Cheesy Chicken & Broccoli Stuffed Shells Recipe

These Cheesy Chicken & Broccoli Stuffed Shells are a comforting, creamy pasta dish loaded with tender shredded chicken, broccoli, and melty cheese, all tucked into jumbo pasta shells and baked to bubbly perfection. It’s one of those dinners I turn to when I want something hearty, cheesy, and totally satisfying—perfect for a cozy family meal or a make-ahead freezer dish.

Why You’ll Love This Recipe

I love this recipe because it’s rich, filling, and combines classic comfort food flavors in one easy-to-make casserole. The creamy chicken and broccoli mixture is perfectly balanced, and the pasta shells hold everything together in individual, cheesy portions. It’s a great way to use up leftover chicken or rotisserie meat, and it reheats beautifully, so I can enjoy it throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Jumbo pasta shells

• Cooked chicken breast, shredded

• Cooked broccoli florets, finely chopped

• Ricotta or cottage cheese

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Cream cheese (optional, for extra creaminess)

• Garlic powder

• Salt and pepper

• Alfredo sauce or cream sauce

• Olive oil or nonstick spray

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. I cook the pasta shells in salted water until just al dente, then drain and set aside to cool slightly.

3. In a large bowl, I mix shredded chicken, chopped broccoli, ricotta, half the mozzarella, Parmesan, garlic powder, salt, and pepper.

4. I stuff each cooked shell with a spoonful of the chicken and broccoli mixture and place them in the baking dish, seam side up.

5. I pour Alfredo sauce evenly over the top of the stuffed shells and sprinkle the remaining mozzarella on top.

6. I cover the dish with foil and bake for 25 minutes, then uncover and bake another 10 minutes until the cheese is melted and bubbly.

7. I let it rest for a few minutes before serving warm.

Servings and timing

This recipe makes about 4–6 servings and takes around 45 minutes from start to finish, including baking time.

Variations

• I sometimes add sautéed mushrooms or spinach to the filling for extra veggies.

• Swapping Alfredo sauce with marinara gives it a totally different flavor profile.

• I’ve used cheddar instead of mozzarella for a sharper, richer taste.

• For a spicy version, I add red pepper flakes or a dash of hot sauce to the filling.

Storage/Reheating

I store leftovers in the refrigerator for up to 4 days, covered tightly. To reheat, I bake at 350°F until warmed through or use the microwave in 1-minute intervals. This dish also freezes well—I assemble the shells and sauce, cover tightly, and freeze before baking. When I’m ready to serve, I thaw overnight and bake as directed.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time—I just shred it and mix it into the filling.

Do I have to cook the broccoli first?

I recommend it. I either steam or microwave it until just tender before chopping it into small pieces for the filling.

What sauce works best?

Alfredo sauce is my go-to, but I’ve also used a homemade cream sauce or a jarred garlic Parmesan sauce with great results.

Can I make this dish ahead of time?

Absolutely. I assemble everything in the baking dish, cover it, and store it in the fridge for up to 24 hours before baking.

Is this dish kid-friendly?

Very! The cheesy filling and creamy sauce make it a favorite with kids, even those who usually avoid broccoli.

Conclusion

Cheesy Chicken & Broccoli Stuffed Shells are a delicious, family-friendly dinner that brings together creamy, cheesy comfort with a hint of green goodness. They’re easy to prep, perfect for leftovers, and always a hit at the table. Whether I’m making them for a cozy night in or prepping a freezer meal, this recipe always satisfies.