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This cheesy chicken broccoli stuffed shells recipe takes classic stuffed pasta shells to a new level, creating a comforting dinner that perfectly balances indulgent cheese with protein and vegetables.
I started making these stuffed shells when looking for creative ways to use leftover rotisserie chicken. Now my family requests them almost weekly, even my vegetable-hesitant nephew eats every bite.
Ingredients
- Jumbo pasta shells: Provide the perfect vessels for holding the creamy filling, look for boxes that have minimal broken shells
- Alfredo sauce: Creates a rich, creamy base that pairs perfectly with chicken and broccoli, choose a high quality jar for best results
- Diced cooked chicken: Adds hearty protein, rotisserie chicken works beautifully here
- Frozen broccoli: Brings color, nutrition and texture, thaw completely and drain well to prevent watery filling
- Cheddar cheese: Adds sharp flavor that complements the creamy alfredo, opt for medium or sharp for more flavor depth
- Parmesan cheese: Brings a salty depth that elevates the entire dish, freshly grated melts more smoothly than pre-packaged
Step-by-Step Instructions
- Prepare the oven and baking dish:
- Set your oven to 350°F and prepare your baking dish with a light coating of oil spray. This prevents sticking and makes cleanup easier. A glass baking dish works particularly well as it allows you to see when the bottom is properly heated.
- Cook the pasta shells:
- Follow package directions but aim for al dente texture since they will continue cooking in the oven. Immediately rinse with cold water after draining to stop the cooking process and make them easier to handle when stuffing.
- Prepare the sauce:
- Reserve a half cup of the alfredo sauce for topping. This creates a beautiful creamy layer that protects the shells from drying out during baking.
- Mix the filling:
- Combine the remaining alfredo sauce with chicken, broccoli, most of the cheddar, and all the Parmesan. Stir thoroughly to ensure even distribution of ingredients. The mixture should be thick enough to hold its shape when spooned into shells.
- Fill and arrange shells:
- Carefully spoon the filling mixture into each pasta shell. Place them open side up in your prepared baking dish, nestling them closely together to help them stay upright during baking.
- Add toppings and bake:
- Drizzle reserved alfredo sauce over the filled shells and sprinkle with remaining cheddar cheese. Bake until the filling bubbles and cheese melts to golden perfection, about 20 minutes.
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The broccoli is truly the unsung hero of this dish. While many stuffed shell recipes focus solely on cheese and meat, the broccoli adds tiny pops of garden freshness that brighten each bite. My daughter once told me these shells were how she learned to actually enjoy broccoli.
Make Ahead Options
These stuffed shells work beautifully as a meal prep option. You can assemble the entire dish up to a day ahead and keep it covered in the refrigerator. When ready to bake, simply add about 5-10 minutes to the baking time since you'll be starting with a cold dish. I often prepare these on Sunday afternoon for a stress-free Monday dinner.
Ingredient Swaps
This recipe welcomes creative modifications based on what you have available. Spinach works wonderfully in place of broccoli. Turkey or sausage can substitute for chicken. For a vegetarian version, replace the chicken with sautéed mushrooms and bell peppers for a satisfying meatless meal that still offers plenty of texture and protein.
Serving Suggestions
These stuffed shells pair perfectly with a simple green salad dressed with vinaigrette to balance the richness of the dish. Garlic bread makes an excellent accompaniment for soaking up extra sauce. For a complete dinner party presentation, serve with a light Italian antipasto platter as a starter and finish with a refreshing lemon sorbet for dessert.
Storage Solutions
Leftover stuffed shells will keep in an airtight container in the refrigerator for up to three days. For freezing, place fully cooled shells in a freezer-safe container with parchment paper between layers to prevent sticking. They'll keep for up to two months. Thaw overnight in the refrigerator before reheating in a 350°F oven until hot throughout, about 20-25 minutes.
Frequently Asked Questions
- → Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli. Simply chop it into small pieces and lightly steam or blanch it before mixing with the other ingredients.
- → What type of chicken works best for the filling?
Diced cooked chicken works best, such as rotisserie chicken, grilled chicken, or even leftover baked chicken.
- → Can I substitute the alfredo sauce with another sauce?
Absolutely. A creamy garlic sauce, béchamel, or even tomato-based sauces can be used as a substitute for alfredo sauce.
- → Can I make this dish ahead of time?
Yes, you can assemble the dish a day in advance, cover it with foil, and refrigerate. When you’re ready to bake, add 5-10 more minutes to the cooking time.
- → What can I serve with stuffed shells?
Stuffed shells pair well with a side salad, garlic bread, or steamed vegetables for a complete meal.
- → Can I freeze the stuffed shells?
Yes, you can freeze the assembled dish before baking. Cover tightly with plastic wrap and foil, and freeze for up to 2 months. To cook, bake from frozen at 350°F, adding additional time if needed.