Chicken Broccoli Alfredo Stuffed Shells

These creamy Chicken Broccoli Alfredo Stuffed Shells are cozy, flavorful, and perfect for dinner. Jumbo pasta shells are stuffed with shredded chicken, tender broccoli, and ricotta cheese, then covered in Alfredo sauce and baked until bubbly and golden. They’re great for family meals, potlucks, or meal prep—you can make them ahead and bake later.

Ingredients

For the shells:

• 20–25 jumbo pasta shells
• 2 cups cooked, shredded chicken
• 1 cup cooked, chopped broccoli
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 egg
• Salt & pepper
• Garlic powder or minced garlic (optional)

For the Alfredo sauce:

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 3/4 cup grated Parmesan
• Salt & pepper
• Pinch of nutmeg (optional)

Instructions

1. Cook the shells:
   Boil in salted water until al dente, then rinse with cold water.
2. Make the filling:
   Mix chicken, broccoli, ricotta, mozzarella, Parmesan, egg, garlic, salt, and pepper.
3. Make the Alfredo sauce:
   Melt butter, cook garlic, add cream and simmer. Stir in Parmesan, salt, pepper, and nutmeg until smooth.
4. Fill the shells:
   Spoon the filling into each shell.
5. Assemble & bake:
   Spread some sauce in a baking dish, add stuffed shells, top with remaining sauce and cheese.
   Bake at 350°F (180°C) for 25–30 minutes until bubbly and golden.

Tips

• Add mushrooms or spinach for extra veggies.
• Use cream cheese instead of ricotta for a richer filling.
• Top with buttery breadcrumbs for a crispy finish.