Chicken & Broccoli Alfredo Stuffed Shells

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If you need a delicious dinner for your family tonight 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.

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 for Chicken and Broccoli Alfredo Stuffed Shells from Lauren’s blog Tastes Better From Scratch. (Her recipes are amazing so make sure to check out her blog!) I printed her recipe for these 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. So quick, easy and so good! I changed just a few things from her recipe. It was a busy day so I used store bought 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!
Chicken Broccoli Alfredo Stuffed ShellsFriends, these turned out so yummy and my family just loved them too. I make them on our monthly dinner rotation because they’re that good! 😀 

 

4.0 from 1 reviews
Chicken & Broccoli Alfredo Stuffed Shells
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 (12 oz.) box Jumbo Shells
  • 2 cups cooked, shredded chicken
  • ¼ 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
  • ½ cup grated Parmesan cheese
ALFREDO SAUCE
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1¼ cups whole milk
  • ⅔ cup freshly shredded Parmesan
  • ¾ cup freshly shredded Mozzarella cheese
  • Salt and pepper, to taste
Instructions
  1. 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.
FOR HOMEMADE ALFREDO SAUCE
  1. 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.
  2. 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.
  3. Pour remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.
  4. Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!

 

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Chicken Broccoli Alfredo Shells


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45 thoughts on “Chicken & Broccoli Alfredo Stuffed Shells

  1. 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

  2. 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! ⭐️⭐️⭐️⭐️⭐️

  3. 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!)

  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. can you come up with a lasagna not using ricotta cheese or any cream cheese
    with a nice meat sauce instead, Husband does not like the cream cheeses variety at all

    thanks

  8. What brand of Alfredo sauce is your favorite? I only tired the Great Value in the past and NOPE! But I don’t want to make my own either! LOL!

  9. 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!

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