Description
These Cheesy Chicken & Broccoli Stuffed Shells are a creamy, comforting pasta bake filled with shredded chicken, broccoli, ricotta, and melty cheese, all topped with Alfredo sauce and baked to bubbly perfection. Perfect for a family dinner or freezer meal!
Ingredients
- 20–25 jumbo pasta shells
- 2 cups cooked chicken breast, shredded
- 1½ cups cooked broccoli florets, finely chopped
- 1 cup ricotta or cottage cheese
- 1½ cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 2 oz cream cheese (optional, for extra creaminess)
- ½ tsp garlic powder
- Salt and pepper, to taste
- 2 cups Alfredo sauce (homemade or store-bought)
- Olive oil or nonstick spray (for greasing)
Instructions
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Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Cook pasta shells in salted water until just al dente. Drain and set aside.
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In a large bowl, combine shredded chicken, chopped broccoli, ricotta, half the mozzarella, Parmesan, cream cheese (if using), garlic powder, salt, and pepper.
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Fill each shell with the chicken mixture and arrange them in the baking dish.
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Pour Alfredo sauce over the stuffed shells and top with remaining mozzarella.
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Cover with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes, until cheese is melted and bubbly.
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Let rest 5 minutes before serving.
Notes
- Use rotisserie chicken for faster prep.
- Add sautéed spinach or mushrooms to the filling for more veggies.
- Substitute cheddar cheese for a bolder flavor.
- For a red sauce variation, use marinara instead of Alfredo.
- Assemble and freeze before baking for an easy freezer meal.
