1 cup grated Mozzarella cheese
  • ¼ cup freshly grated Parmesan cheese

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan (or slightly smaller) and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Spread 1/3 of the sauce (doesn't have to be exact) in the prepared pan.
  6. 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.
  7. 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

  • You Can Streamline this Recipe: first, while the pasta cooks, make the sauce. Multi-task, friends! Also, instead of steaming the broccoli separately (I usually place the broccoli in a microwave-safe bowl with 1/4 cup water or so, cover with plastic wrap, and cook in the microwave for 3-4 minutes and then drain), you can try tossing the broccoli into the pasta water the last couple minutes of cooking the pasta. The broccoli will most likely float and can be scooped out with a slotted spoon before draining the pasta. 
  • Pasta: I know it's annoying to use "most" of a box of pasta, but that's how it almost always works out when I make this dish (I'm guessing we like the pasta shells packed with filling). If you want to use the whole box, just increase the filling ingredients slightly or don't fill the shells quite as full.
  • Make-Ahead: this dish can easily be made and assembled ahead of time, covered, and refrigerated until ready to bake (12-24 hours in advance). I'd suggest increasing the baking time by 10-15 minutes to account for the chilled pasta dish. I haven't tried freezing. 
  • Chicken: this is my favorite method for cooking chicken. 

Nutrition Information

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%)

Nutrition Facts

Serving: 7Servings

Amount Per Serving

Calories

% 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.