Chicken Broccoli Alfredo Stuffed Shells are the epitome of creamy, cheesy comfort food, reimagined in a beautiful, family-friendly pasta bake that delivers restaurant-quality indulgence from your own kitchen. This recipe is a masterful fusion of classic Italian-American flavors, where tender, jumbo pasta shells become edible vessels for a luscious filling of shredded rotisserie chicken, vibrant broccoli, and a hint of garlic, all bound together with rich Alfredo sauce. The magic lies in the assembly: each shell is generously stuffed, then nestled into a bed of more creamy Alfredo sauce and baked until bubbly and golden. As it bakes, the sauce permeates the shells, the cheeses melt into a cohesive, velvety blanket, and the edges of the pasta become delightfully tender-crisp, creating a dish that is as visually stunning as it is delicious.
The brilliance of this recipe is its incredible convenience and the way it transforms simple, ready-made ingredients into a spectacular, crowd-pleasing meal. Using a rotisserie chicken, jarred Alfredo sauce, and frozen broccoli streamlines the process without sacrificing any of the homemade flavor or satisfaction. The result is a complete, all-in-one dinner that requires minimal prep but delivers maximum impact—perfect for busy weeknights when you crave something special. Each forkful offers a perfect harmony of tender pasta, creamy sauce, savory chicken, and fresh-tasting broccoli, all elevated by the subtle nuttiness of Parmesan. It’s a dish that promises to bring smiles to the table and have everyone reaching for seconds.
Why You’ll Love This Recipe:
- Creamy, Cheesy, and Comforting: The Alfredo sauce and melted cheeses create a luxuriously rich and satisfying dish.
- Great Way to Use Rotisserie Chicken: A convenient, flavorful shortcut that makes prep a breeze.
- Family-Friendly & Crowd-Pleasing: Pasta, chicken, and cheese in a creamy sauce is a guaranteed hit with all ages.
- Make-Ahead Friendly: Assemble the entire dish in advance and bake when ready to serve.
- All-in-One Meal: Protein, vegetables, and carbs are all baked together in one delicious dish.
Ingredients:
For the Filling & Pasta:
1 (12 oz) box jumbo shell pasta
1 bag (12-16 oz) frozen chopped broccoli, cooked according to package directions and drained well
2 cups shredded rotisserie chicken
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
For the Sauce & Assembly:
1 (15 oz) jar Alfredo sauce (or about 2 cups homemade)
Additional grated Parmesan, for topping (optional)
Instructions:
Step 1: Preheat Oven and Cook Pasta
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain and rinse with cool water to stop the cooking process. Set aside.
Step 2: Prepare the Filling
In a large bowl, combine the cooked and drained broccoli, shredded chicken, ½ cup of the Alfredo sauce, garlic powder, and a pinch of salt and pepper. Mix until everything is well combined and evenly coated.
Step 3: Assemble the Casserole
Spread about ½ cup of the remaining Alfredo sauce evenly over the bottom of a 9×13-inch baking dish. Carefully stuff each cooked shell with a generous spoonful of the chicken and broccoli mixture. Arrange the stuffed shells in a single layer in the prepared dish, snugly fitting them together.
Step 4: Top and Bake
Pour the remaining Alfredo sauce over the stuffed shells, spreading it gently to cover them evenly. Sprinkle the shredded mozzarella and the remaining ½ cup of Parmesan cheese over the top.
Step 5: Bake
Bake, uncovered, for 20-25 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and lightly golden.
Step 6: Rest and Serve
Let the casserole rest for 5-10 minutes before serving. This allows it to set slightly for easier serving. Garnish with additional Parmesan and fresh parsley if desired.
Tips:
- Drain Broccoli Well: After cooking the frozen broccoli, press it between paper towels to remove excess moisture. This prevents a watery filling.
- Don’t Overcook the Pasta: Cook the shells just to al dente. They will continue to cook in the oven.
- Be Gentle When Stuffing: Jumbo shells are delicate. Handle them carefully to avoid tearing.
- Customize Your Fillings: Add sautéed mushrooms, swap the chicken for cooked Italian sausage, or use a mix of cheeses like provolone or Asiago.
- Homemade Alfredo Shortcut: For an even richer dish, use homemade Alfredo sauce.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave, or cover the baking dish with foil and reheat in a 325°F (165°C) oven until warmed through.
- Freezing: Assemble the casserole completely but do not bake. Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the bake time.
- Make-Ahead: Assemble the dish up to 24 hours in advance. Cover and refrigerate. Bake as directed, adding 5-10 minutes to the bake time.
Chicken Broccoli Alfredo Stuffed Shells are a celebration of creamy, comforting, and convenient cooking. They take simple ingredients and transform them into a spectacular, shareable meal that is sure to become a cherished favorite in your family’s dinner rotation.
