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A golden, bubbly baked dish of chicken and broccoli Alfredo stuffed shells fresh out of the oven on a white marble cooktop. The shells are garnished with extra Parmesan cheese, ready to be served hot.

Chicken Broccoli Alfredo Stuffed Shells Recipe

Creamy, cheesy, and packed with flavor, these Chicken Broccoli Alfredo Stuffed Shells are the perfect comfort food. A rich homemade Alfredo sauce smothers tender pasta shells filled with a hearty chicken-broccoli mix.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 49 minutes
Course Main Course
Cuisine Italian- American
Servings 6
Calories 769 kcal

Equipment

  • Large pot (for boiling pasta shells)
  • Strainer
  • Mixing bowls
  • Skillet or saucepan (for Alfredo sauce)
  • Baking dish
  • Whisk
  • Spatula or wooden spoon
  • Cheese grater

Ingredients
  

Alfredo Sauce:

  • 3 tablespoons salted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 ¼ cups whole milk
  • 2/3 cup shredded Parmesan cheese
  • 3/4 cup shredded Mozzarella cheese

Stuffed Shells:

  • 1 box 12 ounces Jumbo Shells
  • 2 cups cooked shredded chicken (a rotisserie chicken works great for this recipe)
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 bag 12 ounces frozen broccoli florets steamed then chopped
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

Instructions
 

  • Cook the shells – Boil jumbo pasta shells according to package instructions until al dente. Drain and set aside.
    A stainless steel pot on a white marble cooktop filled with boiling water, where jumbo pasta shells are cooking until al dente. Steam rises as a slotted spoon gently stirs the shells, ensuring even cooking.
  • Make the Alfredo sauce – Melt butter in a saucepan, sauté garlic, then whisk in heavy cream and milk. Add Parmesan and mozzarella cheese, stirring until smooth.
    A black skillet on a white marble cooktop where heavy cream and milk are being whisked into the butter and garlic mixture. Parmesan and mozzarella cheese slowly melt in, blending into a smooth, velvety Alfredo sauce.
  • Prepare the filling – In a bowl, mix shredded chicken, steamed chopped broccoli, garlic powder, salt, pepper, and some mozzarella cheese.
    A glass bowl on a white marble cooktop filled with shredded chicken, chopped steamed broccoli, garlic powder, salt, pepper, and shredded mozzarella cheese. A wooden spoon thoroughly mixes the ingredients into a flavorful filling.
  • Stuff the shells – Fill each shell with the chicken and broccoli mixture and place them in a greased baking dish.
    A cooked jumbo pasta shell being carefully filled with the chicken and broccoli mixture using a spoon, resting over a glass bowl on the white marble cooktop. The filling is packed generously for a hearty bite.
  • Assemble – Pour the Alfredo sauce over the stuffed shells, then sprinkle Parmesan and mozzarella cheese on top.
    A greased baking dish on a white marble cooktop, neatly arranged with stuffed pasta shells. Each shell is nestled perfectly, ready to be smothered in creamy Alfredo sauce before baking.
  • Bake – Cover with foil and bake at 375°F (190°C) for 20 minutes, then uncover and bake for another 10 minutes until golden and bubbly.
  • Rest & Serve – Let the shells sit for 5 minutes before serving for the best flavor and texture.
  • Enjoy! Serve warm with garlic bread or a side salad.
    A golden, bubbly baked dish of chicken and broccoli Alfredo stuffed shells fresh out of the oven on a white marble cooktop. The shells are garnished with extra Parmesan cheese, ready to be served hot.