Jumbo pasta shells packed with tender shredded chicken, fresh broccoli, and a rich, creamy homemade Alfredo filling — all baked under a blanket of bubbly, golden cheese!
THE CREAMIEST, CHEESIEST STUFFED SHELLS YOU’LL EVER MAKE!
I make these Chicken Broccoli Alfredo Stuffed Shells more than I’d like to admit — and honestly, I’m not even a little embarrassed about it. This is one of those dishes that checks every single box: it’s nutritious, it’s filling, it’s absolutely crowd-pleasing, and it comes together without a ton of fuss. My family goes absolutely wild for it every single time it hits the table. Even my pickiest eaters clean their plates, and that alone makes it a keeper of a recipe in my house!
This is my go-to weeknight meal when I want something that feels a little special but doesn’t require me to spend hours in the kitchen. I love that I can pull this together on a Sunday, pop it in the fridge, and just bake it off during the week when things get hectic. It’s also a fantastic option for feeding a crowd — just double the recipe and you are set! I’ve brought this to potlucks, family dinners, and more than a few “what should I bring?” situations, and it never disappoints.
For a complete meal, I like to serve these stuffed shells with a big green salad and some warm, crusty garlic bread to soak up all that amazing Alfredo sauce. It is comfort food at its finest, and I am a happy camper every single time.
“I made these for a Sunday family dinner and every single person at the table asked for the recipe. The Alfredo sauce is so creamy and the broccoli gives it just the right amount of freshness. This is absolutely going on repeat in our house — thank you so much for sharing!”
– Melissa
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking chicken from scratch?
Absolutely! Rotisserie chicken is actually one of my favorite shortcuts for this recipe. It’s already seasoned, super tender, and it saves you a ton of time. Just shred it up and you’re ready to go — it works perfectly in the filling.
Can I make these stuffed shells ahead of time?
Yes, of course! This is actually one of the best make-ahead meals you can have on hand. Assemble the shells completely, cover the baking dish tightly with foil, and refrigerate for up to 24 hours before baking. When you’re ready, just add about 10-15 extra minutes to the covered baking time since the dish will be coming straight from the fridge.
Can I freeze Chicken Broccoli Alfredo Stuffed Shells?
Absolutely! Assemble everything in a freezer-safe baking dish, wrap tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding a little extra time until heated all the way through. I love keeping a pan of these in the freezer for those crazy busy nights — boom, dinner is served!
Can I use frozen broccoli instead of fresh?
Yes, of course! Frozen broccoli works great here — just make sure to thaw it completely and squeeze out as much moisture as possible before chopping and mixing it into the filling. Too much extra water can make your filling a little loose, so that step is important. Whatever you prefer works just fine!
What kind of cheese is best for the Alfredo sauce?
I always recommend freshly grated Parmesan for the Alfredo sauce — it melts so much more smoothly than the pre-shredded kind, which can sometimes make your sauce a little grainy. For the topping, I love a combination of mozzarella and Parmesan for that perfect gooey, golden, bubbly finish.
How do I store leftovers?
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of milk or cream to keep the Alfredo sauce nice and creamy. You can also reheat a full dish covered with foil in a 350°F oven until warmed through.
Can I add other vegetables to the filling?
Absolutely! This recipe is super flexible. Spinach, mushrooms, sun-dried tomatoes, or even roasted red peppers would all be wonderful additions. Just make sure any extra veggies are cooked down and not too wet before mixing them into the filling so the shells hold their shape nicely.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Jumbo pasta shells — You’ll want to cook a few extra since some always break during boiling. Cook them just to al dente so they hold up during baking.
- Cooked shredded chicken — Rotisserie chicken is a fantastic budget friendly shortcut here. You can also use leftover baked or poached chicken breasts, whatever you prefer.
- Fresh broccoli florets — Finely chop them small so they fit neatly inside the shells. Frozen broccoli works too — just thaw and squeeze it dry first.
- Ricotta cheese — This is the base of the creamy filling and gives it that beautiful, luscious texture. Whole milk ricotta is my top pick here.
- Shredded mozzarella cheese — Split between the filling and the topping. It melts beautifully and gives you those gorgeous cheese pulls!
- Freshly grated Parmesan cheese — Used in both the Alfredo sauce and the topping. Always grate your own for the best melt and flavor.
- Egg — Helps bind the filling together so it stays put inside the shells while baking.
- Garlic — Fresh minced garlic in both the filling and the Alfredo sauce. I am a big garlic fan — I’m not judging if you want to add extra!
- Butter — The base of the from scratch Alfredo sauce. Use unsalted so you can control the seasoning.
- Heavy cream — The key to that rich, velvety Alfredo sauce. Half-and-half can work in a pinch but the sauce won’t be quite as thick.
- Cream cheese — My secret weapon for a super stable, extra creamy Alfredo sauce that won’t break in the oven.
- Italian seasoning, salt, and black pepper — Simple seasoning that brings the whole dish together. Keep tasting until it’s seasoned the way you like.
- Fresh parsley — Optional, but a little sprinkle on top makes everything look beautiful and adds a nice fresh note.
How to Make Chicken Broccoli Alfredo Stuffed Shells
Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook your jumbo shells according to package directions until just al dente — you don’t want them fully soft since they’ll continue cooking in the oven. Drain them carefully and lay them out on a baking sheet lightly drizzled with olive oil so they don’t stick together while you get everything else ready.
