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!
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!
Friends, 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! 😀
- 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
- 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
- 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!
Laurel Herbert says
February 25, 2017 at 11:31 pmWill this freeze well?
Vicki says
March 12, 2017 at 7:13 pmHubby & 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
Sheena says
March 13, 2017 at 6:55 amMy son doesn’t like broccoli can it be made with corn and still taste good?
Leah says
April 26, 2018 at 2:54 pmDid you end up trying it with corn? That sounds pretty good
Talea says
March 30, 2017 at 9:40 amThis 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! ⭐️⭐️⭐️⭐️⭐️
Mindy says
September 18, 2017 at 10:29 amI 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!)
Bonnie says
October 19, 2017 at 3:54 pmCould you tell me what temp you baked out and for how long?
Tracy M Elrick says
November 19, 2017 at 4:04 pmBake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!
Sandy says
October 29, 2017 at 8:19 pmHow long did you bake from the freezer?
Ramona Laster says
September 22, 2017 at 9:36 pmi WOULD LIKE TO BE PLACED OF THE Email LIST THANK YOU1
Amber says
January 7, 2018 at 4:01 pmAnybody else having trouble with the home alfredo sauce thickening?
Marisa says
June 11, 2018 at 6:59 pmYou might have to add more grated Parmesan cheese to thicken up.
Samantha Riemenschneidr says
February 24, 2018 at 4:46 pmMade it for dinner. I didn’t have shells so I use manicotti. It was delicious. Have left overs for lunch.
Wrena Peterson says
April 29, 2019 at 5:49 pmhow many servings did it make about do you think???
Teresa gauvin says
March 1, 2018 at 4:23 pmMade 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
Delina George says
March 16, 2018 at 1:43 amLooks complicated but very easy and delicious too!
Brandy says
April 8, 2018 at 11:46 amThis is my second time making this and we absolutely love it
Lori says
May 22, 2018 at 6:09 pmDelicious. .My husband really enjoyed it.I’m glad I
tried. A new recipe. ☺
Candace E Starkey says
August 18, 2018 at 1:31 pmThis sounds really good!
Melissa says
August 21, 2018 at 5:57 pmI made this for dinner and my family loved it, it was so good
Healthy Kitchen 101 says
August 27, 2018 at 2:04 amThe shells looks gorgeous! I bet if we don’t use the shells at the end, this bowl is still incredibly delicious with chicken, broccoli and cheese
– Natalie Ellis
Mary Besse says
October 4, 2018 at 7:03 amI 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!
Meg says
November 2, 2018 at 6:21 pmMade 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.
Holly says
November 6, 2018 at 9:54 amSo happy to hear that, Meg! Glad it was a hit!
Trisha @ Salty Side Dish says
December 13, 2018 at 1:00 pmI make chicken broccoli alfredo over fettucini as a comfort food often. I never thought to turn it into stuffed shells. I can not wait to make this next week.
Shon says
December 24, 2018 at 12:02 pmVery easy to make. My son who is a very picky eater, loved it. Thank you for the recipe.
Holly says
February 25, 2019 at 5:26 pmThank you Shon!
Rita C. Donnell says
December 29, 2018 at 9:40 amI think it will be delicious dishes for my family. What can I use instead of broccoli?. Thanks for an excellent sharing.
Home Kitchen Land says
February 2, 2019 at 11:20 pmTo 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.
Sonia says
February 13, 2019 at 4:47 amcan 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
Maria rhodes says
May 9, 2019 at 1:51 amThank you so much for the recipe. I’m gonna try it tonight!