Description
Succulent chicken broccoli alfredo stuffed shells combine creamy pasta with hearty ingredients. Cheese-laden shells deliver comfort and satisfaction for home cooks seeking a delightful Italian-inspired meal you’ll savor with each delectable bite.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups (250 g / 8.8 oz) cooked chicken, shredded or diced
- 1 ½ cups (150 g / 5.3 oz) steamed broccoli, chopped
- 2 cups (480 ml / 16.2 fl oz) heavy cream
- 1 cup (100 g / 3.5 oz) ricotta cheese
- 1 cup (100 g / 3.5 oz) shredded mozzarella cheese
- 1 cup (100 g / 3.5 oz) shredded mozzarella cheese (for topping)
- ½ cup (50 g / 1.8 oz) grated Parmesan cheese
- ¼ cup (25 g / 0.9 oz) grated Parmesan cheese (for topping)
- 4 tbsps (60 g / 2.1 oz) unsalted butter
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Pasta Preparation: Submerge jumbo shells in salted boiling water, cooking until al dente. Drain and rinse with cold water to prevent further cooking, then set aside to cool.
- Filling Creation: Blend shredded chicken, steamed broccoli, ricotta, mozzarella, Parmesan, egg, garlic powder, salt, and pepper into a harmonious mixture. Ensure all ingredients are thoroughly and evenly incorporated.
- Alfredo Sauce Crafting: Melt butter in a saucepan, introducing minced garlic to release its aromatic profile. Pour in heavy cream, allowing the mixture to thicken and become luxuriously smooth. Incorporate Parmesan cheese, whisking until achieving a glossy, velvety consistency.
- Dish Assembly and Baking: Heat oven to 375F. Spread a foundational layer of Alfredo sauce in a baking dish. Carefully stuff each shell with the chicken-broccoli filling, arranging them snugly in the sauce-coated vessel. Generously sprinkle remaining mozzarella and Parmesan across the top, creating a decadent cheese layer.
- Final Touches: Cover with aluminum foil and bake until the cheese melts and begins to golden. Remove foil during the final moments of baking to achieve a slightly crisp, bubbling surface. Let the dish rest briefly after removing from the oven, allowing flavors to meld. Optionally garnish with fresh parsley before serving.
Notes
- Pasta Perfection: Cook shells al dente to prevent overcooking and maintain structural integrity during stuffing and baking.
- Moisture Management: Pat chicken and broccoli dry before mixing to prevent excess liquid that could make filling soggy.
- Cheese Layering Strategy: Grate cheeses fresh for superior melting and more intense flavor compared to pre-shredded varieties.
- Temperature Control: Let dish rest 10-15 minutes after baking to allow sauce to thicken and flavors to fully integrate, ensuring easier serving and optimal taste experience.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3
- Calories: 780
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 47 g
- Saturated Fat: 28 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 200 mg