I’m always looking for new dinner ideas. Of course, having a food blog I need new recipes to post, but way before I had my blog I loved searching for new ideas! I have countless food magazines, cookbooks and I’m a big stalker of my friends’ food blogs too. 😉
I came across this recipe awhile back from my friend Lauren’s blog Tastes Better From Scratch. (Her recipes are amazing so make sure to check out her blog if you haven’t yet!) I printed her recipe for these Chicken and Broccoli Alfredo Stuffed Shells the minute I saw it and KNEW they were going to be awesome.
Shredded chicken and broccoli are combined with Alfredo sauce and stuffed inside jumbo pasta shells. Easy peasy and SO good! I changed just a few things from her recipe. It was a busy day so I used jarred Alfredo to save on time. I know, I know- homemade is 100 million times better, so next time I make it I’ll be making the homemade. I also added garlic powder to the chicken for extra flavor. It was one tasty dinner and the leftovers the next day were even better!
- 1 (12 oz.) box Jumbo Shells
- 2 cups cooked, shredded chicken
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1 (12 oz.) bag frozen broccoli florets (steamed then chopped)
- 1 (16 oz.) jar Alfredo sauce OR use the homemade Alfredo recipe below
- 1 cup shredded Mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 1/4 cups whole milk
- 2/3 cup freshly shredded Parmesan
- 3/4 cup freshly shredded Mozzarella cheese
- Salt and pepper, to taste
- Cook pasta shells according to package instructions, just until al dente. Drain water and lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.
- Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and Mozzarella cheese. Season with salt and pepper, to taste.
- FOR STUFFING SHELLS: In a large bowl add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour in 1 cup Alfredo sauce and stir together. Add a spoonful of Alfredo sauce to the bottom of a greased 9x13-inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
- Pour remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.
- Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!
Will this freeze well?
Hubby & I made this for Dinner tonight. And it was Totally Delicious. I’m not a fan of Alfredo Sauce. But this was again Totally Delicious. Next time we will make the Homemade Alfredo Sauce. I Never would of thought it was as Easy as it sounds to be. So will let you know of the Dish with the Homemade Sauce. Oh we did add the minced garlic in the jar 1/4 tea. And topped the Shells with sprinkles of cheese added more Zest…. Thank-you Enjoyed so Much 🙂 ING
My son doesn’t like broccoli can it be made with corn and still taste good?
This was absolutely delicious! My husband did his happy dance while eating it and has requested me to cook this again next week! I made the sauce from scratch and I’m glad I did. I added a little bit of nutmeg and more garlic to my liking and it came out great! Five stars all around! ⭐️⭐️⭐️⭐️⭐️
I made 10 of these for a freezer meal exchange this weekend. Tested one from freezer to oven and they were perfect! Great recipe!! (though that was a LOT of stuffing shells!)
Could you tell me what temp you baked out and for how long?
Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!
i WOULD LIKE TO BE PLACED OF THE Email LIST THANK YOU1
Anybody else having trouble with the home alfredo sauce thickening?