While the shells are cooking, go ahead and make your Alfredo sauce. In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter and add your minced garlic. Let it cook for about 60 seconds — you want it fragrant but not browned. Add in 2 ounces of softened cream cheese and whisk it in until it’s fully melted, then slowly pour in 1½ cups of heavy cream while whisking constantly. Let the sauce simmer gently for 3-4 minutes until it starts to thicken slightly, then stir in ¾ cup of freshly grated Parmesan cheese, salt, pepper, and a pinch of Italian seasoning. Don’t let it boil hard — a gentle simmer is all you need. Pour about half of the Alfredo sauce into the bottom of your prepared baking dish and spread it out evenly.
Now let’s make that filling! In a large bowl, combine 2 cups of shredded cooked chicken, 1½ cups of finely chopped cooked broccoli, 1 cup of whole milk ricotta cheese, 1 cup of shredded mozzarella, ¼ cup of Parmesan, 1 large egg, 1 teaspoon of Italian seasoning, ½ teaspoon of garlic powder, salt, and pepper. Mix everything together until it’s well combined and creamy. I like to taste the filling at this point and adjust the seasoning — it should taste really good on its own because that flavor carries through in every bite.
Using a spoon — or a piping bag if you want to be fancy about it — fill each cooked shell generously with the chicken broccoli Alfredo mixture. Nestle each filled shell snugly into the baking dish on top of that layer of Alfredo sauce. Once all your shells are in, pour the remaining Alfredo sauce over the top and then sprinkle everything generously with 1 cup of shredded mozzarella and a little extra Parmesan. Cover the dish tightly with foil and bake for 25 minutes, then remove the foil and bake for another 10-15 minutes until the cheese on top is bubbly and starting to turn golden. Let it rest for about 5 minutes before serving — I know it’s hard to wait, but it’s worth it! Sprinkle with fresh parsley and boom — dinner is served!
Pro Tips
- Cook extra shells — Always boil a few more jumbo shells than you think you need. Some will inevitably tear or split, and having backups means you won’t be short on filled shells when it counts.
- Don’t overcook the pasta — Pull your shells out of the boiling water when they are still slightly firm — al dente. They’ll finish cooking in the oven and you don’t want them turning mushy by the time they hit the table.
- Use freshly grated Parmesan — I cannot stress this enough! Pre-shredded Parmesan contains anti-caking agents that can make your Alfredo sauce grainy. Freshly grated melts into the sauce like a dream every time.
- Squeeze out moisture from broccoli — Whether you’re using fresh or frozen broccoli, make sure it’s well-drained and patted dry before adding it to the filling. Extra moisture is the enemy of a perfectly creamy filling.
- Let the cream cheese soften — Take your cream cheese out of the fridge 20-30 minutes before you start cooking. Softened cream cheese whisks into the Alfredo sauce so much more smoothly, giving you that super silky texture.
- Rest before serving — Give the baked shells at least 5 minutes to rest out of the oven. This helps the sauce thicken up slightly and makes the shells so much easier to serve without everything sliding apart.
What to Serve with Chicken Broccoli Alfredo Stuffed Shells
These stuffed shells are already pretty hearty and nutritious on their own, but a few great sides really round out the meal into something special. Here are some of my favorites:
- Garlic bread or crusty Italian bread — My personal favorite side, absolutely essential for scooping up every last bit of that creamy Alfredo sauce from the pan.
- Simple Caesar salad — The crisp, tangy flavors balance out the richness of the Alfredo beautifully.
- Roasted asparagus — Toss with olive oil, salt, and pepper and roast at 400°F for 12-15 minutes. Super simple and so good.
- Steamed green beans with lemon — A light, bright, family friendly side that comes together in minutes.
- Tomato and cucumber salad — A fresh, budget friendly option that adds a nice pop of color and freshness to the plate.
- Roasted cherry tomatoes — Their natural sweetness and slight acidity are a perfect match for the rich, creamy filling in these shells.
Whatever you choose to serve alongside these shells, I promise this meal is going to be a huge hit at your table!
Chicken Broccoli Alfredo Stuffed Shells
Ingredients
Method
- Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until just al dente, about 9-10 minutes. Drain carefully, drizzle lightly with olive oil to prevent sticking, and spread out on a baking sheet to cool.
- While the shells cook, make the Alfredo sauce. Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 60 seconds until fragrant. Add the softened cream cheese and whisk until fully melted and smooth, about 1-2 minutes.
- Slowly pour the heavy cream into the saucepan while whisking constantly. Let the sauce simmer gently for 3-4 minutes until slightly thickened. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Remove from heat. Spread half of the Alfredo sauce evenly over the bottom of the prepared baking dish.
- In a large bowl, combine the shredded chicken, chopped broccoli, ricotta, ½ cup of the mozzarella, ¼ cup of the Parmesan, the egg, garlic powder, remaining ½ teaspoon of Italian seasoning, salt, and pepper. Stir well until fully combined. Taste and adjust seasoning as needed.
- Spoon the filling generously into each cooled pasta shell and arrange them in a single layer in the baking dish over the Alfredo sauce.
- Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining ½ cup of mozzarella and remaining Parmesan over the top.
- Cover tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly golden on top.
- Remove from the oven and let the dish rest for 5 minutes before serving. Sprinkle with fresh parsley and serve warm.
