Chicken and Broccoli Alfredo Stuffed Shells include tender pasta shells filled with a cheesy shredded chicken and broccoli mixture and smothered in an easy homemade alfredo sauce.
There are two things I can’t get enough of during my pregnancy so far: cheese, and pasta!
I can’t tell you how many times my sweet husband has made spaghetti for me, and I pretty much lived off of quesadillas during my first trimester.
I could eat this amazing One Pan Baked Ziti every single night, and since I’m the one usually in charge of dinner, we’ve been having all of my favorite cheesy pastas lately
I love that it’s a meal my kids will always eat happily, without me having to beg them to finish their dinner. My husband was a particular fan of these Chicken and Broccoli Alfredo Stuffed Shells. The name pretty much says it all.
You can whip these up even faster if you use a rotisserie chicken. (Thank you Costco, for your amazing 5 dollar rotisserie chickens that I use in so many meals!) Hope you all enjoy this yummy pasta as much as my family does!
Make ahead and freezer directions:
This recipe makes for an excellent freezer meal. Assemble the dish following the recipe directions but don’t bake them! Consider using a disposable container or aluminum pan. Once the meal is assembled, cover it with a layer of plastic wrap and then a double layer of aluminum foil.
Freeze this meal for up to 2 months! When your ready to enjoy it, remove it from the freezer and allow it to thaw in the fridge for 24 hours. remove the plastic wrap, cover it back up with tinfoil, and baked 45 minutes or until warmed through and bubbly. Remove the tinfoil for 15 minutes before it’s finished baking to allow the cheese to get 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
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Chicken and Broccoli Alfredo Stuffed Shells include tender pasta shells filled with a cheesy shredded chicken and broccoli mixture and smothered in an easy homemade alfredo sauce.
- 12 ounce boxes Jumbo pasta shells
- 2 1/2 cups cooked chicken , shredded (I use rotisserie)
- 1 1/2 cups fresh broccoli , steamed and chopped
- 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
- 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.
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, add chicken, broccoli, and 1/2 cup alfredo sauce. Toss to combine.
Add a spoonful of alfredo sauce to the bottom of a 9x13'' 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!
Recipe Video
Tips for making ahead and freezing are listed in the post above!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
2pots2cook says
Oh boy! I’m in love with Alfredo ! Every way. This is great combination. Thank you !
Yum Yucky says
Ohhhh lawd!! This looks so delicious. Already pinned it and will be making this soon!
Dana says
This will be tonights dinner
Sally may says
Wtf is al dente?
Melissa says
A little crunchy or not looking like a limp noodle
Tanya says
Hi this is Tanya I made stuffed noddels they were Tha bomb thanks
Angel says
I made this and it’s delicious!!
Roz says
Can this be made the night before and warmed up the next day?
Lauren Allen says
Yes, you could prepare it, cover it and refrigerate it, and then bake it as directed the next day.
Lori says
If you use already prepared alfredo sauce, (I know, better homemade) but, if you would “only” happen to have a jar of sauce in your cabinet, how may cups do you need for the entire recipe?
Lauren Allen says
Hi Lori, I think about a 24 oz Jar would work great!
Andrea says
Can these be prepared the day before and if so, how would you suggest?
Lauren Allen says
Hi Andrea, You could make the entire pan, up until baking point, then refrigerate them overnight. Bake as directed the next day 🙂 Hope you love them!
Ashley says
Made these and they were delicious. Wondering if these are good
To make ahead and freeze and if so how would I go about doing that and then warming it?
Thanks so much
Mary says
Sadly I’m not much of a cook. One of my favorite restaurants used to have a Cheese Ravioli with diced Pepperoni & Alfredo Sauce and some kind of melty cheese, it was AMAZING! You don’t have a recipe for something like that do you?
gloria skinner says
I made these once everyone loved it so much my grown grandchild is now requesting it!!! these are great!!
Tracy says
I tried this receipt on my partner. He loved it so much he was asking when we would be having next. Even recommended me to cook it for his family when they visited. Truly delicious if I say so myself. Thanks for sharing the recipe.
Lauren Allen says
Thank you so much! Happy you both liked it!
Amandito says
I made this but instead of broccoli I used peas and bacon. Chicken carbonara shells! Mmmm.mmmmm good.
Lauren Allen says
Sounds fantastic! Thanks for sharing
Mama Bear says
Hi Lauren! This chicken & broccoli shells recipe looks amazing…just a quick question- my husband loves ricotta in his stuffed shells-is there a way to add this to the recipe without ruining it? I’m new to cooking so any help would be appreciated ; )
Lauren Allen says
That would be delicious! I would add a big scoop of ricotta into the chicken/broccoli/alfredo filling, and then stuff the shells with it. Hope your husband approves! 🙂
Paula says
That is actually a good idea, it would have helped hold ingredients together
Cindy says
These alfredo stuffed shells were amazing! I thought I had a good homemade alfredo sauce until I made this one. My whole family loved it! Thank you!
Lauren Allen says
Yay! So happy to hear that–thanks for sharing Cindy 🙂
Paula says
Would I make this again? probably not. The Alfredo sauce was very good. The filling to loose. I added extra cheese to hold it together in shells. by the time I doctored it up, it’s no longer your recipe.
Alex says
Can you use Grated Parmesan..in place of the shredded? Or would this change the consistency?
