Description
This Chicken Broccoli Alfredo Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of shredded chicken, chopped broccoli, ricotta, mozzarella, and Parmesan cheeses, all seasoned with garlic and onion powders. These stuffed shells are then baked in a homemade creamy Alfredo sauce, made from butter, garlic, heavy cream, Parmesan, and Italian seasoning, offering a comforting and rich Italian-American dish perfect for family dinners.
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken breast, shredded or chopped
- 2 cups fresh or frozen broccoli, finely chopped
- 1 ½ cups ricotta cheese
- 1 egg, beaten
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt & pepper, to taste
For the Pasta:
- 20 jumbo pasta shells
- Salted water, for boiling
- Olive oil, for drizzling
For the Alfredo Sauce (Homemade Option):
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 ½ cups freshly grated Parmesan cheese
- ½ tsp Italian seasoning
- Salt & pepper, to taste
- Optional: pinch of nutmeg for depth
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until just al dente, which is about 1 to 2 minutes less than package instructions to prevent overcooking. Drain the shells and rinse them under cold water to stop the cooking process. Drizzle lightly with olive oil to prevent sticking and set aside.
- Prepare the Filling: In a large mixing bowl, combine the shredded cooked chicken, finely chopped broccoli, ricotta cheese, beaten egg, shredded mozzarella, grated Parmesan, garlic powder, onion powder, and salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated.
- Make the Alfredo Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Add minced garlic and sauté until fragrant, about 1 minute. Slowly pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then stir in freshly grated Parmesan cheese and Italian seasoning. Continue to cook, stirring, until the sauce thickens. Season with salt, pepper, and optionally a pinch of nutmeg for added depth. Keep the sauce warm.
- Stuff the Shells: Preheat your oven to 350°F (175°C). Using a spoon, carefully stuff each jumbo pasta shell with the prepared chicken and broccoli filling mixture.
- Assemble and Bake: Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish in a single layer. Pour the remaining Alfredo sauce evenly over the stuffed shells. Optionally, sprinkle extra mozzarella or Parmesan on top for a cheesy crust.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 to 30 minutes, until the sauce is bubbly and the shells are heated through. Remove the foil for the last 5 minutes if you want a golden top.
- Serve: Let the stuffed shells cool for a few minutes before serving. Garnish with fresh parsley or additional Parmesan if desired. Enjoy warm.
Notes
- Cook the pasta shells just shy of al dente to avoid mushiness after baking.
- You can substitute frozen broccoli with fresh, but make sure to finely chop and soften it slightly before mixing.
- The Alfredo sauce can be made ahead of time and reheated gently before assembling.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to add Italian herbs like basil or oregano to the filling for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: Chicken stuffed shells, broccoli Alfredo, baked pasta shells, creamy Alfredo sauce, comfort food, Italian casserole
