Chicken Broccoli Alfredo Stuffed Shells

by

This Chicken & Broccoli Alfredo Stuffed Shells dish is a creamy, cheesy, and flavorful meal that is sure to impress everyone at your dinner table. It’s perfect for weeknight dinners or special occasions.

Ingredients

For the Filling:

  • Jumbo Pasta Shells: 16-20 shells
  • Cooked Chicken Breast: 2 cups, shredded or finely chopped
  • Broccoli Florets: 1 ½ cups, steamed and chopped
  • Cream Cheese: 4 oz (softened)
  • Ricotta Cheese: 1 cup
  • Mozzarella Cheese: 1 cup, shredded
  • Parmesan Cheese: ½ cup, grated
  • Garlic Powder: 1 teaspoon
  • Salt: To taste
  • Black Pepper: To taste
  • Italian Seasoning: 1 teaspoon

For the Alfredo Sauce:

  • Butter: 4 tablespoons
  • Heavy Cream: 1 ½ cups
  • Parmesan Cheese: ¾ cup, grated
  • Garlic: 2 cloves, minced
  • Salt and Pepper: To taste
  • Parsley: Fresh, for garnish

Preparation Time

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes

Instructions

Step 1: Prepare the Pasta

  1. Boil the jumbo pasta shells in salted water according to package instructions. Drain and set aside.
See also  Cheesy Casserole Recipe

Step 2: Make the Filling

  1. In a large mixing bowl, combine shredded chicken, steamed broccoli, cream cheese, ricotta cheese, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix well until the filling is creamy and evenly combined.

Step 3: Prepare the Alfredo Sauce

  1. In a medium saucepan, melt the butter over medium heat.
  2. Add minced garlic and sauté for 1 minute until fragrant.
  3. Stir in heavy cream and cook for 2-3 minutes.
  4. Gradually whisk in Parmesan cheese and season with salt and pepper to taste. Cook until the sauce thickens slightly, about 3-4 minutes. Remove from heat.

Step 4: Stuff the Shells

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of Alfredo sauce on the bottom of a baking dish.
  3. Fill each cooked pasta shell with a generous spoonful of the chicken and broccoli mixture.
  4. Arrange the stuffed shells in the baking dish, open side up.
See also  Buttermilk Pie

Step 5: Bake

  1. Pour the remaining Alfredo sauce over the stuffed shells, ensuring each shell is coated.
  2. Sprinkle additional mozzarella cheese on top.
  3. Cover with aluminum foil and bake for 20 minutes.
  4. Remove the foil and bake for another 10 minutes or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

  1. Remove the dish from the oven and let it cool for a few minutes.
  2. Garnish with freshly chopped parsley and serve warm.

Tips for the Perfect Stuffed Shells

  1. Cook Shells Al Dente: The pasta will cook further in the oven, so don’t overcook it during boiling.
  2. Use Fresh Ingredients: Fresh broccoli and garlic enhance the flavor of the dish.
  3. Add a Twist: Substitute spinach for broccoli or use a blend of cheeses for extra flavor.
  4. Make Ahead: Prepare the shells and sauce ahead of time, then assemble and bake when ready.
  5. Freezer Friendly: Store unbaked stuffed shells in the freezer for up to 3 months. Bake directly from frozen with additional time.
See also  Butterscotch Pie

Conclusion

This Chicken & Broccoli Alfredo Stuffed Shells recipe is comfort food at its best. The creamy Alfredo sauce, paired with the cheesy chicken and broccoli filling, makes it a satisfying dish for any occasion. Whether you’re hosting a dinner party or preparing a family meal, this recipe will quickly become a favorite. Serve with garlic bread and a fresh salad for a complete feast!

Leave a Comment