Chicken Alfredo Stuffed Shells
These Chicken Alfredo Stuffed Shells are the ultimate comfort food!
Jumbo pasta shells are filled with tender chicken and broccoli, then smothered in a creamy homemade Alfredo sauce. Every bite is rich, cheesy, and irresistibly delicious.
Your family will love this cozy, satisfying meal, and you’ll love how simple it is to prepare.
Perfect for weeknights, meal prep, or impressing guests—this dish is a guaranteed winner!
For Chicken Alfredo Stuffed Shells
- Jumbo Pasta Shells – The perfect vessel for holding all the creamy, cheesy goodness.
- Chicken – Shredded, cooked chicken makes this dish hearty. Rotisserie chicken works great for convenience.
- Broccoli – Adds a fresh, slightly crisp texture and a pop of color.
For Alfredo Sauce
- Unsalted Butter – Creates a rich base for the sauce.
- Garlic – Adds deep, aromatic flavor to the Alfredo sauce.
- Heavy Whipping Cream – Makes the sauce extra creamy and indulgent.
- Whole Milk – Lightens up the sauce while keeping it rich.
- Parmesan Cheese – Provides that signature sharp, nutty flavor.
- Mozzarella Cheese – Makes the dish extra gooey and cheesy.
- Egg Yolks – Helps thicken the sauce for a velvety texture.
- Salt & Black Pepper – Essential for seasoning and bringing out the flavors.
Chicken Alfredo Stuffed Shells
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Ingredients
For the Stuffed Shells:
- 1 (12-ounce) box jumbo pasta shells
- 2 ½ cups cooked shredded chicken (rotisserie works great!)
- 1 ½ cups steamed and chopped fresh broccoli
For the Alfredo Sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy whipping cream
- 1 ¼ cups whole milk
- ⅔ cup freshly grated Parmesan cheese
- ¾ cup shredded mozzarella cheese, divided
- 2 large egg yolks, beaten
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Pasta:
- Boil the pasta shells according to package directions until al dente.
- Drain and arrange them on a large dish to cool, preventing them from sticking together.
- Prepare the Alfredo Sauce:
- In a medium saucepan over medium heat, melt the butter.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the heavy cream and whole milk, bringing the mixture to a gentle simmer.
- Temper the Eggs:
- In a small bowl, beat the egg yolks.
- Gradually add a spoonful of the hot milk mixture to the eggs, stirring constantly. Repeat with a few more spoonfuls.
- Slowly pour the tempered egg mixture back into the saucepan, stirring continuously. Remove from heat.
- Finish the Sauce:
- Stir in the Parmesan cheese and ¼ cup of mozzarella cheese.
- Season with salt and black pepper to taste.
- Assemble the Stuffed Shells:
- In a large bowl, mix the shredded chicken and broccoli with ½ cup of the Alfredo sauce.
- Lightly grease a 9×13-inch baking dish and spread a spoonful of Alfredo sauce on the bottom.
- Stuff each pasta shell with the chicken-broccoli mixture and place them in the prepared dish.
- Bake the Dish:
- Pour the remaining Alfredo sauce evenly over the stuffed shells.
- Sprinkle the top with the remaining ½ cup of mozzarella cheese.
- Bake at 350°F (175°C) for about 25 minutes, or until warm and bubbly.
Make-Ahead & Freezing Instructions
- Make Ahead: Prepare the stuffed shells up to the baking step. Cover and refrigerate for up to 1 day before baking.
- Freezing Instructions: Slightly undercook the pasta (2–3 minutes less than al dente). Assemble the dish as directed but do not bake. Wrap tightly with plastic wrap and aluminum foil. Freeze for up to 2 months.
- To reheat, thaw overnight in the fridge, remove plastic wrap, and bake covered with foil for 45 minutes. Remove the foil and bake uncovered for an additional 15–20 minutes until bubbly.
Nutrition
Calories: 769kcal | Carbohydrates: 58g | Protein: 33g | Fat: 44g | Saturated Fat: 23g
Cholesterol: 228mg | Sodium: 409mg | Potassium: 506mg | Fiber: 2g | Sugar: 5g
Vitamin A: 1550IU | Vitamin C: 26.1mg | Calcium: 427mg | Iron: 1.9mg
- Can I use store-bought Alfredo sauce instead of making it from scratch?
Absolutely! If you’re short on time, store-bought Alfredo sauce works just as well. Just grab a good-quality brand, and you’re ready to go!
- Can I prepare the filling in advance?
Yes! You can make the chicken and broccoli filling up to a day ahead. Simply store it in the fridge and stuff your shells when you’re ready to bake.
- Can I add extra vegetables to the stuffing?
Of course! Feel free to toss in some spinach, mushrooms, or bell peppers. Just sauté them before mixing with the chicken and cheese.
- How do I prevent the pasta shells from sticking together?
After boiling the shells, lay them out flat on a dish to cool. This keeps them from sticking and helps them stay perfect for stuffing.
- Can I freeze the dish for later?
Yes, you can! Assemble the stuffed shells and freeze them before baking. Just cover tightly with plastic wrap and foil, and bake when you’re ready. You’ll have a delicious homemade meal ready in no time!
