These delicious Chicken Alfredo Stuffed Shells include jumbo pasta shells filled with shredded chicken and broccoli and smothered in an easy homemade Alfredo sauce.
Don’t miss our other stuffed shells recipes including Pizza Stuffed Shells and Lasagna Stuffed Shells.
I love so many things about this Chicken Alfredo Stuffed Shells recipe, but particularly, this is a dish my whole family enjoys, and it comes together pretty quickly when I use a rotisserie chicken (I never leave Costco without one!). It’s easy to make in advance or even double the recipe for an extra freezer meal.
How to Make Alfredo Stuffed Shells:
1. Cook Shell Noodles: Just until al dente, then drain and lay out on a large sheet pan to cool, so that they don’t stick together.
2. Make Alfredo sauce: Simmer butter, garlic, heavy cream and milk in a saucepan over medium heat. Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls and add the egg mixture to the saucepan and stir to combine. Remove from heat. Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
3. Mix together chicken, broccoli, and 1/2 cup alfredo sauce. Toss to combine.
4. Layer in pan: Add a spoonful of alfredo sauce to the bottom of a 9×13” pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan. Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
5. Bake at 350 degrees F for 25-30 minutes or until warm and bubbly.
Make Ahead and Freezing Instructions:
To make ahead: assemble chicken alfredo stuffed shells through step 8 of the recipe, just before baking. Cover pan and refrigerate until read to bake.
To freeze: Cook the noodles 2-3 minutes less than al dente. Assemble the dish following the recipe directions but don’t bake it (consider using a disposable container or aluminum pan). Cover with a layer of plastic wrap and then a double layer of aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge. Remove the plastic wrap, cover it back up with aluminum foil, and bake for 45 minutes. Remove foil and bake uncovered for 15-20 more minutes or until warmed through and bubbly.
Consider trying these popular pasta recipes:
- Pizza Stuffed Shells
- Lasagna Stuffed Shells
- Lemon Parmesan Chicken Pasta
- Chicken Mozzarella Pasta with Roasted Tomatoes
- Roasted Red Pepper Tortellini Pasta
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Chicken Alfredo Stuffed Shells
Video
Ingredients
- 12 ounce box Jumbo pasta shells
- 2 1/2 cups cooked chicken , shredded (I use rotisserie)
- 1 1/2 cups fresh broccoli , steamed and chopped
Alfredo sauce:
- 3 Tablespoons unsalted butter
- 3 cloves garlic , minced
- 1 cup heavy whipping cream
- 1 1/4 cups whole milk
- 2/3 cup freshly grated parmesan cheese
- 3/4 cup shredded mozzarella cheese , divided
- 2 large egg yolks , beaten
- salt and freshly ground black pepper , to taste
Instructions
- Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.
Make alfredo sauce:
- Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer.
- Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls. Slowly add the egg mixture to the saucepan and stir to combine. Remove from heat.
- Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
- In a large mixing bowl toss together chicken, broccoli, and 1/2 cup alfredo sauce.
- Add a spoonful of alfredo sauce to the bottom of a 9×13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
- Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
- Bake at 350 degrees F for about 25 minutes or until warm and bubbly.
- Next time try lasagna stuffed shells or pizza stuffed shells!
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe September 2016. Updated February 2021.
Kathy says
This was delicious! Our supermarket chain was all out of jumbo pasta shells (weird pandemic thing) and I used rotini pasta and made it like a baked ziti. I definitely want to try it again when jumbo shells are back in stock.
Jenean Thom says
I went to three stores today looking for shells. At least we have toilet paper. 😂
Wendy says
Was amazing. Definitely will double the sauce next time.
Rose says
This was a great hit!!
Sharon says
Very tasty! My daughter end I enjoy trying new pasta dishes and this was definitely a hit in our books.
Amanda says
Our family loved this! My son and I made it together. It is delicious!
Sue says
I would double the recipe for the sauce as it was a bit dry for our liking. The flavor of the sauce was great !
KRISTIN says
Hi, this is new to our rotation! I made it for the second time tonight and it was delicious. One thing I have a question about, I temper the egg yolks, that works nicely, I’ve done that before . But when I bake it, the sauce kind of chunks up, almost curdles. It’s fine before baking. Do you think it’s the addition of mozzarella? Does it do that for you? It still tastes good, but would love any suggestions!
Aaron says
Wow! My wife has found a new favorite. I never realized how easy it was to make the alfredo. I highly suggest making this the night before and sticking it in the fridge for a easy meal the next day. Served with garlic bread and a glass of wine made this a perfect meal for us after work. Not as heavy as you would expect.