Chicken Broccoli Alfredo Stuffed Shells
Tender pasta shells are stuffed with a creamy chicken and broccoli filling, smothered in rich Alfredo sauce, and baked until bubbly. A cozy, indulgent dinner that feels special but is surprisingly easy to make.
Ingredients
- 12 oz frozen Broccoli, steamed
- 2 cups cooked shredded chicken, (I use rotisserie chicken)
- 2 ¼ cups parmesan cheese, divided
- 1 ½ cups mozzarella cheese, divided
- 15 oz ricotta cheese
- 2 eggs
- ½ tsp salt
- ¼ tsp pepper
- 20 jumbo pasta shells
- 4 tbs butter
- 2 tbs flour
- 2 cups milk
- 1 cup heavy cream
- 1 tbs minced garlic
Instructions
- Preheat oven to 375 degrees F.
- Steam the Broccoli so it becomes tender. Cut into small pieces.
- Add the jumbo shells to a large pot of boiling water and cook according to box directions, drain and set to the side.
- In a large bowl add the broccoli, cooked chicken, 1 cup of parmesan cheese, 1 cup mozzarella cheese, ricotta cheese, eggs, salt, and pepper. Set mixture to the side.
- Alfredo sauce: To a skillet over medium heat add the butter, once it’s melted whisk in the flour until it’s a golden color. Slowly whisk in milk and heavy cream bring mixture up to a simmer while whisking frequently. Whisk in parmesan cheese and minced garlic continue to whisk mixture until it thickens.
- Grease a 9×13 baking dish with non-stick spray. Pour one cup of the Alfredo sauce onto the bottom of the baking dish spread it out as even as possible.
- To fill the shells I like to use a cookie scoop to make it easier or you can use a spoon. Scoop a generous amount of the chicken broccoli mixture into each shell, place in baking dish seem side down. Pour remaining Alfredo over the top of the shells sprinkle remaining 1/2 cup of mozzarella cheese and 1/4 cup parmesan cheese over the Alfredo sauce.
- Bake for 25-28 minutes. Enjoy!
Nutrition
Calories: 833kcal | Carbohydrates: 35g | Protein: 50g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 248mg | Sodium: 1208mg | Potassium: 667mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2198IU | Vitamin C: 51mg | Calcium: 910mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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How much jarred sauce should I use if I decide not to make my own?