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This comforting chicken and broccoli Alfredo stuffed shells dish brings the best of creamy pasta to the dinner table. Tender shredded chicken and just-steamed broccoli are nested inside jumbo shells and smothered in homemade Alfredo sauce. It is every bit as satisfying as it sounds and always disappears fast when I make a pan for my crew.
I first made these during a busy week when I needed something cozy yet make-ahead. My husband went back for seconds and my youngest asked for the recipe to go in our family binder.
Ingredients
- Jumbo pasta shells: They are sturdy enough to hold the filling and turn out tender with a short boil. Try to pick shells that are unbroken and roughly the same size
- Cooked shredded chicken: Rotisserie chicken works perfectly here. The texture is just right and it saves time. Choose a plain or lightly seasoned bird
- Frozen broccoli florets: Steams up quickly and blends well in the filling. Bright green broccoli gives color and a mild fresh bite. Look for uniformly sized florets if you can
- Alfredo sauce: Butter, garlic, heavy cream, whole milk, Parmesan and Mozzarella. This from-scratch sauce is rich and velvety. Use fresh Parmesan and good mozzarella for best melt and flavor
- Shredded Mozzarella and Parmesan cheese: These two cheese toppings give that classic gooey golden finish
- Garlic powder: Adds subtle depth to the chicken blend
- Salt and pepper: Rounds out the flavors so taste as you go
Step-by-Step Instructions
- Make the Alfredo Sauce:
- Melt the butter with minced garlic in a saucepan over medium heat. Gently stir as the butter melts and the garlic softens which takes about one minute. Pour in the heavy cream and whole milk. Keep stirring while bringing it to a gentle simmer. You want a few bubbles around the edges so the flavors infuse. Remove from the heat then whisk in freshly shredded Parmesan and Mozzarella. Stir until melted and smooth. Season lightly with black pepper
- Cook the Pasta Shells:
- Fill a large pot with water and bring it to a rolling boil. Salt the water generously. Then add the jumbo shells. Cook them just until al dente or barely tender which should take about nine minutes by most brands. Drain them right away and carefully lay each shell on a parchment lined baking sheet to cool and prevent sticking
- Prepare the Chicken Broccoli Filling:
- In a large mixing bowl combine the shredded chicken, garlic powder, salt and pepper. Toss to blend everything evenly. Add the steamed chopped broccoli. Make sure the broccoli is just tender not mushy. Stir in one cup of the freshly made Alfredo sauce. This binds the mixture and gives a luscious texture
- Stuff the Shells:
- Take each cooled shell and gently fill it with a hearty spoonful of the chicken and broccoli mixture. Use your hands or a small spoon to get the filling packed in but do not overstuff. Arrange the filled shells snugly in a greased baking dish. This helps keep them upright and juicy as they bake
- Bake the Casserole:
- Once all shells are tucked in, pour the remaining Alfredo sauce evenly over the top so every shell is covered. Sprinkle plenty of shredded Mozzarella and Parmesan on top for a bubbly crust. Bake uncovered at three hundred fifty degrees Fahrenheit for twenty five minutes until the sauce is bubbling and the cheese turns golden brown. Let sit five minutes before serving
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The broccoli is my favorite part because it adds a fresh contrast to the rich sauce. The first time I made this my daughter helped stuff the shells and we laughed about the overflow. She now calls them dinner surprises
Storage Tips
If you have leftovers cool them completely before covering with foil or transferring into airtight containers. The shells stay delicious in the fridge for up to three days. Reheat in the oven or microwave until hot, covering with extra sauce if they look dry. If freezing, assemble the casserole but wait to bake. Wrap well and store for up to two months. Bake straight from frozen adding ten minutes to your cooking time
Ingredient Substitutions
You can swap in cooked turkey or even ham for the chicken if you have some on hand. Fresh broccoli can stand in for frozen, just chop and quickly steam it. You can use half and half instead of all heavy cream for a lighter sauce. For a gluten free meal look for gluten free jumbo shells which are now fairly easy to find
Serving Suggestions
Serve these stuffed shells with a simple green salad tossed in a tangy vinaigrette. Garlic bread or crusty Italian bread makes an excellent side. The creamy casserole pairs beautifully with roasted vegetables or even a sprinkle of red pepper flakes on top for those who like a little heat
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Cultural and Historical Context
Stuffed pasta shells originate from Italian American kitchens as a hearty way to turn leftovers and staple ingredients into a crowd pleasing bake. Alfredo sauce itself is a creamy Roman import made famous in the United States. This recipe bridges the best of both comfort pastas and brings family together around the table in true Italian American style
Commonly Asked Questions
- → How can I save time preparing this dish?
Use rotisserie chicken and frozen broccoli florets to reduce prep time significantly, allowing for quick assembly.
- → What pasta shells work best?
Jumbo pasta shells are ideal for holding the filling, giving each bite a perfect balance of flavors and texture.
- → Can I make this meal ahead of time?
Yes, assemble the stuffed shells and refrigerate unbaked for up to 24 hours. Bake when ready to serve for easy meal planning.
- → What are good side dishes?
Serve with a crisp green salad, steamed vegetables, or garlic bread to complement the creamy pasta dish.
- → Can I freeze the stuffed shells?
Assembled shells (before baking) can be frozen. Wrap tightly, freeze, thaw overnight, and bake as directed for a convenient meal.