I love how this dish turns jumbo pasta shells into cozy little pockets filled with creamy chicken, tender broccoli, and gooey cheese. It’s one of my favorite comfort meals to make when I’m craving something hearty but still easy to put together.
Why You’ll Love This Recipe
I like that it uses simple, everyday ingredients to make something that feels special.
I find it perfect for busy evenings since I can assemble it quickly and let the oven do the rest.
I enjoy how the flavors meld together after baking — especially the cheesy, creamy sauce with the chicken and broccoli.
I can make it ahead of time and just pop it in the oven when I’m ready to serve dinner.
I love that it’s family-friendly and always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 jumbo pasta shells, cooked and drained
1 ½ cups cooked chicken, diced or shredded
1 ½ cups broccoli florets, steamed or lightly cooked
1 ½ cups shredded cheddar cheese (divided, some for filling, some for topping)
½ cup grated Parmesan cheese
2 cups Alfredo sauce (store-bought or homemade)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Directions
Preheat the oven to 350°F (175°C).
Cook the jumbo shells according to the package directions until al dente. Drain and set aside.
In a large bowl, mix together the cooked chicken, broccoli, 1 cup of cheddar cheese, ¼ cup of Parmesan cheese, garlic powder, salt, and pepper.
Add 1 cup of Alfredo sauce to the mixture and stir until everything is evenly coated.
Fill each cooked shell with a generous spoonful of the chicken and broccoli mixture.
Spread ½ cup of Alfredo sauce on the bottom of a greased baking dish.
Arrange the stuffed shells in the dish and pour the remaining Alfredo sauce over the top.
Sprinkle with the remaining cheddar and Parmesan cheese.
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving.
Servings and Timing
This recipe makes about 4 to 6 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
I sometimes swap the cheddar for mozzarella for a creamier melt.
I like to use spinach instead of broccoli for a different flavor and texture.
I occasionally add diced red bell peppers or mushrooms to the filling for extra veggies.
I make a lighter version using low-fat cheese and light Alfredo sauce.
I use shredded rotisserie chicken when I want to save time.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I cover the dish with foil and warm it in a 350°F (175°C) oven for about 15–20 minutes.
I can also freeze the stuffed shells (before or after baking) for up to 2 months. When ready to eat, I thaw them in the fridge overnight and bake until hot and bubbly.
FAQs
What if I only have frozen broccoli?
I just thaw it completely and drain any excess moisture before mixing it into the filling so it doesn’t make the shells watery.
Can I make this dish ahead of time?
Yes! I often assemble the stuffed shells earlier in the day, cover them with foil, and refrigerate until ready to bake.
Can I make it vegetarian?
Definitely. I leave out the chicken and use more broccoli or add spinach for a fully vegetarian version.
What can I use instead of jumbo shells?
If I can’t find jumbo shells, I use manicotti tubes or layer the filling with lasagna noodles for a similar effect.
How do I keep the shells from breaking?
I cook them just until al dente so they stay firm enough to handle when filling and baking.
Conclusion
I love how these cheesy chicken and broccoli stuffed shells combine everything I enjoy in a comforting pasta bake — creamy sauce, tender chicken, cheesy goodness, and a hint of green from the broccoli. It’s easy to make, reheats beautifully, and always satisfies my craving for something warm and delicious.
These Cheesy Chicken & Broccoli Stuffed Shells are cozy pasta pockets filled with a creamy mix of chicken, broccoli, and cheese, then baked with rich Alfredo sauce until bubbly and golden. A comforting and family-friendly dish perfect for weeknight dinners.
Total Time:40 minutes
Yield:4 to 6 servings
Ingredients
12 jumbo pasta shells, cooked and drained
1 ½ cups cooked chicken, diced or shredded
1 ½ cups broccoli florets, steamed or lightly cooked
1 ½ cups shredded cheddar cheese (divided)
½ cup grated Parmesan cheese
2 cups Alfredo sauce (store-bought or homemade)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Preheat oven to 350°F (175°C).
Cook jumbo pasta shells according to package directions until al dente. Drain and set aside.
In a bowl, combine cooked chicken, broccoli, 1 cup cheddar cheese, ¼ cup Parmesan cheese, garlic powder, salt, and pepper.
Stir in 1 cup of Alfredo sauce to the chicken mixture until well coated.
Fill each shell with the chicken and broccoli filling.
Spread ½ cup Alfredo sauce in the bottom of a greased baking dish.
Place stuffed shells in the dish and pour remaining Alfredo sauce over the top.
Sprinkle remaining cheddar and Parmesan cheese over the shells.
Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
Let cool a few minutes before serving.
Notes
Use rotisserie chicken for faster prep.
Substitute spinach for broccoli or add mushrooms for variety.
Can be frozen before or after baking for up to 2 months.
Reheat leftovers in oven at 350°F for 15–20 minutes covered with foil.
