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A great make-ahead dinner, (or make it on the fly) these delicious Chicken Alfredo Stuffed Shells (with Broccoli) are easy to prepare, and are loved by everyone. Even picky children.
Step by step photos and instructions below!
Stuffed Shells are kind of my jam. From Sausage and Spinach Stuffed Shells, to Mexican Stuffed Shells, I know I can get my family to race to the table when I pull these out of the oven.
There are just a few components to this, but it’s a perfect recipe to make on a Sunday night, and bake on Monday when everyone gets home.
Dinner can be on the table pretty quickly, with minimal effort if you do it that way, but it’s also not something SO labor intensive that you couldn’t make these on a weeknight, too.
Here on Kylee Cooks – we like things simple, and tasty. I have to navigate the kitchen with lots of distraction, so complicated recipes aren’t going to work for me.
With that in mind, these Chicken Alfredo Stuffed Shells can be made with jarred sauce from the store, or you could make your own homemade alfredo sauce if you prefer. I promise I’m not judging either way!
These make GREAT leftovers, so be sure to snag a couple of shells (leftover stealth!) before you serve it to ravenous husbands and children so you don’t have to make lunch the next day too.
Why you’ll love this recipe:
- This is a great recipe to make ahead and pull out of the fridge and bake when you need dinner.
- Totally adaptable. You can leave out the broccoli if you wish, or you can add more. You can use jarred alfredo sauce or make your own.
What to serve with Chicken Alfredo Stuffed Shells
You have to go with garlic bread, right? Check out my Homemade Garlic Bread Recipe.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The full list of ingredients and quantities is found in the printable recipe card below.
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Sauté the onion until softened. Steam the broccoli very lightly. Shred the chicken into very small pieces.
Cook pasta shells according to package directions in salted, boiling water until just cooked, but still firm to the bite (also known as al dente).
Remove half a cup of the alfredo sauce, and set aside.
Make the filling
In a large bowl, combine the steamed broccoli, sautéed onion, half the shredded cheddar, remaining alfredo sauce salt and pepper.
Stuff the shells
When the pasta is cool enough to handle, spoon the mixture into the shells evenly.
Drizzle the remaining alfredo sauce over the shells and top with the remaining cheddar and the half cup of parmesan cheese.
Place in a greased baking dish, cover and bake at 350° for 25 minutes, then take the cover off and bake for a further 5-10 minutes.
Save time and grab a rotisserie chicken from the store, and use that instead of cooking chicken breasts from scratch.
What to do with leftovers
Store tightly covered with plastic wrap in the refrigerator for about 2 days. They can dry out, so you may need to add a little extra sauce when reheating.
If you can’t find jumbo pasta shells, no worries! Use manicotti tubes if you can find those. You could also make this lasagna style, and use no-boil lasagna sheets, laying the chicken mixture, sauce and cheeses in a baking dish.
Add some fresh garlic, or garlic powder to the stuffing mixture.
Want more Easy Pasta Recipes?
- Chili Mac with Turkey. We’re bringing childhood back! Lightened-up with turkey vs beef, and made in one pan – this one is a family favorite!
- Skillet Mac & Cheese. Comfort food at its finest, this skillet mac & cheese is so easy! Just the skillet and a pasta pot, the and a quick broil, and this is ready FAST!
- Florentine Chicken Lasagna Rolls Spinach, garlic, and cheese are all winners for this weeknight dinner! Delicious homemade Alfredo sauce is the key to these!
- Ham Tetrazzini. A super-fast weeknight dinner, this Ham Tetrazzini is a spin on the traditional version and is sure to please the whole family.
Chicken Alfredo Stuffed Shells (with Broccoli)
- Sautee the onion until softened, lightly steam the broccoli and shred the chicken.
- Boil the pasta shells in plenty of salted water to just cooked (al dente)
- Remove half a cup of the alfredo sauce, and set aside.
- In a large bowl, combine the onions, broccoli, shredded chicken, half the cheddar cheese, salt and pepper.
- Add the remaining alfredo sauce and mix well
- When the pasta is cool enough to handle, spoon the mixture into the shells.
- Drizzle the remaining alfredo sauce over the shells and top with the remaining cheese
- Place in a greased baking dish, cover with foil and bake at 350°F for 25 minutes, then take the foil off and bake for a further 5-10 minutes.
Tips & Notes:
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This recipe was originally published in August of 2014. It was republished with updated photos in September of 2021.