Chicken Broccoli Alfredo Stuffed Shells

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Chicken Broccoli Alfredo Stuffed Shells

Recipe by Julia Pacheco
Course: MainCuisine: ItalianDifficulty: Easy


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  • 12 oz frozen Broccoli, steamed

  • 2 cups cooked shredded chicken, (I use rotisserie chicken)

  • 2 1/4 cups parmesan cheese, divided

  • 1 1/2 cups mozzarella cheese, divided

  • 15 oz ricotta cheese

  • 2 eggs

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 20 jumbo pasta shells

  • 4 tbs butter

  • 2 tbs flour

  • 2 cups milk

  • 1 cup heavy cream

  • 1 tbs minced garlic


  • Preheat oven to 375 degrees
  • 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!

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One Comment

  1. How much jarred sauce should I use if I decide not to make my own?

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