Chicken Broccoli Alfredo Stuffed Shells

by Amy on 1 October 2014

Chicken Broccoli Alfredo Stuffed ShellsI love the combination of chicken, broccoli, and alfredo sauce (or really, any cream or cheese sauce). I’ve had that combination in many pasta dishes, rice dishes, and casseroles, but had never tried it in stuffed pasta shells until I made this meal a couple months ago, and now I am totally hooked on it in this form. This recipe has become a regular in our household, since it is SO delicious, super simple to prepare, makes fantastic leftovers AND is loved by both the adults + Fearless Baby. Whenever a recipe can cover all four of those things, I’m sold!

In this recipe, tender shredded chicken is tossed with rich alfredo sauce, cheddar + parmesan cheeses, + chopped broccoli, then stuffed generously into jumbo pasta shells, topped with a little more cheese (you can never have too much!), and baked until bubbly and golden brown. Mmmm. I am seriously making myself SO hungry just thinking about this recipe again! It makes about 20 stuffed shells, which serves 4-5 people as a main dish, but it is easily doubled + prepped ahead of time, so it would be fantastic for a big family get-together or party, too. I can’t wait for y’all to try this meal + I hope you love it as much as we do!

Chicken Broccoli Alfredo Stuffed Shells

Chicken Broccoli Alfredo Stuffed Pasta Shells

serves 4-5, adapted from Sweet Dash of Sass


1 jar (which is typically around 15 oz or 1 3/4 cups) alfredo sauce, divided (or feel free to use homemade alfredo sauce if you’re feeling fancy! I typically use Classico Creamy Alfredo Sauce)
2-3 cups cooked chicken, shredded (from 2 large chicken breasts, or 1 rotisserie chicken)
2 cups cooked broccoli, chopped
1 cup shredded cheddar cheese
1.5 cups shredded or grated Parmesan cheese, divided
kosher salt + black pepper, to taste
20 jumbo pasta shells (which is half of a 12 oz box), cooked according to the package instructions


Preheat oven to 350 degrees F.

In a medium mixing bowl, combine 1.25 cups alfredo sauce (reserving 1/2 cup for later), shredded chicken, chopped broccoli, cheddar cheese and 1 cup parmesan cheese. Add kosher salt + black pepper, if needed, to taste. Evenly + generously spoon the mixture into the pasta shells (all mixture will be used up between the 20 shells).

Spoon the remaining 1/2 cup alfredo sauce in the bottom of a 9×13″ baking dish (just enough to lightly coat the bottom of the dish). Arrange the stuffed shells in the baking dish (5 rows of 4 shells fits perfectly, as pictured above). Sprinkle the remaining 1/2 cup Parmesan cheese over the shells. Cover with aluminum foil and bake for 30 minutes. Then, uncover the shells, and bake for 10 minutes more, until the cheese is melted + bubbly, + beginning to brown.

Serve hot, with more cheese if desired!

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{ 35 comments… read them below or add one }

1 danielle October 1, 2014 at 7:49 am

These sounds fabulous! My kiddos would gobble this up.

2 Phillip || October 1, 2014 at 12:27 pm

Goodness! These looks like such perfect comfort food!

3 Erin @ Simple, Sweet & Savory October 1, 2014 at 6:02 pm

Chicken, broccoli, and alfredo sauce. One of my all-time favorite trios! And you went and put ’em in cute pasta shells. GENIUS! I can’t wait to try this. 😉

4 Anna (Hidden Ponies) October 2, 2014 at 12:20 am

I love make-ahead dishes, this would be great for bringing to a friend too! I love the Classico alfredo sauce :)

5 Beth October 2, 2014 at 3:58 pm

Another great recipe! You always feature food that I’d love to try for myself.

6 Amy (Savory Moments) October 2, 2014 at 5:37 pm

These are a great twist on stuffed shells! I love broccoli + cheese (but who doesn’t, really??) so I know I would enjoy this dish.

7 Ann October 3, 2014 at 1:56 am

Oh that looks so delish.
Oh how I wish I could pull
something like that for special occasions.

8 marcela October 3, 2014 at 11:08 am

Wow! I love this recipe! These stuffed shells looks insanely good!

9 ATasteOfMadness October 3, 2014 at 5:04 pm

This looks amazing! I truly believe that chicken and broccoli is one of the best combos ever!

10 sarah k @ the pajama chef October 4, 2014 at 11:03 am

i absolutely love the sound of these shells, amy! delish!

11 Meghan October 4, 2014 at 12:31 pm

Stop it! Carb-y, cheese-y perfection! I can’t wait to try it either!!

12 Adri October 4, 2014 at 6:49 pm

Yum! This sounds like something Bart and I would really enjoy. Some nice cheese, some nice carbs, and some protein, just to make me feel good about the whole thing. I love that Fearless Baby enjoys this. I knew I was going to like that kiddo.

13 Choc Chip Uru October 4, 2014 at 7:25 pm

Wow these shells look so beautiful! I love the shape especially!

Choc Chip Uru

14 David Crichton October 6, 2014 at 2:17 pm

For some reason I only have two recipes for my giant conchiglie. Ricotta and bolognese. Now I have three! Where did I leave that packet of shells…..



15 Erin @ The Spiffy Cookie October 7, 2014 at 11:10 am

I love stuffed shells! Such a great comforting meal for this chilly days we’re finally getting. I actually am planning to make some stuffed shells tomorrow.

16 Monet October 7, 2014 at 11:04 pm

Oh my goodness! Stuffed shells have never looked so good!

17 Emily October 10, 2014 at 4:08 pm

Looks SO delicious! Thanks for sharing and also for your comment last time!

18 Danii October 15, 2014 at 3:49 pm

Do you know where I can buy those giant pasta shells? finally found a meal I can cook for my other half.

19 amy October 15, 2014 at 3:52 pm

Hi Danii! Where do you live? They’re really common in grocery stores here in the USA (in the pasta section), but it looks like from your email address that you may be in the UK?

20 marcela November 11, 2014 at 3:23 am

YUMMY! I love the way your stuffed shells look like! Also, I can bet that they taste delicious!

21 Tiana March 30, 2015 at 4:36 pm

im currently making these as we speak but im so lost at the part of how everyone cooke their chicken .. idk if i should boil it and if i should boil it for how long ?

22 amy March 30, 2015 at 4:43 pm

Hi Tiana. Are you using boneless/skinless chicken breasts? If so, you can boil them submerged in water or chicken broth for 15-20 minutes. Then, transfer them to a bowl, cover them, and let them cool until they’re cool enough to handle. Then, shred and proceed! I actually usually bake my chicken for recipes like this, rather than boil (they’re more tender that way), but boiling works a-okay, too!

23 Tiana March 30, 2015 at 4:51 pm

yes i have boneless chicken breast and say if i throw them in the oven to bake, for how long should i bake the chicken breast for ?

24 amy March 30, 2015 at 4:59 pm

I’d rub them with a little olive oil, sprinkle with salt and pepper, then cover in a baking dish and bake for 30-40 minutes at 400 degrees. =)

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