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Our Chicken Alfredo Stuffed Shells are filled with a creamy chicken and broccoli Alfredo mixture, topped with more sauce and cheese, and baked to bubbly perfection.
Chicken Alfredo Stuffed Shells is one everybody requests.
I mean, what's not to lova about giant stuffed pasta, especially when it's filled with chicken alfredo? I like to use leftover rotisserie chicken to make these stuffed shells an even quicker meal. It's one of those dinners that feels a little special but is really simple to throw together on a busy weeknight. Even the picky eaters will lick their plates clean! And if your family loves this one make sure they try our traditional stuffed shells recipe that has more of a lasagna-style taste.
Tip: Don't overcook the pasta shells before stuffing! Cook them just until al dente so they hold their shape when filled and baked. They'll continue cooking in the oven and soak up all that delicious Alfredo sauce.
Try more of my pasta recipes, like Slow Cooker Lasagna, Pastalaya, Creamy Tomato Tortellini, and Manicotti!
How to make Chicken Alfredo Stuffed Shells:
Cook the Shells Boil the jumbo shells until al dente. Don't cook more than that since they will cook more in the alfredo sauce when they bake. Drain and rinse in cold water then set aside.
Make Alfredo Sauce: Combine butter, garlic, heavy cream, and milk in a saucepan over medium heat until it simmers. Beat egg yolks in a small bowl then slowly temper the egg yolks with ladles of the sauce, stirring constantly. Slowly pour the egg mixture into the pan, whisking constantly then take off heat. Stir in parmesan cheese and mozzarella and season with salt and pepper.
Fill the Shells: Toss the chicken and broccoli with a little alfredo sauce, then stuff the mixture into the shells and arrange them in a 9×13 pan.
Bake and Serve: Pour the remaining alfredo sauce over the shells, top with the rest of the mozzarella, and bake at 350 degrees F for about 25 minutes until warm and bubbly. Serve this stuffed shells with chicken recipe with a salad and breadsticks. If you love this recipe, make sure to try my classic stuffed shells recipe!
Stuffed Shells with Chicken
Ingredients
- 12 ounce box Jumbo pasta shells
- 2 1/2 cups cooked shredded chicken, (I use rotisserie)
- 1 1/2 cups fresh broccoli florets, , 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.12 ounce box Jumbo pasta shells
- 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.3 Tablespoons unsalted butter, 3 cloves garlic, 1 cup heavy whipping cream, 1 ¼ cups whole milk, 2 large egg yolks
- Stir in Parmesan cheese and ¼ cup mozzarella. Season with salt and pepper, to taste.2/3 cup freshly grated parmesan cheese, ¾ cup shredded mozzarella cheese, salt and freshly ground black pepper
- Combine filling: In a large mixing bowl toss together chicken, broccoli, and ½ cup alfredo sauce.2 ½ cups cooked shredded chicken, 1 ½ cups fresh broccoli florets
- Stuff Shells: 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.
- Next time try lasagna stuffed shells or pizza stuffed shells!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe September 2016. Updated February 2021 and September 2026.
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?
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
Can these be prepared the day before and if so, how would you suggest?
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!
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?
Hi Lori, I think about a 24 oz Jar would work great!
Can this be made the night before and warmed up the next day?
Yes, you could prepare it, cover it and refrigerate it, and then bake it as directed the next day.
I made this and it’s delicious!!
Wtf is al dente?
A little crunchy or not looking like a limp noodle
Hi this is Tanya I made stuffed noddels they were Tha bomb thanks
Firm not too hard no too soft
This will be tonights dinner
Ohhhh lawd!! This looks so delicious. Already pinned it and will be making this soon!
Oh boy! I’m in love with Alfredo ! Every way. This is great combination. Thank you !