Growing up in an Italian-American household, pasta was our language of love. My nonna had a magical way of turning the simplest ingredients into warm, soul-hugging meals. One of her midweek favorites was stuffed shells—but not just any kind. She’d stuff them with whatever was in the fridge, and that’s how this creamy, dreamy Cheesy Chicken & Broccoli Stuffed Shells recipe was born.
This dish is a golden, bubbling casserole packed with juicy chicken, tender broccoli florets, rich ricotta, and a generous blanket of melty cheese. It’s the kind of dinner that brings everyone to the table with a smile (and likely seconds!).
Why You’ll Love This Recipe
- Family-friendly and picky-eater approved.
- Perfect way to use up leftover chicken or a rotisserie bird.
- A comforting bake ideal for cold nights.
- Freezer-friendly for easy make-ahead meals.
Ingredients
For the Filling:
- 2 cups cooked chicken, shredded or chopped
- 1½ cups cooked broccoli florets, chopped
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried basil
- Salt and pepper to taste
For the Pasta & Sauce:
- 20 jumbo pasta shells
- 2 cups Alfredo sauce (store-bought or homemade)
- ½ cup shredded mozzarella (for topping)
- Optional: fresh parsley or basil, for garnish
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook jumbo shells according to package instructions until al dente. Drain and set aside to cool.
2. Make the Filling
In a large bowl, combine the shredded chicken, broccoli, ricotta, mozzarella, Parmesan, egg, and seasonings. Mix until everything is well incorporated.
3. Stuff the Shells
Gently open each shell and spoon the filling inside. Be generous—you want them packed!
4. Assemble the Bake
Spread 1 cup of Alfredo sauce on the bottom of a 9×13″ baking dish. Arrange the stuffed shells in the dish in a single layer. Pour the remaining Alfredo sauce over the top and sprinkle with extra mozzarella.
5. Bake
Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes, until bubbly and golden.
6. Garnish & Serve
Let it sit for 5 minutes before serving. Garnish with fresh herbs if desired.
Pro Tips for the Best Stuffed Shells
- Use rotisserie chicken for an easy shortcut.
- Add a pinch of red pepper flakes to the filling for a touch of heat.
- Freeze before baking for up to 3 months—just add 10 minutes to the baking time when cooking from frozen.
What to Serve With Cheesy Chicken & Broccoli Stuffed Shells
- A crisp Caesar salad
- Garlic bread or crusty Italian rolls
- A glass of chilled white wine (or a cozy herbal tea!)
Variations & Substitutions
- Cheese Swap: Try cottage cheese instead of ricotta for a lighter filling.
- Veggie Boost: Add sautéed spinach, mushrooms, or bell peppers.
- Sauce Switch: Not an Alfredo fan? Use a tomato-based marinara or pink sauce instead!
Final Thoughts
These Cheesy Chicken & Broccoli Stuffed Shells are like a warm hug in a casserole dish. They’re comforting, filling, and oh-so-satisfying. Whether you’re feeding a crowd or just meal prepping for the week, this dish delivers flavor and love in every bite.