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Chicken Broccoli Alfredo Stuffed Shells

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These chicken broccoli Alfredo stuffed shells are creamy, cheesy, and packed with flavor. Tender jumbo pasta shells are filled with a delicious mixture of chicken, broccoli, and cheese, then topped with rich Alfredo sauce and baked to perfection. A comforting dish perfect for family dinners or special occasions.

Ingredients

Scale

For the stuffed shells:

  • 20 jumbo pasta shells
  • 2 cups (250 g) cooked chicken, shredded or diced
  • 1 1/2 cups (150 g) steamed broccoli, chopped
  • 1 cup (100 g) ricotta cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Alfredo sauce:

  • 4 tablespoons (60 g) unsalted butter
  • 2 cups (480 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

For topping:

  • 1/2 cup (50 g) shredded mozzarella cheese
  • 1/4 cup (25 g) grated Parmesan cheese

Instructions

  1. Cook the pasta shells:
    • Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente, according to package instructions. Drain, rinse with cold water, and set aside.
  2. Make the filling:
    • In a large bowl, combine the cooked chicken, steamed broccoli, ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, egg, garlic powder, salt, and black pepper. Mix well.
  3. Prepare the Alfredo sauce:
    • In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the heavy cream and cook until slightly thickened, about 5 minutes.
    • Remove from heat and stir in the grated Parmesan cheese until smooth. Season with salt and pepper to taste.
  4. Assemble the dish:
    • Preheat the oven to 375°F (190°C). Spread 1 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish.
    • Stuff each cooked pasta shell with the chicken and broccoli mixture and arrange them in the baking dish. Pour the remaining Alfredo sauce over the shells.
  5. Top and bake:
    • Sprinkle the stuffed shells with the remaining mozzarella and Parmesan cheese. Cover with foil and bake for 25 minutes.
    • Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  6. Serve:
    • Let the dish cool for 5 minutes before serving. Garnish with fresh parsley, if desired.

Notes

  • Substitute rotisserie chicken for a quick option.
  • Add a pinch of red pepper flakes to the Alfredo sauce for a slight kick.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/chicken-broccoli-alfredo-stuffed-shells/