Description
These creamy, cheesy stuffed shells are filled with tender chicken, fresh broccoli, and a rich Alfredo sauce. Perfect for a comforting dinner, this dish combines Italian flavors with a hearty, wholesome twist. It’s a crowd-pleaser that’s great for family meals or entertaining guests!
Ingredients
Units
Scale
For the Stuffed Shells:
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli, finely chopped
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Alfredo Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 3/4 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- Salt and black pepper, to taste
For Topping:
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the Pasta:
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse with cool water to stop the cooking process. Set aside. - Make the Filling:
In a large bowl, combine shredded chicken, chopped broccoli, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined. - Prepare the Alfredo Sauce:
In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in heavy cream and simmer for 2–3 minutes. Gradually whisk in Parmesan cheese until smooth. Season with nutmeg (if using), salt, and pepper. - Stuff the Shells:
Spoon about 2 tablespoons of the filling mixture into each cooked shell. Place the stuffed shells in a greased 9×13-inch baking dish. - Assemble and Bake:
Pour the Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella cheese and Parmesan cheese on top. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. - Serve:
Let the dish cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- You can substitute shredded rotisserie chicken for convenience.
- For extra flavor, add a pinch of crushed red pepper flakes to the Alfredo sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.