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Chicken Alfredo Stuffed Shells with Broccoli Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Baking
  • Cuisine: American-Italian
  • Diet: Halal

Description

Chicken Alfredo Stuffed Shells with Broccoli is a comforting, creamy, and cheesy main-course dish that’s perfect for family dinners. Tender jumbo pasta shells are filled with a savory mixture of shredded chicken, crisp broccoli, sautéed onion, and two types of cheese, all smothered in rich Alfredo sauce. With a golden baked topping, this recipe is both satisfying and kid-friendly, and it’s easily adaptable for convenience or to suit your tastes.

Ingredients

Units Scale

Main Ingredients

  • 1 small onion, finely chopped
  • 2 cups broccoli, chopped into small florets
  • 2 cups cooked chicken, shredded or chopped
  • 21 jumbo pasta shells (about 2/3 of a box)
  • 16 ounces Alfredo sauce (divided)
  • 1 cup cheddar cheese (divided)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked pepper
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Prepare Vegetables and Chicken: Sautee the chopped onion in a pan over medium heat until softened and fragrant. Lightly steam the broccoli florets until just tender but still vibrant. If not using precooked chicken, cook and shred your chicken breast or use rotisserie chicken for convenience.
  2. Boil the Pasta Shells: Cook the jumbo pasta shells in plenty of salted, boiling water according to package directions until just al dente. Drain and set aside to cool slightly so they are easy to handle for stuffing.
  3. Reserve Alfredo Sauce: Measure out half a cup of the Alfredo sauce and set it aside to use as a topping later in the recipe.
  4. Make Stuffing Mixture: In a large bowl, mix together the sautéed onions, steamed broccoli, shredded chicken, half the cheddar cheese, salt, and pepper. Add the remaining Alfredo sauce (except the reserved half cup) and mix well until everything is evenly coated.
  5. Stuff the Shells: Once the pasta shells are cool enough to handle, carefully spoon the chicken and broccoli mixture into each shell, being sure to fill them generously.
  6. Assemble the Casserole: Place the stuffed shells in a greased baking dish. Drizzle the reserved half cup of Alfredo sauce over the top, and sprinkle over the remaining cheddar and grated Parmesan cheese.
  7. Bake: Cover the dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is melted, bubbly, and golden.
  8. Serve: Remove from the oven, allow to cool for a few minutes, and serve hot. Enjoy your creamy Chicken Alfredo Stuffed Shells with Broccoli!

Notes

  • For convenience, use a rotisserie chicken instead of cooking chicken from scratch.
  • Store leftovers tightly covered with plastic wrap in the refrigerator for about 2 days, and add extra sauce before reheating to prevent drying out.
  • If jumbo shells are unavailable, use manicotti tubes or make a lasagna-style bake with no-boil lasagna sheets.
  • Enhance flavor by adding fresh garlic or a sprinkle of garlic powder to the stuffing mixture.

Nutrition

  • Serving Size: about 5 stuffed shells
  • Calories: 560
  • Sugar: 3g
  • Sodium: 1120mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 110mg

Find it online: https://emilyquickdinners.com/chicken-alfredo-stuffed-shells-with-broccoli-recipe/