Name: Cheesy Chicken & Broccoli Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: Jumbo pasta shells (about 20–24); 2 cups cooked chicken, shredded (rotisserie works great); 1½ cups broccoli florets, chopped and lightly steamed; 4 oz cream cheese, softened; 1 cup ricotta cheese; 1½ cups shredded mozzarella cheese, divided; ½ cup grated Parmesan cheese; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and pepper, to taste; 1½ cups Alfredo sauce (store-bought or homemade); Optional: fresh parsley or crushed red pepper flakes for garnish

Cheesy chicken & broccoli stuffed shells are a hearty, comforting pasta dish filled with creamy, savory flavor in every bite. Tender jumbo pasta shells are packed with shredded chicken, broccoli, and plenty of cheese, then baked in a creamy sauce until golden and bubbly. It’s a delicious way to use up leftovers and sneak in some veggies too.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect blend of cozy comfort and feel-good ingredients. The creamy, cheesy filling pairs beautifully with the tender pasta, and baking everything together creates the most satisfying texture and flavor. It’s family-friendly, easy to make ahead, and great for both weeknights and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Jumbo pasta shells
Cooked chicken (shredded, rotisserie works great)
Broccoli florets (steamed or lightly cooked and chopped)
Cream cheese (softened)
Ricotta cheese
Shredded mozzarella cheese
Grated Parmesan cheese
Garlic powder
Onion powder
Salt and pepper
Alfredo sauce (store-bought or homemade)
Optional: fresh parsley or crushed red pepper flakes for garnish

Directions

I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
I cook the pasta shells according to package directions until al dente, then drain and rinse with cool water.
In a bowl, I mix together the shredded chicken, chopped broccoli, cream cheese, ricotta, half the mozzarella, Parmesan, and seasonings until well combined.
I spoon the filling into each shell and place them in the baking dish.
I pour Alfredo sauce over the top of the stuffed shells, making sure to cover them well.
I sprinkle the remaining mozzarella over everything.
I cover with foil and bake for 25 minutes, then uncover and bake for another 10–15 minutes, until bubbly and slightly golden on top.
I let it rest a few minutes before serving, and top with parsley or red pepper flakes if I want extra color and flavor.

Servings and Timing

This recipe makes about 4–6 servings. It takes 20–25 minutes to prep, and about 35–40 minutes to bake, so I usually have it ready in just over an hour.

Variations

I’ve swapped Alfredo for marinara or a garlic cream sauce when I want a different flavor.
Using spinach instead of broccoli gives it a slightly more delicate texture.
For a lighter version, I use part-skim ricotta and low-fat cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover and warm them in the oven at 350°F or microwave individual portions. They also freeze well—just prepare, cover tightly, and freeze before baking. When ready, I bake straight from frozen, adding extra time and keeping it covered until heated through.

FAQs

Can I use frozen broccoli?

Yes, I’ve used frozen broccoli plenty of times. I just steam it slightly and drain off any excess water before mixing it in.

Can I make this ahead of time?

Absolutely. I assemble the dish the night before, cover it tightly, and refrigerate. I bake it the next day, adding a few extra minutes if it’s still cold.

What kind of chicken works best?

Shredded rotisserie chicken is my favorite shortcut, but any cooked, seasoned chicken breast or thigh works perfectly.

Can I use a different pasta?

If I don’t have jumbo shells, I’ve used manicotti or even layered the filling in cooked lasagna noodles and rolled them up.

How do I keep the shells from sticking together?

After boiling, I rinse the shells in cold water and drizzle with a little olive oil if I’m not stuffing them right away.

Conclusion

Cheesy chicken & broccoli stuffed shells are a cozy, satisfying dinner that always feels like a treat. Creamy, cheesy, and packed with comforting flavors, this dish is a winner whether I’m feeding a hungry family or prepping meals ahead of time. It’s one of those recipes that’s as fun to make as it is to eat—and always worth repeating.