Why You’ll Love This Recipe
Creamy, cheesy, and packed with flavor, Cheesy Chicken & Broccoli Stuffed Shells are the ultimate comfort food dinner! This dish brings together tender shredded chicken, perfectly cooked broccoli, and gooey cheese all tucked into jumbo pasta shells and baked in a luscious sauce. It’s a family favorite that feels fancy but is surprisingly easy to make.
- Great for leftovers – Use pre-cooked chicken and leftover veggies!
- Kid-approved – It’s like mac & cheese and chicken broccoli casserole had a baby.
- Make-ahead friendly – Prep it, refrigerate, and bake when ready.
- Freezer-friendly – Perfect for meal prepping or gifting to a friend.
IngredientsFor the Filling:
- 2 cups cooked, shredded chicken
- 1 ½ cups ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella
- 1 ½ cups steamed broccoli (chopped small)
- ½ cup grated Parmesan
- 1 tsp garlic powder
- Salt & pepper to taste
For the Pasta & Sauce:
- 20 jumbo pasta shells
- 2 cups Alfredo sauce (store-bought or homemade)
- ½ cup shredded mozzarella (for topping)
- Fresh parsley (optional, for garnish)
How to Make It
- Make the Filling:
In a large bowl, combine shredded chicken, broccoli, ricotta, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix well. - Cook the Shells:
Boil jumbo shells according to package instructions. Drain and rinse with cold water. Set aside. - Stuff the Shells:
Carefully spoon the filling into each shell. - Assemble the Dish:
Spread half the Alfredo sauce on the bottom of a baking dish. Arrange the stuffed shells over the sauce. Pour remaining sauce on top and sprinkle with mozzarella. - Bake:
Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake 10 more minutes, until bubbly and golden. - Garnish & Serve:
Sprinkle with fresh parsley and serve hot!
Tip:
Make it spicy by adding a pinch of red pepper flakes to the filling. Or swap Alfredo for marinara for a tomato-based twist!