I 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 Pasta Shells
serves 4-5, adapted from Sweet Dash of Sass
Ingredients
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 instructionsDirections
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 }
These sounds fabulous! My kiddos would gobble this up.
Goodness! These looks like such perfect comfort food!
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. 😉
I love make-ahead dishes, this would be great for bringing to a friend too! I love the Classico alfredo sauce
Another great recipe! You always feature food that I’d love to try for myself.
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.
Oh that looks so delish.
Oh how I wish I could pull
something like that for special occasions.
Wow! I love this recipe! These stuffed shells looks insanely good!
This looks amazing! I truly believe that chicken and broccoli is one of the best combos ever!
i absolutely love the sound of these shells, amy! delish!
Stop it! Carb-y, cheese-y perfection! I can’t wait to try it either!!
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.
Wow these shells look so beautiful! I love the shape especially!
Cheers
Choc Chip Uru
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…..
Thanks
Dave.
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.
Oh my goodness! Stuffed shells have never looked so good!
Looks SO delicious! Thanks for sharing and also for your comment last time!
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Do you know where I can buy those giant pasta shells? finally found a meal I can cook for my other half.
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?
YUMMY! I love the way your stuffed shells look like! Also, I can bet that they taste delicious!
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 ?
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!
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 ?
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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