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Chicken Broccoli Alfredo Stuffed Shells

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


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!