Description
Creamy chicken & broccoli alfredo stuffed shells bring comfort and Italian-inspired elegance to dinner tables. Pasta pockets packed with tender chicken, broccoli, and rich alfredo sauce promise a delightful meal you’ll savor with every cheesy, satisfying bite.
Ingredients
Scale
Pasta:
- 20 large pasta shells (500g)
Filling:
- 2 cups (500ml) shredded cooked chicken
- 1.5 cups (375ml) chopped broccoli florets
- 1 cup (250ml) ricotta cheese
- 1 cup (250ml) shredded mozzarella cheese
- 1/2 cup (125ml) grated parmesan cheese
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
Alfredo Sauce:
- 2 cups (500ml) heavy cream
- 1/2 cup (125ml) butter
- 3 cloves garlic, minced
- 1 cup (250ml) grated parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 375°F and bring a large pot of salted water to a rolling boil.
- Cook pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.
- In a spacious mixing bowl, thoroughly combine shredded chicken, chopped broccoli, ricotta, mozzarella, parmesan, egg, salt, and pepper until well integrated.
- Prepare the Alfredo sauce by melting butter in a saucepan over medium heat, then sauté minced garlic until fragrant.
- Gradually whisk in heavy cream, stirring constantly to prevent scorching, and simmer for 3-4 minutes until slightly thickened.
- Incorporate parmesan cheese, salt, and pepper into the sauce, continuing to stir until smooth and creamy.
- Gently stuff each cooled pasta shell with the chicken and broccoli mixture, ensuring a generous but not overpacked filling.
- Arrange the stuffed shells in a greased baking dish, then pour the entire Alfredo sauce evenly over the top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove foil and continue baking for an additional 10-15 minutes until shells are golden and sauce is bubbling.
- Garnish with fresh chopped parsley before serving hot.
Notes
- Prevent soggy shells by slightly undercooking pasta during initial boiling, allowing it to finish cooking in the oven.
- Use rotisserie chicken for a quick time-saving protein option that adds extra flavor and reduces prep work.
- Swap heavy cream with half-and-half or whole milk for a lighter version of the Alfredo sauce, reducing overall calorie content.
- Make this dish vegetarian by replacing chicken with sautéed mushrooms or roasted cauliflower for a protein-packed alternative.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 738
- Sugar: 3g
- Sodium: 918mg
- Fat: 48g
- Saturated Fat: 28g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 185mg