Cheesy Chicken & Broccoli Stuffed Shells Recipe

Why You’ll Love This Recipe

There’s something so comforting and satisfying about pasta stuffed with chicken, broccoli, and plenty of cheese baked in a creamy sauce. These Cheesy Chicken & Broccoli Stuffed Shells are perfect when you want a dinner that feels a bit special but isn’t fussy. The jumbo pasta shells hold the filling beautifully, trapping the cheesy goodness in each bite, while the broccoli adds a nutritious touch and contrast in texture. It’s a great family-friendly dish, ideal for feeding a crowd or making ahead for leftovers. Plus, the cheesy sauce on top gives it that baked, golden finish that makes this more than just ordinary pasta—it’s hearty, creamy, and kid-approved.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Here’s a breakdown of what goes into Cheesy Chicken & Broccoli Stuffed Shells and what each ingredient contributes:

• Jumbo pasta shells
  These are the vehicle for the filling. The size matters—smaller shells won’t hold enough filling. Jumbo shells give you room for a generous amount of chicken, broccoli, and cheese inside.
• Chicken (cooked, shredded or diced)
  Provides the protein and substance. Rotisserie chicken is a handy shortcut, or you can cook your own. Either white or dark meat works, depending on what you prefer or have available.
• Broccoli (fresh or frozen, chopped or florets)
  Adds color, texture, and a dose of vegetables. Fresh broccoli gives a crispier bite; frozen is convenient (just be careful not to overcook so it doesn’t get mushy).
• Cheese (a mix, e.g. cheddar, mozzarella, Parmesan)
  Cheddar brings sharpness, mozzarella gives stretching melt, and Parmesan adds salty, nutty flavor. The blend of cheeses ensures richness and that gooey cheesy bowl of comfort.
• Sauce (Alfredo, cream-based sauce, or a creamy cheese sauce)
  Binds everything together. You can use a jarred Alfredo for ease, or make a cheese sauce from scratch with milk/cream, butter, and cheese. The sauce adds moisture so that the shells aren’t dry, and lots of creamy texture.
• Butter / butter + garlic / seasonings
  Enhances flavor: butter gives richness, garlic (whether fresh or powdered) adds aroma and depth. Salt and pepper are essential to season. Optional herbs or spices like parsley bring freshness.
• Milk or cream (if making sauce from scratch)
  Provides the liquid base of the sauce, allowing it to be creamy but not too thick. Adjusting the amount lets you control how saucy the final dish is.
• Flour (if making a roux-based cheese sauce)
  Often used to thicken homemade sauces so they cling well to chicken, broccoli, and pasta shells. Without enough thickening, the sauce may be too runny.

Directions

Step-by-Step Cooking Instructions

1. Preheat and prep
   Preheat your oven to about 175-180 °C (350-400 °F), depending on the recipe version (some go with 175 °C, others 200 °C). Grease or spray a large baking dish (usually 9×13-inch) lightly with cooking spray or butter so shells don’t stick.
2. Cook pasta shells
   Bring a large pot of salted water to boil. Add the jumbo shells and cook them al dente (just a short time less than package instructions) so they have structure and don’t fall apart when filling. Drain carefully and set aside.
3. Cook and prepare chicken & broccoli
   If you don’t have cooked chicken, cook chicken breasts (or thighs) in a skillet until cooked through, then dice or shred. For broccoli, either blanch fresh florets (boil briefly then shock in cold water) or thaw/pre-steam frozen broccoli so it’s tender but still has bite.
4. Make the cheese or creamy sauce (if making from scratch)
   In a saucepan, melt butter, add garlic if using, then stir in flour (to make a roux). Gradually whisk in milk (or milk + cream), allow it to thicken, then add in cheeses (cheddar, mozzarella, Parmesan, etc.), stirring until smooth. Season with salt, pepper, and any desired additional herbs or spices.
5. Combine filling
   In a bowl, combine the cooked chicken, broccoli, and some portion of your sauce (or Alfredo / cheese sauce), along with a portion of the cheeses. Mix gently so everything is evenly distributed.
6. Stuff the shells
   Using a spoon, fill each cooked shell with the filling mixture. Place filled shells in the prepared baking dish, fitting them snugly in a single layer or as packed as possible without squeezing.
7. Top & bake
   Pour the remaining sauce over the stuffed shells so it covers them well. Then sprinkle the rest of the cheese on top. Cover with foil if needed, then bake in the preheated oven until the filling is hot through, sauce is bubbling, and the cheese is melted (about 20-25 minutes; remove foil for last few minutes if you want the top browner).
8. Serve
   Let it rest a few minutes once out of the oven so the dish settles a bit. Serve hot. Optionally garnish with fresh herbs (like parsley) or maybe a sprinkle of extra Parmesan.

