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.

9x13 pan with jumbo shell noodles filled with chicken and broccoli alfredo mixture

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.

The ingredients needed to make Chicken Alfredo Stuffed Shells.

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.

Three process photos for making homemade alfredo sauce in a saucepan.

3. Mix together chicken, broccoli, and ½ 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 ½ cup mozzarella cheese.

Shredded chicken and broccoli in a bowl with with alfredo sauce poured on top, next to a photo of jumbo shells in a baking dish filled chicken, cheese and Alfredo sauce.

5. Bake at 350 degrees F for 25-30 minutes or until warm and bubbly.

A large spoonful of baked chicken and broccoli alfredo stuffed jumbo pasta shells.

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. 

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Recipe

Chicken and Broccoli Alfredo Stuffed Shells | Tastes Better From Scratch
Prep 15 mins
Cook 45 mins
Total 1 hr
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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 ½ 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 ½ cup mozzarella cheese.
  • Bake at 350 degrees F for about 25 minutes or until warm and bubbly.

Notes

Make Ahead Instructions: Assemble stuffed shells through step 8 of the recipe, just before baking. Cover pan and refrigerate up to 1 day in advance, until ready to bake.
Freezing Instructions: 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. 

Nutrition

Calories: 769kcalCarbohydrates: 58gProtein: 33gFat: 44gSaturated Fat: 23gCholesterol: 228mgSodium: 409mgPotassium: 506mgFiber: 2gSugar: 5gVitamin A: 1550IUVitamin C: 26.1mgCalcium: 427mgIron: 1.9mg

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I originally shared this recipe September 2016. Updated February 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 1 star
    Worst recipe ever! It literally doesn’t taste like anything. I added more garlic and other seasonings and it is still bland

  2. 5 stars
    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.

  3. 5 stars
    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!

  4. 5 stars
    I would double the recipe for the sauce as it was a bit dry for our liking. The flavor of the sauce was great !

  5. 5 stars
    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.

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