Lauren Allen says
Hi Alex, yes, they are the same thing–just depends on what type of grater you are using. Hope you enjoy them!
Ali says
My family and I did not like this meal at all. We were so excited to try it and it smelled amazing while making, but did not come out as expected at all. The rotisserie chicken killed it for us. I wouldn’t make this again and wouldn’t recommend it to anyone I know.
Lauren Allen says
Hi Ali, I’m really sorry to hear that. Where did you buy your rotisserie chicken from? What was it about it that you didn’t like?
Indelisa Montoro says
Thank you for sharing this recipe! Made it for dinner tonight and the family loved it! It was delicious and easy to assemble. <3 <3 <3
Mil says
Tried it and loved it! I actually added some marinara sauce to the mix to make it more of a pink sauce. Amazing!!
Lauren Allen says
Love that idea! Sounds amazing. Thanks for sharing!
Amanda says
Having surgery soon, trying to get meals in the freezer for my family of 7…can this be prepped and frozen? At least may be the filling?
Looks delish, thanks!
Lauren Allen says
Hi Amanda, freezing should work–i haven’t tried this specific recipe yet. But I would suggest, after you prepare it, cover it really well with a double layer of aluminum foil and freeze for up to 2 months. When ready to eat, bake from frozen for 1 hours (still covered with foil.) Then uncover and bake for another 20-30 minutes or so, or until hot and bubbly.
I’d love to hear if you try it!
Kayla says
Made this last night! Turned out absolutely amazing! My only suggestion would be to double the batch of Alfredo sauce so that if you have shells leftover you can add it! Thanks for the recipe!
Lu says
This was tonight’s dinner, and may be dinner for the rest of the year. So delicious.
Lauren Allen says
Yes! So happy you liked it 🙂 Thank you for sharing
Karly says
Hey Lauren,
I’m looking for a great alfredo recipe just to put over fettucine. Would I need to change anything about this one to make it work for just fettucine alfredo? I’ve never seen it made with mozzarella or egg yolks. Should I leave those out and increase the parmasean? Also never seen 1 cup of the whipping cream subbed with whole milk. I guess what I’m asking is what is your regular alfredo sauce recipe lol. Thanks.
-Karly
Lauren Allen says
Hi Karly, I do use this recipe for regular alfredo. I use half whole milk to cut calories (most recipes use all cream, and butter, and even cream cheese). The egg yolks help to thicken the sauce without the extra fat from those other ingredients. I also just love the flavor and texture that the mozzarella and parmesan combination adds.
However, if you want a more traditional recipe, this one is great! : https://therecipecritic.com/2016/02/the-best-homemade-alfredo-sauce-ever/
Leigh says
A keeper! Everyone liked it.
Mary says
We enjoyed it. But the 10 minutes of prep time is misleading. Just cooking the shells took longer than that. And actually stuffing the shells took longer than that, too. Curious to know how the prep time was calculated. Do you have any suggestions on making the sauce cheesier? We’re from Wisconsin & love our cheese. An extra sprinkle of Parmesan on top once it was on the plate helped. 🙂
Lauren Allen says
Hi Mary,
The cook time and prep time are separated. It’s estimated at 45 minute cook time (which should account for cooking the shells).
You could also try adding cream cheese, asiago, or romano cheese to the alfredo sauce!
I’m so glad you enjoyed the recipe! Thanks for commenting.
A B says
I made this for dinner and it was disgusting. My family wouldn’t eat it. It tasted like dog food or a weird tuna. Perhaps it’s the rotisserie chicken. I’m not sure, but I won’t be making this again.
Lauren Allen says
I’m so sorry it didn’t turn out well for your family. I wonder if you had an ingredient that was spoiled? Did you happen to try the alfredo sauce before pouring it over the shells?
Blanca says
Loved it! I didn’t do shells though, I followed the recipe but mixed it with bow tie pasta instead and sprinkled a handful of bread crumbs to thicken the dish
Jordyn says
Hi! This recipe looks delicious. I noticed it said each serving is 769 calories! I was wondering if that was accurate or maybe I misunderstood. I’m on a restricted calorie diet so I was just curious. I’ll still make it for my husband and kid regardless because I already told them and they were super excited to try it! 💖
Lauren Allen says
Hi Jordyn, the alfredo sauce and cheese is where most of the calories are coming from–could I recommend this healthier alfredo sauce recipe to use with the stuffed shells: https://tastesbetterfromscratch.com/one-pan-skinny-chicken-alfredo/ (This recipe is calculating for 6 large servings. If you serve more than 6 servings, it will be less calories.)
Darlene says
This was wonderful!!! Had a dinner party for 6 and everyone loved it. Thanks for a great recipe.
Fran says
I make this for my family and they love it. The nicest thing said about this dish was a compliment that I got at church (I cook every Wednesday night for my church family). This is the only recipe that has gotten several “This is my favorite dish” compliments. I now pass this compliment on to you.
Mary says
Love to make this but I don’t want use whipping cream, what can I use instead?
Lauren Allen says
You could use milk, but you’ll need to add a cornstarch slurry or flour to help the sauce thicken (that’s the the cream does)
Stephen Siracusa says
Chilly Wisconsin-Italian night up here. Looking forward to the casserole (and a glass of Chianti)!
Grazie.