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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.
This was wonderful!!! Had a dinner party for 6 and everyone loved it. Thanks for a great recipe.
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! ?
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.)
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
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.
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?
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. ?
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 keeper! Everyone liked it.
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
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/
This was tonight’s dinner, and may be dinner for the rest of the year. So delicious.
Yes! So happy you liked it 🙂 Thank you for sharing
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!
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!
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!