Description
Cheesy Chicken & Broccoli Stuffed Shells are a comforting baked pasta dish filled with shredded chicken, broccoli, ricotta, and gooey cheese, all smothered in creamy Alfredo sauce.
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 mozzarella cheese, shredded (plus extra for topping)
- 1/2 cup Parmesan cheese, grated
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 2 cups Alfredo sauce
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine chicken, broccoli, ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
- Spread 1 cup Alfredo sauce evenly on the bottom of the prepared baking dish.
- Stuff each shell with the chicken-broccoli mixture and arrange in the dish.
- Pour remaining Alfredo sauce over the stuffed shells and sprinkle with extra mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
- Rotisserie chicken makes this recipe quick and easy.
- Swap Alfredo with marinara for a lighter, tomato-based option.
- Assemble ahead of time and refrigerate until ready to bake.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American