Description
Cheesy chicken and broccoli stuffed shells are a creamy, satisfying baked pasta dish that’s perfect for weeknights or make-ahead dinners. Jumbo pasta shells are loaded with tender chicken, broccoli, and rich cheeses, then smothered in Alfredo sauce and baked to golden, bubbly perfection. This family-friendly comfort food is a delicious way to use up leftovers—and sneak in some veggies too!
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
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta shells according to package instructions until al dente. Drain and rinse with cool water to prevent sticking.
- In a large bowl, mix shredded chicken, chopped broccoli, cream cheese, ricotta, ¾ cup mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper.
- Spoon the filling into cooked pasta shells and arrange them in the prepared baking dish.
- Pour Alfredo sauce evenly over the stuffed shells.
- Top with remaining ¾ cup mozzarella cheese.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with parsley or red pepper flakes if desired.
Notes
- Frozen broccoli works—just steam and drain well before adding.
- To freeze: Assemble shells in a freezer-safe dish, cover tightly, and freeze before baking. Bake from frozen, adding 15–20 extra minutes covered.
- Great with garlic bread and a green salad on the side!
