Stuffed Chicken Alfredo Shells have a creamy sauce packed with tender chicken and broccoli in jumbo pasta shells that are the perfect comfort food even on a busy night because they are ready in just 40 minutes.
While this is an easy go-to recipe that the whole family will love, be sure to try making your pasta when you want to have a fun Italian night! We have also made our own tortellini which can be made in advance and frozen until you are ready to use.
Serve this delicious dinner with garlic bread and a side salad on those busy weeknights. Another quick dinner we love making is this delicious chicken alfredo recipe. If you don’t want the grilled chicken, try the better than Olive Garden alfredo instead. As an appetizer, fried raviolis or stuffed ziti fritta complements this meal perfectly.
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🍝 Ingredients:
- Jumbo shell pasta – be sure to cook a few extras. Sometimes the shells break while stuffing
- Salt – adjust based on taste
- Alfredo sauce – you can use jarred or homemade (a mixture of ricotta cheese and alfredo sauce thickens up the stuffing in the shells)
- Black pepper – we like using coarse
- Chicken – before starting, be sure the chicken has already been cooked and chopped
- Broccoli – steam before adding it to the cheese mixture
- Parmesan cheese – we are using grated
- Mozzarella cheese – freshly shredded mozzarella has more flavor and melts easier than the kind you find in the dairy section of the grocery store
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Homemade alfredo sauce – if you prefer, made a from scratch alfredo sauce instead of store-bought. My version is ready in just 15 minutes and combines heavy cream, milk, garlic, cheese, and seasoning. Plus, it’s thick and creamy!
- Spicier – add a dash or two of red pepper flakes to add some heat to the recipe. Also a teaspoon of Italian seasoning are great in the Alfredo mixture.
- Cajun chicken alfredo stuffed shells – sprinkle the cajun filling into the chicken mixture while heating. Use up to a tablespoon of seasoning.
- Veggies – you can omit the broccoli or add mushrooms with it. Some like to use spinach instead.
- Chicken – you can cook your own chicken breasts and shred them or purchase a rotisserie chicken and shred yourself.
🔪 Instructions:
PREP: Preheat the oven to 350 degrees F. Cook the jumbo shells in a large pot of salted water according to the package directions until they are al dente.
Step 1: Heat the creamy alfredo sauce in a large skillet or saucepan until it simmers over medium heat, then season with pepper.
Step 2: Stir in ½ cup parmesan cheese and the shredded mozzarella cheese. Heat until the cheeses melt.
Pro Tip: Running cold water over the drained pasta will stop the cooking process.
Step 3: Add the shredded chicken and broccoli. Heat the cheesy mixture until it’s warmed through.
Step 4: Spoon the filling into the cooked pasta shells. Smear a little of the pasta sauce at the bottom of the casserole dish.
Step 5: Place the filled shells in the pan. These can be served immediately or baked (covered with aluminum foil) for 15-20 minutes until golden brown on top.
SERVE: Garnish with fresh parsley and freshly grated parmesan cheese and a drizzle of olive oil on the top. Serve with a simple salad, soup, or garlic bread.
Tips for Chicken Alfredo Stuffed Shells Recipe
- Be sure to use large pasta shells when stuffing. The others are too small to fit the filling in.
- After the shells have been stuffed they are ready to serve. If desired you can top it with additional cheese and bake covered until it’s melted.
- You’ll need about 2 cups total of Alfredo sauce.
- Leftover chicken rotisserie works well for this recipe.
- Chop the broccoli small enough so it fits nicely in the shells. You can steam fresh or frozen broccoli.
Fun Fact
Did you know that store-bought Alfredo sauce is thickened with starch instead of cheese?
Recipe FAQs
Store leftovers in an airtight container in the refrigerator for 2-3 days. Warm over low heat before serving again.
Follow the instructions for making the filling. Transfer it to a large mixing bowl and cover it tightly with plastic wrap. Refrigerate up to 24 hours in advance. Cook the shells, and stuff.
If you tried this Chicken Alfredo Stuffed Shells Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Chicken Alfredo Stuffed Shells
Ingredients
- 18-20 jumbo shell pasta
- 1 teaspoon salt plus more to taste
- 15 oz Alfredo sauce
- ½ teaspoon coarse black pepper
- 2 cups cooked chopped chicken
- 2 cups steamed broccoli chopped
- ½ cup grated parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat oven to 350°F.
- Cook pasta in a large pot of boiling water with 1 teaspoon of salt added to it. Cook more shells than needed as some of them may break while cooking.
- In a large saucepan or pot, heat 1 jar of Alfredo sauce until it is simmering. Season with pepper.
- Stir in parmesan and mozzarella cheese and heat until melted and combined.
- Stir in chicken and broccoli and heat over low until warmed through.
- Spoon filling into the cooked pasta shells.
- If desired, add additional warmed Alfredo sauce to the bottom of a baking dish or serving dish. Arrange stuffed shells over the Alfredo sauce in the dish.
- Serve immediately, if desired. Alternately, cover the baking dish with aluminum foil and bake 15-20 minutes until shells are heated through.
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