Chicken Alfredo Stuffed Shells (with Broccoli)
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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.
If you love Alfredo, try my Chicken Alfredo Pasta Bake. Or, stick with Stuffed Shells Recipes like Sausage and Spinach Stuffed Shells, or my 3 Cheese Stuffed Shells too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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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!
Hot Tip
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.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
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.
Bake
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.
Kylee’s Notes
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.
Substitutions/Additions
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.
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Chicken Alfredo Stuffed Shells (with Broccoli)
Ingredients
- 1 small onion
- 2 cups broccoli chopped into small florets
- 2 cups cooked chicken
- 21 jumbo pasta shells about 2/3 of a box
- 16 ounces alfredo sauce divided
- 1 cup cheddar cheese divided
- 1/2 teaspoon salt
- 1/4 teaspoon cracked pepper
- 1/2 cup parmesan cheese grated
Instructions
- Sauté 1 small onion (diced) until softened, lightly steam 2 cups broccoli and shred the 2 cups cooked chicken.
- Boil 21 jumbo 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 the1 cup cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon cracked pepper.
- Add the remaining 16 ounces 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 cheddar cheese and 1/2 cup parmesan 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.
- Devour.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instgram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in August of 2014. It was republished with updated photos in September of 2021.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
They loved it!!
Thank you. Made this tonight. I’m a self-employed caregiver. 10hr days. So I like to do make ahead meals. My hubby can’t work. This turned out amazing. We did garlic bread on the side.
Easy and delicious
This was so good! Even my picky husband loved it! Didn’t have shells but did have lasagna noodles so made chicken, broccoli, alfredo lasagna. The only thing is, it needs more moisture than called for with the sauce so I added 1/2 cup milk to the sauce to be poured over the finished lasagna. Yum!