Chicken Broccoli Alfredo Stuffed Shells

These chicken broccoli Alfredo stuffed shells are creamy, cheesy, and packed with comforting flavor. I love how the tender pasta shells are filled with a savory mix of shredded chicken, broccoli, and rich Alfredo sauce, then baked until bubbling and golden. It’s a cozy, satisfying dish that never fails to impress.

Why You’ll Love This Recipe

This is one of my favorite recipes when I want something hearty and comforting that feels a little special. The Alfredo sauce coats every bite, and the combination of chicken and broccoli makes it a complete meal all in one. I can prep it ahead of time, freeze it, or feed a crowd—it’s as versatile as it is delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Jumbo pasta shells

• Cooked shredded chicken (rotisserie works great)

• Cooked broccoli, finely chopped

• Alfredo sauce (store-bought or homemade)

• Ricotta cheese

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Garlic powder

• Italian seasoning

• Salt and pepper

• Fresh parsley (optional, for garnish)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. I cook the jumbo shells according to the package instructions until just al dente, then rinse under cold water and set aside.

3. In a large bowl, I combine shredded chicken, chopped broccoli, ricotta, half the mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.

4. I pour a thin layer of Alfredo sauce into the bottom of the baking dish.

5. I stuff each shell with the chicken and broccoli mixture and place them open-side up in the dish.

6. I spoon or pour the remaining Alfredo sauce over the shells, then sprinkle the rest of the mozzarella on top.

7. I cover the dish with foil and bake for 25 minutes. Then I uncover and bake for another 10 minutes until the cheese is bubbly and lightly golden.

8. I let it cool slightly before serving and garnish with chopped parsley if I want a pop of color.

Servings and timing

This recipe makes about 4–6 servings. Prep takes around 25 minutes, and baking takes another 35 minutes. It’s ready in about 1 hour from start to finish.

Variations

Sometimes I mix in spinach or use cauliflower instead of broccoli. I’ve made it with cooked Italian sausage instead of chicken for a different twist. For extra richness, I add a little cream cheese to the filling, or switch out the Alfredo for a garlic cream sauce.

storage/reheating

Leftovers store well in the fridge for up to 4 days. I keep them in an airtight container and reheat in the oven at 350°F (175°C) or in the microwave. To freeze, I assemble the dish (without baking), wrap it tightly, and freeze for up to 2 months. When ready to bake, I thaw overnight and bake as directed.

FAQs

Can I make this ahead of time?

Yes, I assemble it a day in advance, cover, and refrigerate. I bake it fresh when I’m ready to serve, adding a few extra minutes if it’s still cold.

What kind of chicken works best?

I use rotisserie chicken most of the time for convenience, but any cooked and shredded chicken breast or thigh meat works well.

Can I use frozen broccoli?

Yes, I just thaw it first and squeeze out any excess moisture so the filling doesn’t get watery.

Can I make this without ricotta?

Absolutely. I’ve used cottage cheese or cream cheese in place of ricotta, and it still turns out rich and creamy.

Is this freezer-friendly?

Very. I freeze the unbaked dish for later or freeze individual portions after baking. Both reheat well in the oven or microwave.

Conclusion

Chicken broccoli Alfredo stuffed shells are one of those meals I keep in my back pocket for when I want something hearty, comforting, and crowd-pleasing. The creamy filling, cheesy topping, and tender pasta come together in the most satisfying way—and it’s always a hit whether I serve it fresh or from the freezer.