Easy Chicken Broccoli Alfredo Stuffed Shells 7 Steps Perfection

Have you ever wondered why some pasta dishes feel like pure comfort while others fall flat? The secret often lies in the balance of creamy sauce, hearty fillings, and just the right amount of cheese. That’s exactly what you’ll get with chicken broccoli alfredo stuffed shells a family-style dinner that’s not only rich and satisfying but also surprisingly easy to master.

In fact, this recipe for alfredo stuffed shells combines tender chicken, fresh broccoli, and velvety Alfredo sauce to create a dish that looks like it came from a restaurant, but can be made in your own kitchen in under two hours. With just 7 simple steps, you can transform everyday ingredients into a cheesy, golden masterpiece that your family (or guests) will request again and again.

Ingredients List

Here’s what you’ll need to make these creamy, crowd-pleasing stuffed shells:

• Jumbo pasta shells use 20–24, and boil a couple more in case some tear while cooking.
• Cooked chicken breast 2 cups, shredded or diced (rotisserie chicken works perfectly).
• Broccoli florets 2 cups, steamed until just tender.
• Alfredo sauce 3 cups, homemade or high-quality store-bought.
• Ricotta cheese 1 ½ cups, creamy and smooth.
• Mozzarella cheese 2 cups, shredded.
• Parmesan cheese ½ cup, finely grated to enhance flavor and texture.
• Garlic powder 1 teaspoon, for extra depth.
• Salt & pepper to taste.
• Fresh parsley chopped, for garnish.

Substitution Ideas:

• Use cauliflower instead of broccoli for a milder taste.
• Swap ricotta for cottage cheese if you want a lighter, tangier filling.
• Try a low-fat Alfredo sauce to reduce calories without sacrificing creaminess.

Timing

One of the best things about this dish is how efficiently it comes together compared to other pasta bakes.

• Prep time: 25 minutes
• Cooking time: 40 minutes
• Total time: 65 minutes

That’s about 20% faster than the average baked pasta recipe, which often takes 80–90 minutes.

Step-by-Step Instructions

Step 1: Cook the Pasta Shells

Boil jumbo shells in salted water until al dente, about 10 minutes. Drain and spread on a tray so they don’t stick.

Step 2: Prepare the Filling

In a large bowl, mix shredded chicken, broccoli, ricotta, 1 cup mozzarella, garlic powder, salt, and pepper. Stir until creamy and well combined.

Step 3: Layer the Alfredo Sauce

Spread 1 cup of Alfredo sauce evenly on the bottom of a greased 9×13-inch baking dish. This prevents sticking and infuses flavor from the first bite.

Step 4: Stuff the Shells

Spoon the chicken-broccoli filling into each shell, packing them generously. Place stuffed shells snugly in the baking dish.

Step 5: Cover with More Sauce

Evenly spread the rest of the Alfredo sauce across the stuffed shells. Make sure every shell is coated for maximum creaminess.

Step 6: Add Cheese Topping

Top with the remaining mozzarella and Parmesan for a cheesy finish. This will create that irresistible golden-brown crust.

Step 7: Bake to Perfection

Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and continue baking 10–15 minutes until the cheese is golden and bubbling.

Nutritional Information

Here’s a per-serving breakdown (based on 6 servings):

• Calories: ~520 kcal
• Protein: 32 g
• Carbohydrates: 45 g
• Fat: 22 g
• Fiber: 4 g
• Calcium: 28% DV

Nutritional information is approximate and may change depending on ingredient brands and swaps

Healthier Alternatives for the Alfredo Stuffed Shells

Want a lighter version without losing flavor? Try these swaps:

• Whole wheat shells: Add extra fiber and nutrients.
• Greek yogurt Alfredo sauce: Cuts calories while boosting protein.
• For extra nutrition, mix in roasted mushrooms, zucchini, or spinach.
• Grilled chicken breast: Leaner than rotisserie or dark meat.

Serving Suggestions

These alfredo stuffed shells are versatile and pair beautifully with:

• Garlic breadsticks for dipping into extra sauce.
• Simple green salad balances out the richness with freshness.
• Sparkling water with lemon a refreshing palate cleanser.
• Red pepper flakes for those who love a spicy kick.

Common Mistakes to Avoid

• Overcooking pasta shells: They’ll tear when stuffing. Cook just until al dente.
• Skipping the sauce base: A dry bottom layer leads to burnt shells.
• Using watery broccoli: Always steam and drain well before mixing.
• Not covering with foil initially: Cheese will burn before the filling heats through.

Storing Tips for the Alfredo Stuffed Shells

• Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze unbaked shells in the dish, covered tightly, for up to 2 months. Bake from frozen by adding 15–20 extra minutes.
• Meal prep hack: Stuff shells in advance, refrigerate, then add sauce and cheese right before baking.

Conclusion

In just 7 steps, you can create creamy, cheesy alfredo stuffed shells loaded with chicken and broccoli a dish that’s as comforting as it is impressive. Try it tonight, leave a review, and don’t forget to subscribe for more delicious recipes!

FAQs

1. Can I make alfredo stuffed shells ahead of time?
Yes! Prep and refrigerate up to 24 hours before baking. Add 10 minutes to cook time.

2. What’s the best cheese substitute for ricotta?
Cottage cheese or mascarpone both work beautifully.

3. Can I use frozen broccoli?
Absolutely. Just thaw and drain well to avoid excess water in the filling.

4. How do I reheat leftovers?
Reheat covered at 350°F for 15 minutes, or microwave with a little sauce to keep it moist.

5. Can I make this vegetarian?
Yes! Skip the chicken and double up on broccoli, mushrooms, or spinach.