Chicken Alfredo Stuffed Shells: A Cozy, Creamy Delight
Looking for the ultimate comfort food? These Chicken Alfredo Stuffed Shells are the answer!
This recipe takes creamy Alfredo sauce and pairs it with tender chicken and broccoli stuffed into hearty jumbo pasta shells.
With every bite, you get the perfect combination of richness, flavor, and satisfying texture—all baked to golden, bubbling perfection.
This dish is guaranteed to become a family favorite, and it’s so easy to make, you’ll want to add it to your regular rotation!
For Chicken Alfredo Stuffed Shells:
- Jumbo Pasta Shells – These large shells are perfect for stuffing with the creamy chicken and broccoli filling.
- Cooked Chicken – Shredded rotisserie chicken works best for this recipe, saving you time and adding flavor.
- Fresh Broccoli – Steamed and chopped for a fresh, tender bite that complements the creamy sauce.
For Alfredo Sauce:
- Unsalted Butter – Adds richness to the sauce and helps sauté the garlic.
- Garlic – Minced for a fragrant, savory base in the sauce.
- Heavy Whipping Cream – This creates the luscious, creamy texture of the Alfredo sauce.
- Whole Milk – Balances the richness of the cream and helps thicken the sauce.
- Freshly Grated Parmesan Cheese – Adds salty, nutty flavor and helps thicken the sauce.
- Shredded Mozzarella Cheese – Melts into the sauce, adding a smooth, gooey texture.
- Egg Yolks – Helps to thicken the sauce and create a velvety consistency.
- Salt and Black Pepper – For seasoning to taste.
Chicken Alfredo Stuffed Shells: A Comforting Classic
Indulge in the creamy, cheesy goodness of Chicken Alfredo Stuffed Shells—a dish that combines tender jumbo pasta shells filled with succulent chicken and broccoli, all enveloped in a rich Alfredo sauce.
Ingredients
- 12 oz Jumbo pasta shells
- 2½ cups cooked chicken, shredded (rotisserie works great)
- 1½ cups fresh broccoli, steamed and chopped
For the Alfredo Sauce:
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy whipping cream
- 1¼ cups whole milk
- ⅔ cup freshly grated Parmesan cheese
- ¾ cup shredded mozzarella cheese, divided
- 2 large egg yolks, beaten
- Salt and freshly ground black pepper, to taste
Instructions
Cook the Pasta:
- Boil the pasta according to package instructions until al dente. Drain and arrange the shells on a large plate or tray to cool, preventing them from sticking together.
Prepare the Alfredo Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer.
- In a separate bowl, beat the egg yolks. Gradually add a spoonful of the hot milk mixture to the yolks, whisking constantly to temper the eggs. Repeat this process with a few more spoonfuls of the hot mixture. Slowly pour the egg yolk mixture into the saucepan, stirring continuously. Remove from heat.
- Stir in the Parmesan and 1/2 cup of the shredded mozzarella cheese until melted and smooth. Season with salt and freshly ground black pepper to taste.
Prepare the Filling:
- In a large bowl, combine the shredded chicken, chopped broccoli, and 1/2 cup of the prepared Alfredo sauce. Mix well to combine.
Assemble the Dish:
- Spread a thin layer of the remaining Alfredo sauce on the bottom of a 9x13-inch baking dish.
- Stuff each pasta shell with a generous scoop of the chicken and broccoli mixture and place them in the prepared baking dish.
- Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining 1/4 cup of shredded mozzarella cheese on top.
Bake:
- Preheat the oven to 350°F (175°C
- Preheat the oven to 350°F (175°C
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Make-Ahead Instructions:
- Assemble the dish up to step 4, then cover and refrigerate for up to 1 day before baking.
Freezer Instructions:
- Cook the pasta 2-3 minutes less than al dente. Assemble the dish but don’t bake. Cover with plastic wrap, followed by a double layer of aluminum foil, and freeze for up to 2 months. When ready to cook, thaw overnight in the fridge. Remove the plastic wrap, re-cover with foil, and bake at 350°F for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes until heated through.
- Can I use store-bought Alfredo sauce instead of making it from scratch?
Of course! If you’re short on time, go ahead and use store-bought Alfredo sauce. But, if you’re looking for that rich, homemade flavor, whipping up a quick homemade sauce is totally worth it! Either way, you’ll end up with a dish that’s creamy and comforting. - How do I stop my pasta shells from sticking together?
To prevent those jumbo shells from sticking, rinse them with cold water right after draining. This helps stop the cooking process and makes sure they stay separate while you prep everything else. - Can I prepare the dish in advance?
Absolutely! You can assemble the stuffed shells up to the point of baking and store them in the fridge for up to 24 hours. The flavors will blend beautifully, and you’ll save time on dinner day. Just pop them in the oven and enjoy! - Can I freeze the stuffed shells?
Yes, you can! If you’re looking to meal prep, assemble the shells but don’t bake them. Wrap them tightly with plastic wrap and foil, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, then bake them as directed—easy and super convenient! - How can I spice things up a bit?
Looking for a little heat? Try adding red pepper flakes to your Alfredo sauce or sprinkle them over the shells before baking. Adjust to your preferred level of spice, and you’ve got a delicious twist on this creamy dish.
