Chicken Broccoli Alfredo Stuffed Shells Recipe

Did you know that nearly 70% of families prefer pasta dishes for dinner? Chicken Broccoli Alfredo Stuffed Shells are a tasty way to satisfy that craving while adding protein and veggies. This dish combines jumbo pasta shells with a creamy filling, making it both hearty and nutritious. Curious about how to make this easy, customizable recipe? Let’s explore the steps and tips to create a delicious meal your family will love.

Why You’ll Love This Recipe

When you try this Chicken Broccoli Alfredo Stuffed Shells recipe, you’ll discover a delicious meal that’s both comforting and nutritious. Each stuffed shell packs a punch with up to 14 grams of protein, thanks to the chicken and cheese. The addition of broccoli not only enhances the flavor but also provides essential vitamins A, C, and B vitamins. You’ll love how easy it’s to prepare, using store-bought ingredients for a quick weeknight meal. Plus, it’s customizable; you can swap in lower-fat cheeses or even make it gluten-free. This dish appeals to both kids and adults, making it a family favorite. Additionally, the nutrient-dense option ensures you’re getting a healthy meal that supports overall health. Leftovers store well, ensuring you enjoy this tasty meal for days to come.

History

Stuffed shells have a rich history that traces back to Italy, where pasta and various shapes have been enjoyed since the Middle Ages. Different regions in Italy crafted unique pasta shapes to complement specific sauces.

In 1875, Francesco Bottene’s invention of the Bigolaro made mass production of pasta shapes, including shells, possible. Traditionally, ricotta, Parmesan, and mozzarella filled these shells, which were boiled until nearly cooked, then baked with marinara sauce for added flavor. Large shell pasta requires time to prepare, often made during special occasions.

As Italian-Americans embraced this dish, it became a family favorite at gatherings and special occasions. Over time, stuffed shells evolved, blending local tastes and introducing modern ingredients, like Alfredo sauce and broccoli, showing their adaptability across cultures and preferences.

Recipe

Ingredients:

12 oz box of jumbo pasta shells
2 cups cooked, shredded chicken, preferably rotisserie
12 oz steamed broccoli, fresh or frozen
Homemade or store-bought Alfredo sauce (butter, garlic, heavy cream, and Parmesan cheese)
Mozzarella cheese, for filling and topping
Parmesan cheese, for filling and topping

Cooking Instructions:

Cook Pasta: Begin by cooking the jumbo shells in boiling water until they’re al dente. Drain the pasta and set it aside to cool while you prepare the filling.
Make Alfredo Sauce: In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant. Gradually add heavy cream, stirring continuously. Once the mixture is heated through, incorporate grated Parmesan cheese and season to taste with salt and pepper. Remove from heat.
Prepare Filling: In a mixing bowl, combine the shredded chicken, steamed broccoli, and a portion of the prepared Alfredo sauce. Stir until everything is well-coated.
Assemble Shells: Preheat your oven to 350°F. Spread a thin layer of Alfredo sauce at the bottom of a 9×13-inch baking dish. Carefully fill each cooled jumbo shell with the chicken and broccoli mixture, and place them in the baking dish.
Add Sauce and Cheese: Pour the remaining Alfredo sauce over the stuffed shells, ensuring they’re nicely covered. Generously sprinkle mozzarella and Parmesan cheese on top.
Bake: Place the baking dish in the preheated oven and bake uncovered for about 25 minutes, or until the dish is warm and bubbly.

Extra Tips:

For the best flavor, consider making your own Alfredo sauce rather than using store-bought; it truly elevates the dish. Additionally, this recipe can be prepared ahead of time and refrigerated, making it ideal for special occasions and meal prep. If you’re short on time, rotisserie chicken is a convenient option that adds great taste without the hassle.

You can also prepare the stuffed shells in advance and refrigerate them until you’re ready to bake, making it perfect for meal prep.

Finally, feel free to get creative by adding cooked bacon or other vegetables to the filling for a unique twist!

Final Thoughts

As you wrap up your cooking adventure with Chicken Broccoli Alfredo Stuffed Shells, it’s important to reflect on a few final thoughts to help enhance your experience.

You can assemble the shells up to 8 hours ahead and refrigerate them, which makes it convenient for busy days.

Remember to cook the pasta just shy of al dente to prevent overcooking during baking. Additionally, you can use 4 to 6 quarts of water for cooking the shells to ensure they cook evenly.

Cover the dish with foil and bake for 20 minutes, then uncover it for another 20 minutes to achieve a nice golden brown top.

For serving, consider garnishing with fresh parsley and pairing your meal with a salad or crusty bread.

These small details will elevate your dish and impress your guests!

FAQ

When you’re preparing Chicken Broccoli Alfredo Stuffed Shells, you might’ve some questions about the process.

First, make sure to boil the pasta shells for 1-2 minutes less than the package suggests, as they’ll cook more in the oven. If you’re using broccoli, steam it until tender, then chop it.

For the chicken, pre-cooked and shredded works best. You can prepare your Alfredo sauce ahead of time and keep it in the fridge. Skinny Alfredo Sauce provides a healthier alternative to traditional recipes, making this dish lighter.

When assembling, mix the chicken, broccoli, and cheeses with the sauce, then fill the shells. If you’re making it ahead, cover the dish and refrigerate for up to 8 hours.

Just let it sit at room temperature for 30 minutes before baking. Enjoy your meal!