Servings and timing

• Servings: Typically makes 6-8 servings, depending on how hungry people are and size of shells.
• Prep time: ~ 15-20 minutes (including cooking chicken / broccoli and preparing sauce).
• Cook time: ~ 20-30 minutes baking time (plus a little for pre-heating oven).
• Total time: ~ 40-60 minutes from start to finish (if making sauce from scratch and cooking chicken).

Storage / Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator, for about 3-4 days.
• Freezing: You can freeze before baking or after. If freezing before baking, assemble but don’t bake; wrap well and freeze for up to 2-3 months. When ready to serve, thaw overnight and bake as directed (may need a little more time).
• Reheating: For refrigerated leftovers, reheat in oven at ~ 175-180 °C (350-360 °F) covered with foil until warmed through. Or microwave individual portions, but to keep texture nice, using oven or toaster oven works better.

Variations and Customizations

Here are some ways you can tweak this recipe to suit your taste, dietary needs, or what you have in your kitchen:

• Cheese variations
  Use different cheeses: try Monterey Jack, Pepper Jack (for a bit of spice), Fontina, Gouda, or even a smoked cheese to add depth. Mix mild and sharp cheeses for balance.
• Sauce alternatives
  Instead of Alfredo, use a tomato-cream sauce, béchamel, or a simple garlic butter and chicken broth base. You can also use cream of chicken or mushroom soup as a shortcut if you like.
• Vegetable swaps or additions
  If you don’t like broccoli, or want more veggies: try spinach, mushrooms, bell peppers, zucchini, peas. Roast or sauté first to remove extra moisture so filling doesn’t become watery.
• Meat options
  Instead of chicken, use cooked turkey, leftover roast poultry, or even cooked ground meat (beef, turkey, sausage) spiced appropriately.
• Spice & flavor tweaks
  Add herbs like thyme, oregano, basil, or parsley. Garlic (fresh or powder), onion powder, smoked paprika, or even a pinch of crushed red pepper flakes can boost flavor.
• Healthier versions
  Use reduced-fat cheeses, part-skim milk or light cream, or reduce butter. Use whole-wheat or gluten-free shells if needed. Use more veggies, less cheese.
• Presentation & serving
  Garnish with fresh herbs (parsley, basil) or a sprinkle of red pepper flakes. Serve with a crisp green salad, garlic bread, or steamed greens. A side of marinara or salsa might add extra moisture/tang if desired.

FAQs

What kind of pasta shells should I use?

Jumbo pasta shells are best—they’re large enough to stuff well. Avoid very small shells. Large shells give a nice “pocket” for the filling and handle baking without breaking apart.

Can I use frozen broccoli instead of fresh?

Yes, you can. Thaw or steam first and drain well, so there’s no excess water that will make the filling watery. Overcooked or soggy broccoli will affect texture.

Is it okay to use store-bought sauce versus making sauce from scratch?

Absolutely. Using a jarred Alfredo or cheese sauce cuts down cooking time. Homemade sauce gives more control over flavor and richness, but jarred works well in a pinch.

How do I make sure the shells don’t fall apart?

Cook them just until al dente—not quite fully tender, so they hold their shape when you stuff them. Also be gentle when filling. If baked covered for part of the time, that helps retain moisture without drying them out.

Can I make this recipe ahead of time?

Yes. You can assemble the dish up to the point of baking, cover it, and refrigerate overnight. When ready, bake as usual—may need a few extra minutes if coming from fridge.

How to get a crispy or browned top?

Remove foil for the last 5 minutes of baking to allow cheese to brown. Or use broil for 1-2 minutes at the end (watch closely) to get golden spots.

What can I serve alongside this dish?

A fresh green salad, garlic bread or a crusty loaf, steamed or roasted vegetables. Something light helps balance the richness of the cheese and sauce.

Can I freeze leftovers?

Yes. Store leftovers in freezer-safe containers. If you freeze before baking, thaw overnight in fridge then bake. If after baking, reheat from frozen or after thawing, in an oven until hot throughout.

How can I make this dish lighter/calorie-friendly?

Use lighter cheeses, low-fat milk or a milk alternative, reduce butter, use more veggies. Also less sauce or thinner sauce can help. Whole-wheat pasta shells or gluten-free if needed.

Conclusion

Cheesy Chicken & Broccoli Stuffed Shells are a wonderful dish for when you want comfort, flavour, and something that feels like a baked pasta masterpiece without too much fuss. You get pasta, protein, vegetables, and cheese all in one satisfying bake. It’s flexible—you can change up cheeses, sauces, and add extras depending on what you have. Great for making ahead or using up leftovers. It’s a go-to recipe for family dinners, meal prep, or when you want something pretty and hearty. I hope you give it a try—and enjoy every cheesy bite.

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