Chicken and Broccoli Alfredo Stuffed Shells
When it comes to comfort food, few dishes can rival the irresistible combination of tender chicken, fresh broccoli, and a rich, creamy Alfredo sauce. Enter the Chicken and Broccoli Alfredo Stuffed Shells – a recipe that has become a perennial favorite among home cooks and restaurant-goers alike.
These bite-sized pasta shells are a true delight, offering a delectable balance of flavors and textures that will have your taste buds dancing with joy. Whether you’re hosting a family gathering, entertaining guests, or simply craving a satisfying and indulgent meal, this recipe is sure to impress and delight.
❤️ Why You’ll Love This Recipe ❓
What sets this Chicken and Broccoli Alfredo Stuffed Shells recipe apart is the perfect harmony of creamy, cheesy goodness and the satisfying crunch of the broccoli florets. The shells themselves provide a delightful textural contrast, encasing the rich and flavorful filling in a delicate pasta shell. And the best part? This recipe is surprisingly easy to prepare, making it an accessible and versatile option for busy weeknights or special occasions.
Beyond the taste and convenience, these stuffed shells also offer the flexibility to be made ahead of time, ensuring a stress-free and organized meal prep. Plus, with the ability to adapt the recipe to suit various dietary needs, you can enjoy this comfort food classic without compromising your health goals.
🛒 What You Need to Prepare Chicken and Broccoli Alfredo Stuffed Shells ❓
• 2 cups cooked and shredded chicken
• 2 cups broccoli florets, steamed and chopped
• 15 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt and pepper to taste
The beauty of this Chicken and Broccoli Alfredo Stuffed Shells recipe is that most ingredients are pantry or freezer staples. The combination of juicy chicken, fresh broccoli, and a creamy Alfredo sauce creates the Italian-inspired flavor profile that has made pasta bake recipes perennially popular.
📝 How to Make Chicken and Broccoli Alfredo Stuffed Shells Step-by-Step ❓
• Step 2: In a large mixing bowl, combine the cooked and shredded chicken, steamed and chopped broccoli, ricotta cheese, 1/2 cup of the mozzarella cheese, and the Parmesan cheese. Mix well and season with salt and pepper to taste.
• Step 3: In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually pour in the milk, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened. Remove from heat and stir in the heavy cream.
• Step 4: Spoon the chicken and broccoli filling into the cooked pasta shells, arranging them in a baking dish. Pour the Alfredo sauce over the filled shells, making sure to coat them evenly.
• Step 5: Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the shells. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
• Step 6: Remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with chopped parsley or basil, if desired.
⏱️ Timing Overview
• Cooking time: 25 minutes
• Total time: 55 minutes
Compared to traditional baked ziti or lasagna, which can take up to an hour to prepare, this Chicken and Broccoli Alfredo Stuffed Shells recipe saves you 10% of your cooking time while delivering similar flavors and a visually impressive presentation.
👩🏻⚕️ Nutritional Information
Per serving (based on 6 servings):
• Protein: 32g
• Carbohydrates: 38g
• Fat: 27g
• Fiber: 3g
• Sodium: 721mg
These Chicken and Broccoli Alfredo Stuffed Shells provide approximately 64% of your daily protein requirements and 12% of your daily fiber needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Substitute the pasta shells with zucchini or eggplant rolls, or use a gluten-free pasta alternative.
• Dairy-free adaptation: Replace the cheese with plant-based alternatives, such as cashew ricotta and dairy-free mozzarella. Use a plant-based milk and vegan butter for the Alfredo sauce.
• Added protein: Increase the amount of shredded chicken or add cooked ground turkey or lean ground beef for an extra protein boost.
• Boost vegetables: Incorporate additional chopped vegetables, such as spinach, bell peppers, or mushrooms, into the filling mixture.
These modifications can reduce calories by up to 25% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Chicken and Broccoli Alfredo Stuffed Shells.
🍽️ Serving Suggestions
• Pair the stuffed shells with a light Italian white wine or a crisp glass of Pinot Grigio.
• Complement the dish with a classic Caesar salad or a fresh tomato and mozzarella caprese salad.
• For a family-style gathering, serve the Chicken and Broccoli Alfredo Stuffed Shells alongside roasted vegetables and warm, crusty bread.
• Create an impressive appetizer platter by arranging the stuffed shells with marinated olives, bruschetta, and a selection of cheeses.
❌ Common Mistakes to Avoid
• Overstuffing the shells: It’s important to avoid overfilling the pasta shells, as this can cause them to burst or become difficult to transfer to the baking dish. Use a light hand when spooning the filling into the shells.
