Chicken Alfredo Stuffed Shells
Craving a creamy, cheesy, and comforting meal that’s easy to make? These Chicken Alfredo Stuffed Shells are the ultimate crowd-pleaser jumbo pasta shells packed with tender chicken and broccoli, smothered in a rich homemade Alfredo sauce.
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Servings: 6
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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.