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!
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.
- 1 12 oz box Jumbo Shells
- 2 1/2 cups cooked shredded chicken (I use rotisserie)
- 1 1/2 cups chopped steamed broccoli
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 1/4 cups whole milk
- 2/3 cup freshly shredded Parmesan
- 3/4 cup freshly shredded mozzarella cheese divided
- 2 large egg yolks beaten
- Salt and freshly ground black pepper to taste
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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.
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Make alfredo sauce:
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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. Then slowly add the egg mixture to the saucepan and stir to combine. Remove from heat and stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
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To a large mixing bowl add chicken, broccoli and 1/2 cup alfredo sauce and 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.
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Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
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Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.
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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! 🙂