I love making these Cheesy Chicken & Broccoli Stuffed Shells when I want a comforting, family-friendly meal that feels special without requiring complicated steps. Tender pasta shells are filled with juicy chicken, broccoli, and plenty of cheese, then baked in a creamy sauce until bubbly and golden. This dish is hearty, satisfying, and perfect for both weeknight dinners and casual gatherings.
Why You’ll Love This Recipe
I enjoy this recipe because it combines simple ingredients into a rich and flavorful meal. The combination of tender chicken, nutritious broccoli, and melted cheese creates a delicious filling that pairs perfectly with pasta shells. I also appreciate that it can be prepared ahead of time, making dinner planning much easier. The leftovers reheat beautifully, so I often make extra for future meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
20 jumbo pasta shells
2 cups cooked chicken breast, shredded
2 cups broccoli florets, finely chopped and lightly steamed
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups Alfredo sauce
1 tablespoon fresh parsley, chopped (optional, for garnish)
Directions
I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
I cook the jumbo pasta shells according to the package directions until al dente, then drain and allow them to cool slightly.
In a large mixing bowl, I combine the shredded chicken, steamed broccoli, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper.
I spread about 1 cup of Alfredo sauce across the bottom of the prepared baking dish.
I carefully fill each cooked pasta shell with the chicken and broccoli mixture and arrange them in the baking dish.
I pour the remaining Alfredo sauce evenly over the stuffed shells.
I sprinkle the remaining 1 cup of mozzarella cheese over the top.
I cover the dish with foil and bake for 25 minutes.
I remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
I let the shells rest for 5 minutes before serving and garnish with fresh parsley if desired.
Servings and Timing
Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Variations
I sometimes use rotisserie chicken for extra convenience.
I like adding cooked spinach along with the broccoli for additional vegetables.
I occasionally replace the Alfredo sauce with a creamy cheese sauce for a richer flavor.
I use cheddar or Monterey Jack cheese when I want a slightly different taste.
I add red pepper flakes to the filling when I prefer a little heat.
Storage/Reheating
I store leftover stuffed shells in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them in a freezer-safe container for up to 3 months.
To reheat refrigerated leftovers, I bake them at 350°F (175°C) for about 20 minutes or until heated through. I can also microwave individual portions in 1-minute intervals until warm. When reheating from frozen, I thaw the shells overnight in the refrigerator before baking.
FAQs
Can I make these stuffed shells ahead of time?
Yes. I often assemble the entire dish up to 24 hours in advance, cover it tightly, and refrigerate it until ready to bake.
Can I use frozen broccoli?
Yes. I thaw and drain frozen broccoli well before adding it to the filling to prevent excess moisture.
What can I substitute for ricotta cheese?
I use cottage cheese or mascarpone cheese when I need an alternative to ricotta.
Can I freeze the dish before baking?
Yes. I assemble the stuffed shells, cover them tightly, and freeze them before baking. I thaw them overnight before cooking.
What side dishes go well with this recipe?
I enjoy serving these stuffed shells with a green salad, roasted vegetables, or garlic bread for a complete meal.
Conclusion
I find these Cheesy Chicken & Broccoli Stuffed Shells to be the perfect combination of creamy, cheesy, and comforting flavors. The filling is hearty and satisfying, while the baked pasta shells create a beautiful presentation that feels special enough for guests. Whether I make them for a busy weeknight dinner or a weekend family meal, they are always a dependable favorite.
Creamy and comforting jumbo pasta shells stuffed with shredded chicken, broccoli, ricotta, mozzarella, and Parmesan cheese, then baked in Alfredo sauce until bubbly and golden.
Ingredients
20 jumbo pasta shells
2 cups cooked chicken breast, shredded
2 cups broccoli florets, finely chopped and lightly steamed
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups Alfredo sauce
1 tablespoon fresh parsley, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the jumbo pasta shells according to package directions until al dente. Drain and let cool slightly.
In a large bowl, combine shredded chicken, broccoli, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper.
Spread 1 cup of Alfredo sauce over the bottom of the prepared baking dish.
Fill each cooked shell with the chicken and broccoli mixture and arrange in the baking dish.
Pour the remaining Alfredo sauce evenly over the stuffed shells.
Sprinkle the remaining 1 cup mozzarella cheese on top.
Cover with foil and bake for 25 minutes.
Remove the foil and bake for 10–15 minutes more, until the cheese is melted and bubbly.
Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
Rotisserie chicken can be used for convenience.
Add cooked spinach for extra vegetables.
Cheddar or Monterey Jack cheese can replace mozzarella for a different flavor.
Add red pepper flakes for a spicy variation.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 3 months in a freezer-safe container.
Assemble up to 24 hours ahead and refrigerate before baking.
