Recipe: Appetizing Chicken and Broccoli Alfredo Stuffed Shells

Chicken and Broccoli Alfredo Stuffed Shells. So quick, easy and so good! I changed just a few things from her recipe. It was a busy day so I used store bought Alfredo to save on time.

Chicken and Broccoli Alfredo Stuffed Shells Chicken Broccoli Alfredo Stuffed Shells is a delicious Italian pasta recipe that is hearty, stuffed with chicken and broccoli, smothered in Alfredo sauce. Get ready to fall in love with this simple dinner recipe. It is the perfect weeknight meal for pasta night! You can cook Chicken and Broccoli Alfredo Stuffed Shells using 15 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken and Broccoli Alfredo Stuffed Shells

  1. It’s 12 oz. of jumbo shells.
  2. It’s 1 tbsp. of olive oil.
  3. Prepare 2 cups of chicken, cooked and shredded.
  4. Prepare 2 cups of broccoli florets, cut small.
  5. You need 2 cups of ricotta cheese.
  6. You need 2 of large eggs.
  7. You need to taste of oregano.
  8. You need to taste of salt and pepper.
  9. You need to taste of dried basil.
  10. Prepare to taste of onion powder.
  11. Prepare to taste of garlic powder.
  12. It’s 3/4 cup of parmesan cheese, shredded.
  13. It’s 1 jar (14.5 oz.) of Alfredo sauce, divided.
  14. It’s 3/4 cup of mozzarella cheese, shredded.
  15. You need of parsley for garnish.

Serve it up with some garlic bread and you have yourself a hearty and delicious dinner! I altered the alfredo sauce recipe just a bit from the archives to help thicken it up as a perfect accompaniment to the stuffed shells. The combination of creamy alfredo sauce, tender chicken, fresh broccoli, pasta, and lots of cheese (mozz and Parm!) is heavenly. I love to assemble the stuffed shells in advance, then cover and chill.

Chicken and Broccoli Alfredo Stuffed Shells instructions

  1. Start a large pot of water and 1 tbsp. of olive oil heating on high heat. Once it reaches a boil, add in the shells. Cook for 1 minute less than the time called for on the box, they will be easier to stuff this way. Once they are done, drain in a colander and immediately rinse them with cold water. This will stop the cooking process, so that they don't get any softer. Set them aside..
  2. While boiling the shells, start a medium pot of water heating on high heat to start to cook the broccoli (you could also steam them). Once water reaches a boil, add in the broccoli and cook until tender (4-6 minutes). Drain broccoli and set aside..
  3. In a large mixing bowl, place your ricotta cheese and crack both eggs. Whisk together until just blended. Next, whisk in the seasonings, to taste and the parmesan cheese..
  4. Stir in the chicken and broccoli to the ricotta mixture and stir to combine..
  5. Preheat oven to 350 F. Spray a 9×13 deep baking pan or casserole dish with non-stick spray or line with foil. Place about 1/2 of the alfredo sauce you are using onto the bottom of the baking dish and spread around. Set aside..
  6. Working 1 at a time, stuff each shell with 1-2 tbsp. of the ricotta and chicken mixture. Set each one in the baking pan side-by-side once stuffed, with the opening facing up. Do this until all are stuffed. Top the shells with the remaining alfredo sauce and then sprinkle with the mozzarella cheese..
  7. Cover the baking pan with foil and bake 20 minutes. Then remove the foil and bake an additional 10 minutes. Garnish with parsley and serve immediately. Refrigerate any leftovers..

On a busy day I can pull them out of the fridge top them with Alfredo sauce and mozzarella cheese, then bake. While they're baking I have time to put a salad and garlic bread together. A terrific time saver, and budget friendly too. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Freeze option: Cover and freeze unbaked casserole.