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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
