Chicken Alfredo Stuffed Shells

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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!

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Stuffed Shells with Chicken

Author: Lauren Allen

Chicken Alfredo Stuffed Shells include jumbo pasta shells filled with chicken and broccoli, smothered in an easy Alfredo sauce. 

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Servings: 6 servings

Cost: 10

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Ingredients 

US CustomaryMetric

 

0.5x1x2x?

• ▢ 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

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: 558kcal, Carbohydrates: 50g, Protein: 33g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 161mg, Sodium: 384mg, Potassium: 504mg, Fiber: 2g, Sugar: 6g, Vitamin A: 834IU, Vitamin C: 20mg, Calcium: 316mg, Iron: 2mg

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.