Chicken & Broccoli Alfredo Stuffed Shells: 5 Cozy Delights

Oh my goodness, let me tell you about my absolute favorite comfort food: Chicken & Broccoli Alfredo Stuffed Shells! Seriously, these little pasta wonders are like a warm hug on a plate.

Picture this: giant, tender pasta shells filled to the brim with creamy, cheesy goodness, a lush blend of shredded chicken and vibrant broccoli, all smothered in rich Alfredo sauce. It’s the kind of dish that makes everyone gather around the table, because who can resist that cheesy aroma wafting through the kitchen?

This recipe has become a family favorite for a reason. I remember the first time I made it for my kids—they took one bite and their eyes lit up like it was Christmas morning! It’s easy to whip up for a weeknight dinner or to impress guests on a special occasion. Trust me, once you try these Chicken & Broccoli Alfredo Stuffed Shells, you’ll want to make them over and over again. Let’s dive into this deliciousness!

Ingredients for Chicken & Broccoli Alfredo Stuffed Shells

Gathering the right ingredients is the first step to making these mouthwatering Chicken & Broccoli Alfredo Stuffed Shells. Here’s what you’ll need:

• 12 jumbo pasta shells: These are the stars of the dish, so make sure you get the big ones to hold all that delicious filling!
• 2 cups cooked chicken, shredded: You can use leftover rotisserie chicken or cook your own—just shred it up nice and fine.
• 1 cup broccoli florets, steamed: This adds a pop of color and nutrition; just steam until tender.
• 1 cup Alfredo sauce: You can use homemade or store-bought—both work like a charm!
• 1 cup ricotta cheese: This creamy cheese gives the filling a dreamy texture.
• 1 cup mozzarella cheese, shredded: Because who doesn’t love extra cheese? This will melt beautifully on top.
• 1/2 cup Parmesan cheese, grated: Adds a lovely nutty flavor to the mix.
• 1 teaspoon garlic powder: For that savory touch that just elevates everything.
• 1 teaspoon Italian seasoning: A sprinkle of this will bring all the flavors together.
• Salt and pepper to taste: Don’t forget to season your filling to perfection!

With these ingredients on hand, you’re well on your way to creating a dish that’s not only delicious but also a true crowd-pleaser!

How to Prepare Chicken & Broccoli Alfredo Stuffed Shells

Preheat and Prepare

Alright, let’s get started! First things first, preheat your oven to 375°F (190°C). This is crucial for getting that perfect cheesy topping. While the oven is warming up, you’ll want to cook your jumbo pasta shells according to the package instructions. It usually takes about 8-10 minutes. Make sure to keep an eye on them so they don’t get too soft; you want them al dente! Once they’re cooked, drain the shells and set them aside—let them cool just a bit so you can handle them later.

Mix the Filling

In a large mixing bowl, it’s time to bring all those delicious flavors together! Toss in your shredded chicken, steamed broccoli florets, ricotta cheese, garlic powder, Italian seasoning, and a pinch of salt and pepper. I love using my hands for this part—it’s the easiest way to ensure everything is mixed evenly! Just squish and blend until it’s well combined. This filling is creamy and packed with flavor, so take a moment to savor that aroma before moving on!

Stuff the Shells

Now comes the fun part—stuffing the shells! Gently take a cooled pasta shell and spoon in a generous amount of the chicken and broccoli mixture. I like to overfill them just a tad because who doesn’t want more goodness? Place each filled shell seam side up in your baking dish. It’s okay if they’re snug; they’ll bake perfectly together. Just make sure every shell is filled to the brim for that ultimate cheesy experience!

Assemble and Bake

Once all your shells are in the dish, it’s time to make them even more irresistible! Spread half of your creamy Alfredo sauce over the bottom of the baking dish to give them a luscious base. Then, carefully place your stuffed shells in the dish and drizzle the remaining Alfredo sauce on top. Finally, sprinkle that glorious mozzarella and Parmesan cheese over everything—this is where the magic happens! Pop the dish in the oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden. Your kitchen will smell heavenly!

Tips for Success with Chicken & Broccoli Alfredo Stuffed Shells

To make your Chicken & Broccoli Alfredo Stuffed Shells truly shine, I’ve got a few insider tips for you! First off, if you want to save time, feel free to prepare the filling and stuff the shells a day ahead. Just cover them with plastic wrap and pop them in the fridge until you’re ready to bake—easy peasy!

Don’t hesitate to get creative with veggies! You can sneak in some sautéed mushrooms, spinach, or even bell peppers for extra flavor and nutrition. They’ll blend right in with the chicken and broccoli.

Also, if you’re feeling adventurous, try swapping out the Alfredo sauce for a homemade cheese sauce or even a spicy marinara for a fun twist! And remember, the more cheese you sprinkle on top, the better it gets—because who can resist that cheesy goodness? Enjoy experimenting!

Nutritional Information for Chicken & Broccoli Alfredo Stuffed Shells

Now, let’s talk about what’s packed into these scrumptious Chicken & Broccoli Alfredo Stuffed Shells! Each serving is about 450 calories, which feels just right for a cozy meal. You’ll find around 25 grams of fat, with 12 grams of that being saturated fat—so definitely a treat! But don’t worry, you’re also getting a hearty 30 grams of protein from that chicken and cheese combo, making it quite filling. Plus, there are 30 grams of carbohydrates and just 2 grams of sugar, keeping it balanced. It’s comfort food that satisfies without the guilt!

FAQ About Chicken & Broccoli Alfredo Stuffed Shells

Can I use frozen broccoli?

Absolutely! Frozen broccoli is a great option and can save you some prep time. Just make sure to thaw it and drain any excess water before mixing it into your filling. This way, you won’t end up with a soggy mixture. It’s an easy swap that still brings that delicious flavor!

How can I make this dish vegetarian?

If you’d like to turn this dish into a vegetarian delight, simply replace the chicken with some sautéed mushrooms or additional vegetables like zucchini or spinach. You could also add some cooked lentils for protein! The creamy filling will still shine, and you’ll have a hearty meal that everyone will love.

Can I prepare this in advance?

Yes, you can! If you’re looking to save some time, go ahead and prepare the filling and stuff the shells a day ahead. Just cover the stuffed shells with plastic wrap and pop them in the fridge. When you’re ready to bake, simply spread the Alfredo sauce on top and bake as directed. It’s a great way to make weeknight dinners a breeze!

Why You’ll Love This Recipe

• Quick and Easy: This recipe comes together in just about 50 minutes, making it perfect for busy weeknights.
• Flavorful: The combination of creamy Alfredo, tender chicken, and bright broccoli creates a deliciously balanced dish that everyone will love.
• Family-Friendly: Kids and adults alike will be asking for seconds—it’s a sure-fire way to get everyone gathered around the table!
• Customizable: Feel free to add your favorite veggies or switch up the cheeses to suit your family’s taste.
• Make-Ahead: You can prep it ahead of time and just pop it in the oven when you’re ready, making meal prep a breeze.

Storage & Reheating Instructions for Chicken & Broccoli Alfredo Stuffed Shells

If you find yourself with any leftovers—though I doubt it because they’re so delicious!—you’ll want to store them properly to enjoy later. Just transfer the stuffed shells to an airtight container and pop them in the refrigerator, where they’ll stay fresh for up to 3 days. When you’re ready to dig in again, preheat your oven to 350°F (175°C) and cover the dish with foil to keep them from drying out. Bake for about 20-25 minutes, or until heated through. You can also microwave individual servings if you’re in a hurry—just make sure to cover them to retain moisture. Enjoy every cheesy bite!

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