Chicken & Broccoli Alfredo Stuffed Shells

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If you need a delicious dinner for your family then look no further. These Chicken & Broccoli Alfredo Stuffed Shells are a family-favorite and easy to make!

Try these amazing pasta dishes too- Chicken Ranch Pasta BakeCreamy Pasta PrimaveraChicken Mozzarella Pasta with Sun-Dried Tomatoes and Cajun Chicken Pasta.

Chicken Broccoli Alfredo Shells

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 food blogs too. 😉

I came across this recipe from Lauren’s blog Tastes Better From Scratch awhile ago. (Her recipes are amazing so make sure to check out her blog!) I printed the recipe the minute I saw it and knew they were going to be awesome. 😊

Chicken Broccoli Alfredo Shells

Shredded chicken and broccoli are combined with the sauce and stuffed inside jumbo pasta shells. So quick, easy and so good! It was one tasty dinner and the leftovers the next day were even better!

Friends, I thought these turned out so yummy, and my family loved them too. I now make them on our monthly dinner rotation because they’re that good!

Chicken Broccoli Alfredo Shells

Chicken Broccoli Alfredo Shells
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4.67 from 6 votes

Chicken and Broccoli Alfredo Stuffed Shells

Prep Time 30 minutes
Cook Time 25 minutes
Servings 6
Author Holly


Alfredo Sauce

  • 3 tablespoons salted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 ¼ cups whole milk
  • 2/3 cup shredded Parmesan cheese
  • 3/4 cup shredded Mozzarella cheese

Stuffed Shells

  • 1 box (12 ounces) Jumbo Shells
  • 2 cups cooked, shredded chicken (a rotisserie chicken works great for this recipe)
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 bag (12 ounces) frozen broccoli florets steamed then chopped
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup shredded Parmesan cheese


Alfredo Sauce

  • 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 a little pepper, if desired.)

Stuffed Shells

  • Meanwhile, cook pasta shells according to package instructions, just until al dente. Drain water then lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.
  • In a large bowl add chicken, garlic powder, salt, pepper and chopped broccoli. Toss to combine. Pour in 1 cup of the Alfredo sauce and stir together. Grease a 9×13-inch baking dish. Fill each shell with a large spoonful of the chicken and broccoli mixture and place side by side in the prepared dish.
  • Pour the remaining Alfredo sauce evenly over the shells. Sprinkle tops with the Mozzarella and Parmesan cheeses. Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!



Chicken Broccoli Alfredo Shells
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36 thoughts on “Chicken & Broccoli Alfredo Stuffed Shells

  1. 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! ⭐️⭐️⭐️⭐️⭐️

  2. 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!)

  3. Made it for dinner. I didn’t have shells so I use manicotti. It was delicious. Have left overs for lunch.

  4. Made this dish for my family. It was very good my Alfredo sauce thickened on it own. I’ll make it again. Thank you for such a good recipe

    1. I didn’t want to stuff the shells, so I made it more like a casserole with rotini pasta mixed in. It was still delicious, but not quite as much work!

  5. Made this for dinner, and both my husband and I loved it! I used fresh veggies (carrots and broccoli)I steamed them prior to adding them to the chicken mix. Will definately put this in the dinner rotation, and attempt to do these as freezer meals.

  6. To make it more adult: Replace part of the mozzarella with shaved parmesan. Add a lot of pepper and a tiny skosh of nutmeg to the filling mixture. As a smart woman said below, remove the foil for the last few minutes to let it brown. I would serve with diced tomatoes on top, because I like that sort of thing.

  7. I’ve been dying to try this. Finally made it tonight, and it was a huge hit. My kids first balked at the broccoli and chicken combo, but they ate it all up with some garlic bread and peas. So creamy, comforting, and delicious. Thanks, Holly!

  8. 4 stars
    Tried this for my picky eater and she had seconds! I will try homemade sauce next time, I think I put too much inside. But it is delicious!

  9. 5 stars
    Just made this…it is delicious..I added ricotta into the chicken mixture and added grated Parmesan and some Mascarpone…it came out so good!!

    1. Yes, you can bake it as normal then transfer it to a crock pot to keep it warm for a few hours. I wouldn’t keep it in there any longer than just a few hours. I worry it will dry it out.

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