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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.
Worst recipe ever! It literally doesn’t taste like anything. I added more garlic and other seasonings and it is still bland
Just tried today and AMAZING!! Thank you for sharing! 💕
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.
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!
I would double the recipe for the sauce as it was a bit dry for our liking. The flavor of the sauce was great !
Our family loved this! My son and I made it together. It is delicious!
Very tasty! My daughter end I enjoy trying new pasta dishes and this was definitely a hit in our books.
This was a great hit!!
Was amazing. Definitely will double the sauce next time.
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.
I went to three stores today looking for shells. At least we have toilet paper. 😂