• Forgetting to let the dish rest: After baking, it’s crucial to let the Chicken and Broccoli Alfredo Stuffed Shells rest for 5-10 minutes before serving. This allows the filling to set and the flavors to meld together.
• Not adjusting the sauce consistency: The Alfredo sauce should be thick enough to coat the filled shells, but not so thick that it becomes gloopy. Adjust the sauce consistency as needed by adding more milk or cream.
• Skipping the seasoning: Don’t forget to season the filling and the Alfredo sauce with salt and pepper to enhance the overall flavor of the dish.
🧊 Storing Tips for the Recipe
These Chicken and Broccoli Alfredo Stuffed Shells retain their quality remarkably well:
• Freezing unbaked: Prepare the dish up to the point of baking, then cover tightly with plastic wrap or foil and freeze for up to 2-3 months. Thaw in the refrigerator overnight before baking as directed.
• Freezing baked: Allow the baked stuffed shells to cool completely, then wrap individual portions in foil or plastic wrap and freeze for up to 2-3 months. Reheat in a 350°F (175°C) oven until heated through, about 20-25 minutes.
• Reheating: To reheat refrigerated or frozen stuffed shells, place them in a baking dish and heat in a 350°F (175°C) oven until hot and bubbly, about 15-20 minutes for refrigerated and 25-30 minutes for frozen.
❓ FAQs
Can I prepare the Chicken and Broccoli Alfredo Stuffed Shells ahead of time?
Absolutely! This recipe is perfect for making ahead of time. You can assemble the stuffed shells, cover them, and refrigerate for up to 3 days before baking. Alternatively, you can prepare the entire dish, bake it, and then freeze it for up to 2-3 months. When ready to serve, simply reheat the frozen stuffed shells in the oven until hot and bubbly.
Can I substitute the chicken with another protein?
Yes, you can easily substitute the chicken with other proteins, such as cooked ground turkey, Italian sausage, or even roasted vegetables for a vegetarian option. Just be sure to adjust the seasoning accordingly to complement the new protein choice.
How can I make this recipe dairy-free?
To make this recipe dairy-free, you can replace the ricotta, mozzarella, and Parmesan cheeses with plant-based alternatives, such as cashew ricotta and dairy-free mozzarella-style shreds. For the Alfredo sauce, use a plant-based milk, such as unsweetened almond or oat milk, and vegan butter or olive oil in place of the regular butter and heavy cream.
What if my Alfredo sauce is too thick or too thin?
If your Alfredo sauce is too thick, you can thin it out by adding a bit more milk, a splash at a time, until you reach the desired consistency. Conversely, if the sauce is too thin, you can thicken it by mixing a small amount of flour or cornstarch with a bit of milk or cream, then whisking it into the sauce and simmering until it reaches the right texture.
Can I add any extra vegetables to this recipe?
Absolutely! This recipe is highly versatile, and you can easily incorporate additional vegetables, such as spinach, bell peppers, mushrooms, or sun-dried tomatoes. Simply chop or slice the vegetables and fold them into the chicken and broccoli filling before stuffing the shells. Just be mindful of the overall quantity to ensure the shells don’t become overstuffed.
Conclusion
These Chicken and Broccoli Alfredo Stuffed Shells represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a family-style dinner or as a show-stopping appetizer, they’re sure to impress with their creamy, cheesy goodness and the satisfying crunch of the broccoli florets. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these Chicken and Broccoli Alfredo Stuffed Shells demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the assembly.
So why not treat your loved ones to this irresistible pasta dish tonight? Your taste buds (and your guests) are sure to thank you.
Print
Chicken and Broccoli Alfredo Stuffed Shells
- Total Time: 55 minutes
Ingredients
• 12 ounces jumbo pasta shells
• 2 cups cooked and shredded chicken
• 2 cups broccoli florets, steamed and chopped
• 15 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt and pepper to taste
Instructions
• Step 1: Preheat your oven to 375°F (190°C). Cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
• Step 2: In a large mixing bowl, combine the cooked and shredded chicken, steamed and chopped broccoli, ricotta cheese, 1/2 cup of the mozzarella cheese, and the Parmesan cheese. Mix well and season with salt and pepper to taste.
• Step 3: In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually pour in the milk, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened. Remove from heat and stir in the heavy cream.
• Step 4: Spoon the chicken and broccoli filling into the cooked pasta shells, arranging them in a baking dish. Pour the Alfredo sauce over the filled shells, making sure to coat them evenly.
• Step 5: Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the shells. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
• Step 6: Remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with chopped parsley or basil, if desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Cuisine: Americans
Nutrition
- Serving Size: 6 servings
- Calories: 504
- Sodium: 721mg
- Fat: 27g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
Keywords: Chicken and Broccoli Alfredo Stuffed Shells
