Name: Chicken Alfredo Stuffed Shells
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 12-ounce box jumbo pasta shells; 2 1/2 cups cooked chicken, shredded (rotisserie recommended); 1 1/2 cups fresh broccoli, steamed and chopped; Alfredo Sauce:; 3 tablespoons unsalted butter; 3 cloves garlic, minced; 1 cup heavy whipping cream; 1 1/4 cups whole milk; 2/3 cup freshly grated Parmesan cheese; 3/4 cup shredded mozzarella cheese, divided; 2 large egg yolks, beaten; Salt and freshly ground black pepper, to taste

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Chicken Alfredo Stuffed Shells are the ultimate comfort food: tender jumbo pasta shells filled with savory shredded chicken and broccoli, all baked in a creamy homemade Alfredo sauce. It’s a hearty, flavorful dish that makes a perfect dinner for family nights or guests alike.

Why You’ll Love This Recipe

This dish combines the richness of Alfredo sauce with the satisfying bite of stuffed pasta shells. It’s a complete meal in one dish, packed with protein and vegetables. The creamy, cheesy sauce is made from scratch, offering freshness and flavor far beyond any jarred version. Even better, this recipe is easy to prep ahead and bakes into a bubbly, golden delight that’s always a crowd-pleaser.

Chicken Alfredo Stuffed Shells

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12-ounce box jumbo pasta shells
2½ cups cooked chicken, shredded (rotisserie chicken works great)
1½ cups fresh broccoli, steamed and chopped

For the Alfredo sauce:

3 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy whipping cream
1¼ cups whole milk
⅔ cup freshly grated Parmesan cheese
¾ cup shredded mozzarella cheese, divided
2 large egg yolks, beaten
Salt and freshly ground black pepper, to taste

Directions

Preheat oven to 350°F.
Cook pasta shells according to package instructions until just al dente. Drain and arrange on a dish to cool so they don’t stick.
Make the Alfredo sauce:
- In a saucepan over medium heat, combine butter, garlic, cream, and milk. Bring to a simmer.
- In a small bowl, beat egg yolks. Temper the eggs by slowly adding spoonfuls of the hot milk mixture to them, stirring constantly. Gradually add the tempered egg mixture back into the sauce, stirring to combine.
- Remove from heat, stir in Parmesan and ¼ cup mozzarella. Season with salt and pepper to taste.
Prepare filling: In a mixing bowl, combine the shredded chicken, chopped broccoli, and ½ cup of the Alfredo sauce.
Assemble the dish:
- Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Fill each shell with the chicken and broccoli mixture and place them in the prepared dish.
- Pour the remaining Alfredo sauce over the shells and top with the remaining ½ cup of mozzarella cheese.
Bake for about 25 minutes, or until warm, bubbly, and golden on top.
Serve hot and enjoy!

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Swap proteins: Use cooked turkey, or shrimp instead of chicken.
Vegetarian version: Leave out the chicken and double the broccoli or add sautéed mushrooms and spinach.
Cheese boost: Add ricotta or cream cheese to the filling for a richer interior.
Spicy kick: Stir in red pepper flakes or a splash of hot sauce into the Alfredo for subtle heat.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze the assembled (unbaked) casserole for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Reheat: Warm in the oven at 350°F, covered with foil, until heated through. Individual portions can be microwaved for 1–2 minutes.

FAQs

Can I make this ahead of time?

Yes, you can fully assemble the dish and refrigerate it up to 24 hours in advance. Bake when ready to serve.

Can I use frozen broccoli?

Yes, thaw it first and drain well to avoid extra moisture in the filling.

Do I have to temper the eggs?

Tempering helps prevent scrambled eggs in your sauce. It’s a quick step that ensures a smooth, creamy texture.

Can I use store-bought Alfredo sauce?

Yes, for convenience. However, the homemade version provides fresher flavor and better texture.

Can I use a different type of pasta?

This recipe is best with jumbo shells, but you could also try manicotti tubes or lasagna roll-ups as alternatives.

Is this recipe kid-friendly?

Absolutely. It’s creamy, cheesy, and mild in flavor, making it a hit with kids.

How do I prevent the shells from tearing?

Don’t overcook them—just until al dente—and let them cool slightly before filling.

Can I make it gluten-free?

Yes, just use gluten-free pasta shells and ensure your other ingredients (like broth or cheese) are gluten-free.

Can I add extra vegetables?

Sure! Mushrooms, spinach, or zucchini all make great additions to the filling.

What can I serve with this?

Pair with a side salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

Chicken Alfredo Stuffed Shells are a warm, satisfying dish that’s as easy to make as it is impressive to serve. With tender pasta, creamy homemade sauce, and flavorful chicken and broccoli, this baked pasta dish hits every note of comfort food perfection. It’s a go-to for weeknights, potlucks, or anytime you need a crowd-pleasing meal on the table.