Description
Comfort meets elegance in these delectable chicken and broccoli stuffed pasta shells, celebrating classic Italian-American flavors with a hearty, cheesy twist. Perfectly balanced and irresistibly creamy, each shell promises a delightful meal where you’ll savor every rich, comforting bite.
Ingredients
Scale
Main Protein:
- 2 cups cooked, shredded chicken (rotisserie recommended)
- 1 bag (12 ounces) frozen broccoli florets, steamed and chopped
Pasta and Cheese:
- 1 box (12 ounces) Jumbo Shells
- 1 ¼ cups shredded Mozzarella cheese (⅔ cup + 1 cup)
- ¾ cup shredded Parmesan cheese (½ cup + ⅔ cup)
Sauce and Seasonings:
- 3 tablespoons salted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 ¼ cups whole milk
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Craft the velvety Alfredo sauce by gently melting butter with fragrant garlic in a saucepan. Gradually incorporate heavy cream and milk, bringing the mixture to a delicate simmer.
- Remove sauce from heat and whisk in Parmesan and Mozzarella cheeses until smooth. Season with a light sprinkle of pepper, creating a rich, creamy base.
- Fill a large pot with water and bring to a rolling boil. Carefully submerge pasta shells and cook until they reach a perfect al dente texture.
- Drain pasta shells and spread them on a parchment-lined cookie sheet to cool and prevent sticking.
- In a spacious mixing bowl, combine shredded chicken with garlic powder, salt, and pepper. Fold in finely chopped broccoli until evenly distributed.
- Drizzle one cup of prepared Alfredo sauce over the chicken-broccoli mixture, gently stirring to coat all ingredients thoroughly.
- Prepare a 9×13-inch baking dish by lightly greasing the surface to prevent sticking.
- Carefully stuff each cooled pasta shell with the chicken and broccoli filling, arranging them neatly in the prepared baking dish.
- Lavishly pour the remaining Alfredo sauce over the stuffed shells, ensuring complete coverage.
- Generously sprinkle additional Mozzarella and Parmesan cheeses across the top of the dish.
- Place in a preheated oven at 350 degrees F and bake for 25 minutes, or until the dish becomes heated through and the cheese turns golden and bubbly.
Notes
- Prep ahead by cooking chicken and chopping broccoli in advance to save time during assembly.
- Use rotisserie chicken for a quicker and more convenient protein option that adds extra flavor.
- Choose medium to large pasta shells to ensure enough space for generous filling and easy stuffing.
- Ensure shells are cooled before stuffing to prevent filling from becoming too runny or falling apart.
- Let the dish rest for 5-10 minutes after baking to allow cheese to set and make serving easier.
- Pair with a light side salad or garlic bread to complete this hearty and comforting meal.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 580
- Sugar: 3g
- Sodium: 750mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg