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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.
Have you ever used store bought Alfredo sauce in a pinch with this recipe?
I haven’t (only because I don’t like the taste of it) but there’s not reason you couldn’t!
I wondered the same thing
I just started following your blog and am trying out week 53 to start! Just finished day 3 (ranch pork chops) and each recipe so far as been a home run hit! Thank you!
Just wondering with this recipe if there is an egg substitute for the sauce? I have a severe raw/undercooked egg allergy and didn’t read the recipes ahead of time. I have all the ingredients for this one and don’t want to miss out.
Thank you ahead of time!
Thanks Jessica, that makes me so happy to hear! No problem–the eggs are just used to thicken the sauce, so you can leave them out entirely and add a little cornstarch slurry (little cornstarch mixed with water) to thicken the sauce, or just add more cheese. Enjoy!
Made this yesterday, it was awesome. The only twist I put on it was instead of cooking it in the oven, I cooked in our pellet smoker. Oh so good that way.
Will the sauce separate and get oily when reheated? That always happens to me with Alfredo sauce?
Wonderful quick easy. Will make this over and over. Thank you!
I used the sauce recipe today with pasta and spinach, it was so good
I liked it. Hubby thought it was bland so I added some extra garlic powder, onion powder and pepper at the end which really helped.
I use the Alfredo sauce recipe and make the stuffed shells carbonara style. Bacon and peas. Mmmm mmmm!
Sounds delicious!
Chilly Wisconsin-Italian night up here. Looking forward to the casserole (and a glass of Chianti)!
Grazie.
Love to make this but I don’t want use whipping cream, what can I use instead?
You could use milk, but you’ll need to add a cornstarch slurry or flour to help the sauce thicken (that’s the the cream does)
I make this for my family and they love it. The nicest thing said about this dish was a compliment that I got at church (I cook every Wednesday night for my church family). This is the only recipe that has gotten several “This is my favorite dish” compliments. I now pass this compliment on to you.
It was soo delicious ! Yum !