This Chicken Alfredo Stuffed Shells with Broccoli dish transforms ordinary pasta into something extraordinary! Jumbo pasta shells filled with creamy chicken, tender broccoli, and cheese, then baked to perfection. It’s a restaurant-quality meal that comes together in just 40 minutes, making it ideal for those busy weeknights when you want something special without spending hours in the kitchen.

Why You’ll Love This Recipe

Perfect Comfort Food: The combination of creamy alfredo sauce, tender chicken, and cheese creates the ultimate comfort dish that the whole family will request again and again.
Make-Ahead Friendly: You can assemble these stuffed shells earlier in the day or even the night before, then just pop them in the oven when you’re ready to eat.
Balanced Meal in One Dish: Protein from the chicken, veggies from the broccoli, and carbs from the pasta make this a complete meal in one delicious package.
Impressive Yet Simple: These stuffed shells look fancy enough for company but are surprisingly straightforward to prepare, even for beginners.

Chicken Alfredo Stuffed Shells with Broccoli Recipe

Ingredients You’ll Need

Jumbo Pasta Shells: These create the perfect vessel for holding all that creamy, cheesy filling. Make sure to cook them just until al dente so they don’t fall apart when stuffing.
Chicken: Provides protein and substance to the filling. Using pre-cooked or rotisserie chicken makes this recipe come together in a flash.
Broccoli: Adds color, nutrition, and a pleasant texture contrast to the creamy elements. The small florets mix perfectly with the other filling ingredients.
Onion: Creates a flavor foundation that enhances everything else. Don’t skip this humble ingredient – it makes a world of difference!
Alfredo Sauce: The creamy dreamy base of our filling and topping. You can use store-bought to save time or homemade if you’re feeling ambitious.
Cheddar Cheese: Adds a sharp, tangy flavor that complements the creamy alfredo perfectly. It also creates that irresistible melty top when baked.
Parmesan Cheese: Brings a nutty, salty dimension that elevates the entire dish. Fresh grated is always best if you have it.
Seasonings: Simple salt and pepper is all you need since the alfredo sauce already brings plenty of flavor to the party.

Variations

Want to customize these stuffed shells? Here are some delicious options:

Veggie Lovers: Add sautéed mushrooms, spinach, or red bell peppers to the filling for extra vegetables.
Seafood Twist: Replace chicken with cooked shrimp or crabmeat for an elegant seafood version.
Spice It Up: Add red pepper flakes or a dash of cayenne to the filling for a touch of heat.
Herb Enhancement: Mix in fresh herbs like basil, parsley, or thyme to brighten the flavors.

How to Make Chicken Alfredo Stuffed Shells

Step 1: Prepare the Components

Sauté the onion in a skillet until soft and translucent. Lightly steam the broccoli florets until bright green but still crisp. Shred or chop your cooked chicken into bite-sized pieces.

Step 2: Cook the Pasta

Boil the jumbo shells in generously salted water until just al dente (slightly firm). Be careful not to overcook them, as they’ll continue cooking in the oven. Drain and lay them out separately to cool so they don’t stick together.

Step 3: Make the Filling

Set aside ½ cup of alfredo sauce for topping. In a large mixing bowl, combine the sautéed onions, steamed broccoli, shredded chicken, half of the cheddar cheese, salt, and pepper. Pour in the remaining alfredo sauce and mix everything until well incorporated.

Step 4: Stuff the Shells

Once the pasta shells are cool enough to handle, spoon the chicken-broccoli mixture into each shell. Place the stuffed shells in a greased baking dish, arranging them in a single layer.

Step 5: Add Final Touches

Drizzle the reserved alfredo sauce over the stuffed shells. Sprinkle with the remaining cheddar cheese and the parmesan cheese for that perfect golden top.

Step 6: Bake to Perfection

Cover the baking dish with foil and bake at 350°F for 25 minutes. Remove the foil and continue baking for another 5-10 minutes until the cheese is bubbly and beginning to brown. Let rest for a few minutes before serving.

Pro Tips for Making the Recipe

Don’t Overcook the Shells: Cook them just until al dente or even slightly underdone. They’ll continue cooking in the oven, and you want them to hold their shape.
Cooling Trick: Rinse cooked shells with cool water and lay them out on a baking sheet to prevent sticking while you prepare the filling.
Filling Technique: Use a small spoon or cookie scoop to fill the shells without breaking them. If some shells tear, don’t worry – you can still use them at the bottom of your dish.
Rotisserie Chicken Shortcut: Picking up a rotisserie chicken from the grocery store saves significant time and adds great flavor.
Extra Sauce: If you like your pasta dishes extra saucy, consider having additional warm alfredo sauce available for serving.

How to Serve

These stuffed shells truly shine as the star of the meal, but here are some perfect pairings:

Simple Sides:

Serve with a light green salad dressed with lemon vinaigrette to balance the richness of the pasta.

Bread Options:

Garlic bread or a crusty Italian loaf makes the perfect companion for soaking up extra sauce.

Wine Pairing:

A glass of buttery Chardonnay or light Pinot Grigio complements the creamy alfredo beautifully.

Make Ahead and Storage

Make Ahead

Assemble the entire dish up to 24 hours before baking. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from refrigerator 30 minutes before baking and add 5-10 minutes to the covered baking time.

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the sauce during storage, so have extra alfredo on hand for reheating.

Freezing

These stuffed shells freeze beautifully! Freeze unbaked shells in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the baking time.

Reheating

For best results, reheat in a 350°F oven, covered with foil, until heated through (about 15-20 minutes). You can also microwave individual portions, though the texture won’t be quite as good.

FAQs

Can I make this dish vegetarian?
Absolutely! Skip the chicken and double up on veggies instead. Try adding sautéed mushrooms, spinach, or zucchini for a hearty vegetarian version. You might also consider adding a bit of ricotta to the filling for extra richness.

What if I can’t find jumbo pasta shells?
No problem! Manicotti tubes work wonderfully as an alternative. You can also transform this into a layered pasta bake using no-boil lasagna noodles. Simply layer the sauce, noodles, and filling mixture in a baking dish, finishing with cheese on top.

Can I use a different sauce instead of alfredo?
Definitely! This recipe is versatile and works well with marinara sauce for a red sauce version, or even a pink sauce (mix alfredo and marinara together). Each variation gives the dish a completely different but equally delicious flavor profile.

Is there a way to make this recipe lighter?
For a lighter version, use low-fat alfredo sauce or make your own with light cream cheese and skim milk. You can also use part-skim cheeses and increase the ratio of broccoli to chicken and cheese in the filling.

Final Thoughts

These Chicken Alfredo Stuffed Shells with Broccoli bring together the best of comfort food with impressive presentation. They’re the perfect solution when you want something special that doesn’t require hours in the kitchen. With the combination of tender pasta, creamy filling, and gooey cheese topping, this dish is bound to become a regular request in your household. Give it a try tonight – your family will think you spent all day preparing this restaurant-worthy meal!

Chicken Alfredo Stuffed Shells with Broccoli Recipe