Chicken Broccoli Alfredo Stuffed Shells

5 from 1 vote

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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Keyword: chicken broccoli alfredo stuffed shells

Servings: servings

Author: Julia Pacheco

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 9x13 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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