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
Add to Meal Plan

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.

  6. 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!

    1. 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!

  7. 5 stars
    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.

  8. 4 stars
    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.

  9. Chilly Wisconsin-Italian night up here. Looking forward to the casserole (and a glass of Chianti)!
    Grazie.

    1. 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)

  10. 5 stars
    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.

  11. 5 stars
    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! ?

  12. 4 stars
    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

  13. 1 star
    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.

    1. 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?

  14. 4 stars
    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. ?

    1. 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.

  15. 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

    1. 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/

  16. 5 stars
    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!

  17. 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!

    1. 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!

  18. 5 stars
    Thank you for sharing this recipe! Made it for dinner tonight and the family loved it! It was delicious and easy to assemble. <3 <3 <3

  19. My family and I did not like this meal at all. We were so excited to try it and it smelled amazing while making, but did not come out as expected at all. The rotisserie chicken killed it for us. I wouldn’t make this again and wouldn’t recommend it to anyone I know.

    1. Hi Ali, I’m really sorry to hear that. Where did you buy your rotisserie chicken from? What was it about it that you didn’t like?

    1. Hi Alex, yes, they are the same thing–just depends on what type of grater you are using. Hope you enjoy them!

  20. 3 stars
    Would I make this again? probably not. The Alfredo sauce was very good. The filling to loose. I added extra cheese to hold it together in shells. by the time I doctored it up, it’s no longer your recipe.

  21. 5 stars
    These alfredo stuffed shells were amazing! I thought I had a good homemade alfredo sauce until I made this one. My whole family loved it! Thank you!

  22. 5 stars
    Hi Lauren! This chicken & broccoli shells recipe looks amazing…just a quick question- my husband loves ricotta in his stuffed shells-is there a way to add this to the recipe without ruining it? I’m new to cooking so any help would be appreciated ; )

    1. That would be delicious! I would add a big scoop of ricotta into the chicken/broccoli/alfredo filling, and then stuff the shells with it. Hope your husband approves! 🙂

  23. I made this but instead of broccoli I used peas and bacon. Chicken carbonara shells! Mmmm.mmmmm good.

  24. I tried this receipt on my partner. He loved it so much he was asking when we would be having next. Even recommended me to cook it for his family when they visited. Truly delicious if I say so myself. Thanks for sharing the recipe.

  25. I made these once everyone loved it so much my grown grandchild is now requesting it!!! these are great!!

  26. 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?

  27. 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

    1. 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!

  28. 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?