Cheesy Chicken & Broccoli Shells

I made these stuffed shells last Sunday when my sister and her kids came over for dinner. I'd been craving something comforting but not too heavy, and this cheesy chicken and broccoli combo just hit the spot perfectly. The great thing about this recipe is it looks impressive coming out of the oven, but it's actually pretty straightforward to put together, even with my niece "helping" by trying to eat all the cheese while I was assembling everything.

My brother-in-law who typically just pushes broccoli around his plate had three servings! The creamy filling with bits of chicken and broccoli wrapped in pasta and smothered in Alfredo sauce is basically impossible to resist. I've been making variations of this for years, but this version with the three cheeses is definitely the family favorite.

Perfect Ingredients

• Jumbo pasta shells - 1 pound
• Cooked chicken - 2 cups shredded (rotisserie works great)
• Broccoli florets - 3 cups (steamed and finely chopped)
• Ricotta cheese - 1 (15 ounce) container, full-fat
• Mozzarella cheese - 2 cups shredded (freshly shredded preferred)
• Parmesan cheese - ½ cup grated (the real stuff!)
• Egg - 1 large
• Alfredo sauce - 2 (15 ounce) jars or homemade
• Garlic powder - 1 teaspoon
• Onion powder - ½ teaspoon
• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons chopped (optional)

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Making Magic

Prepare The Pasta:

Cook jumbo shells in salted water until al dente (about 8 minutes). Drain and rinse with cold water.

Create The Filling:

In a large bowl, mix shredded chicken, chopped broccoli (cooled), ricotta, mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.

Stuff Those Shells:

Spoon a generous amount of filling into each cooked pasta shell.

Add The Sauce:

Arrange stuffed shells in a baking dish. Pour Alfredo sauce evenly over the shells, ensuring some sauce gets between them. Sprinkle extra mozzarella on top.

Bake To Perfection:

Cover the baking dish with foil and bake at 375°F for 20 minutes. Remove foil and bake for another 10-15 minutes, or until cheese is bubbly and lightly browned. Broil for the last minute for extra golden color if desired. Let rest for 5 minutes before serving.

I discovered this recipe years ago when I was trying to use up leftover rotisserie chicken and some broccoli that was on its last legs. The first version was super basic - just chicken, broccoli and a bit of cheese. Over time I've tweaked it, adding the three-cheese combo and playing with different seasonings. The version I'm sharing is definitely the crowd-pleaser that's evolved over dozens of family dinners.

Family-Friendly Dinner

This dish has become my go-to when I need something that satisfies everyone at the table. The protein from the chicken keeps the hungry teenagers full, while the pasta and cheese make it comforting enough for the pickier eaters. I usually serve it with a simple green salad dressed with a light vinaigrette to balance out all that creamy goodness.
What I love most about these stuffed shells is how they manage to be both impressive and practical. They look fancy enough for Sunday dinner or when friends come over, but they're not complicated to make, and the ingredients are things I usually have on hand or can easily pick up. The leftovers pack perfectly for lunch the next day too - just microwave for about 2 minutes and they're almost better than fresh.
When my kids were younger and went through that "I hate anything green" phase, this was one of the few ways I could get vegetables into them. The broccoli gets mixed in with all that cheese and chicken, so they'd happily eat it without complaint. Now that they're older, they actually request this dish specifically when they come home from college.

Delicious Variations

Switch up the protein by using Italian sausage instead of chicken. Add sautéed mushrooms to the filling for an earthy twist. Use half marinara and half Alfredo sauce for a blush sauce version.

Meal Prep Tips

Prepare and stuff the shells a day ahead, refrigerate, then add sauce and bake when ready. Freeze assembled but unbaked shells for up to 3 months. Thaw overnight in the fridge before baking as directed.

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Kitchen Secrets

Reserve a cup of pasta cooking water to thin the Alfredo sauce if needed. Use the back of a spoon to press the filling firmly into each shell. Let the dish rest for 5-10 minutes before serving to set up properly.

I've been making these stuffed shells for almost every family gathering over the past few years, and there's never any left. My neighbor Karen begged for the recipe after her daughter tried them at our house and wouldn't stop talking about them. The best part is watching everyone's face light up when you bring it to the table - all golden and bubbly on top, with that wonderful aroma of cheese and garlic. It's comfort food at its finest, but special enough to feel like you're not just serving the same old weeknight dinner.

Frequently Asked Questions

→ Can I make these stuffed shells ahead of time?

Yes! Assemble everything up to 24 hours ahead, cover tightly and refrigerate. Add about 10 minutes to the baking time if cooking straight from the fridge.

→ Can I freeze this dish?

Absolutely. Freeze before baking, tightly covered for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen adding about 20-30 minutes to the cooking time.

→ What can I substitute for ricotta cheese?

Cottage cheese makes a great substitute - just drain it first and maybe give it a quick pulse in the food processor for a smoother texture.

→ Can I make this vegetarian?

Simply omit the chicken and double the amount of broccoli, or add other vegetables like spinach or mushrooms for a delicious vegetarian version.

→ What sides go well with stuffed shells?

A simple green salad with vinaigrette or garlic bread makes the perfect side. For a lighter option, try roasted vegetables or a cup of tomato soup.