When you think of comfort food, it’s usually something creamy, cheesy, and hearty enough to feed a hungry crowd. That’s exactly what Cheesy Chicken & Broccoli Stuffed Shells deliver. Imagine jumbo pasta shells filled with a creamy chicken-and-broccoli mixture, smothered in sauce, and baked until the cheese bubbles to golden perfection.
This dish isn’t just about indulgence—it’s about balance. The chicken packs in protein, broccoli sneaks in veggies, and the pasta brings the cozy carb factor. Perfect for weeknights, potlucks, or when you need a freezer-friendly dinner, these stuffed shells are as versatile as they are delicious.
So, if you’re searching for a family dinner that feels special but doesn’t keep you chained to the stove, you’ve found it. Let’s dig into why this recipe deserves a permanent spot on your meal rotation.
Cheesy Chicken & Broccoli Stuffed Shells
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Halal
Description
Jumbo pasta shells stuffed with a creamy mixture of chicken, broccoli, and cheese, baked in a cheesy Alfredo sauce for a comforting family dinner.
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed and chopped
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus 1 cup for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups Alfredo sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta shells according to package directions until al dente. Drain and set aside.
- In a large bowl, combine shredded chicken, chopped broccoli, ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Spread 1 cup of Alfredo sauce on the bottom of the baking dish.
- Stuff each pasta shell with the chicken and broccoli mixture and arrange in the baking dish.
- Pour remaining Alfredo sauce over the shells. Sprinkle with 1 cup mozzarella cheese.
- Bake for 25-30 minutes, until hot and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- Rotisserie chicken works perfectly for this recipe.
- Use fresh or frozen broccoli (just make sure to steam it before mixing).
- For a lighter version, substitute cottage cheese for ricotta.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients for Cheesy Chicken & Broccoli Stuffed Shells
The beauty of cheesy chicken & broccoli stuffed shells is that you don’t need anything fancy—just a handful of simple, everyday ingredients that come together in a creamy, hearty filling. Let’s break it down.
Core Ingredients
- Jumbo pasta shells – These oversized shells are made to hold plenty of filling. Cook them until just al dente so they don’t fall apart during baking.
- Cooked chicken – Rotisserie chicken is the ultimate time-saver, but leftover grilled or baked chicken works just as well.
- Broccoli – Steamed until tender, then chopped into small pieces for easier stuffing. Frozen broccoli can work too, just thaw and drain it first.
- Cheese – Shredded cheddar adds sharpness, while mozzarella melts beautifully. Parmesan can be sprinkled on top for extra flavor.
- Cream of chicken soup (or white sauce) – This creates the creamy base that ties everything together.
- Garlic, onion powder, salt, and pepper – Simple seasonings that boost flavor without overwhelming the dish.
Optional Add-Ins
- Diced mushrooms for extra earthiness
- Spinach or peas for more veggies
- A sprinkle of red pepper flakes if you want subtle heat
Want to know why broccoli makes such a smart choice here? Check out the health benefits of broccoli to see why it’s more than just a filler veggie.
How to Make Cheesy Chicken & Broccoli Stuffed Shells
Making cheesy chicken & broccoli stuffed shells might look fancy, but it’s actually super straightforward once you break it into steps.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until just al dente. Drain, rinse under cold water, and set aside so they don’t stick together.
Step 2: Prep the Filling
In a mixing bowl, combine diced cooked chicken, chopped steamed broccoli, shredded cheddar, mozzarella, cream of chicken soup (or homemade white sauce), garlic, onion powder, salt, and pepper. Stir until creamy and well mixed.
Step 3: Stuff the Shells
Lightly grease a 9×13 baking dish. Spoon the filling into each shell and arrange them snugly in the dish. Don’t be shy with the filling—these shells are meant to be generous.
Step 4: Add Sauce and Cheese
Pour remaining sauce (or a little extra soup mixed with milk) over the shells. Sprinkle the top with mozzarella and Parmesan for a golden, cheesy crust.
Step 5: Bake
Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake another 10 minutes until bubbly and slightly browned.
That’s it—comfort food perfection, straight from your oven.
Delicious Variations of Cheesy Chicken & Broccoli Stuffed Shells
The classic chicken and broccoli stuffed shells are already a winner, but sometimes you want to shake things up. Luckily, this recipe is incredibly versatile—you can tweak it based on your taste buds, what’s in the fridge, or even dietary needs.
Alfredo-Style Shells
Swap the cream of chicken soup for Alfredo sauce. The rich, garlicky flavor pairs beautifully with broccoli and creates an even creamier bake.
Spicy Kick Version
Add a pinch of red pepper flakes or diced jalapeños to the filling. The heat balances the richness of the cheese and gives the dish a lively twist.
Veggie Lovers’ Option
Skip the chicken and load the filling with mushrooms, spinach, or zucchini. It’s a great way to sneak in more vegetables while keeping the dish hearty.
Bacon or Turkey Twist
Mix in crumbled bacon or substitute turkey for the chicken. Both add smoky or lighter flavors that make the stuffed shells feel brand new.
Lighter Version
Use whole wheat pasta shells, reduced-fat cheese, and plain Greek yogurt in place of part of the soup. You’ll cut calories while still enjoying that creamy, cheesy comfort.
With just a few tweaks, these shells can go from classic comfort food to a brand-new family favorite.
Kitchen Tools You’ll Need for Cheesy Chicken & Broccoli Stuffed Shells
You don’t need a chef’s kitchen to make cheesy chicken & broccoli stuffed shells. Just a few reliable tools will help you pull this recipe together without stress.
Must-Have Tools
- Large pot – Essential for boiling jumbo pasta shells. Go big so they cook evenly without clumping together.
- Colander – For draining pasta quickly and rinsing under cold water to prevent sticking.
- Cutting board and sharp knife – To dice cooked chicken, chop broccoli, or mince garlic with ease.
- Mixing bowls – At least one large bowl for the filling and another for whisking any sauces or add-ins.
- 9×13 baking dish – The perfect size to hold stuffed shells snugly in one layer for even baking.
- Measuring cups and spoons – Accuracy helps balance the filling and keep flavors spot on.
- Aluminum foil – Keeps shells moist while baking and prevents cheese from over-browning.
Optional but Helpful
- Whisk – Useful if you’re making homemade white sauce instead of canned soup.
- Spatula or spoon – For mixing and stuffing the filling neatly into shells.
With these tools, preparing chicken and broccoli stuffed pasta shells becomes a smooth, stress-free process from start to finish.
Frequently Asked Questions About Cheesy Chicken & Broccoli Stuffed Shells
Got questions before baking up a tray of cheesy chicken & broccoli stuffed shells? You’re not alone! Here are some of the most common questions—answered simply and clearly.
Can I make stuffed shells ahead of time?
Yes! You can assemble the shells up to a day in advance, cover tightly with foil, and refrigerate until ready to bake. Add 5–10 minutes of extra baking time if they go into the oven cold.
Can I use frozen broccoli instead of fresh?
Absolutely. Frozen broccoli works fine—just thaw it completely and drain off excess water. This keeps the filling from getting watery.
What’s the best chicken to use?
Rotisserie chicken is the easiest option since it’s already cooked and flavorful. Leftover grilled, baked, or even poached chicken also works beautifully.
Can I freeze cheesy chicken stuffed shells?
Yes, stuffed shells freeze well. Assemble them, cover tightly, and freeze unbaked for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.
Do I need to cook the pasta shells before stuffing?
Yes, cook the jumbo shells until just al dente. If they’re too soft, they may tear when you fill them; too hard, and they won’t cook through in the oven.
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