Description
Indulge in these creamy, cheesy Chicken & Broccoli Alfredo Stuffed Shells—the ultimate comfort food! Perfect for family dinners, this dish combines tender chicken, fresh broccoli, and rich Alfredo sauce in jumbo pasta shells
Ingredients
Scale
- For the Chicken:
- 2 chicken breasts, diced
- Olive oil (for marinating and cooking)
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp Creole seasoning
- 1 tbsp Sazon
- 1 tsp smoked paprika
- For the Shells and Filling:
- 1 box jumbo shells
- 1 cup broccoli florets, cooked and chopped
- 1 cup mozzarella cheese
- 1/4 cup grated Parmesan
- 1/2 cup shredded Parmesan
- For the Alfredo Sauce:
- 1 stick unsalted butter
- 1 tbsp minced garlic
- 16 oz heavy whipping cream
- 1/4 block cream cheese
- 1/4 cup grated Parmesan
- 1 tsp salt
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp Italian seasoning
Instructions
- Marinate the Chicken:
- Dice the chicken into small pieces. Mix with olive oil, black pepper, onion powder, garlic powder, Creole seasoning, Sazon, and smoked paprika. Refrigerate for at least 30 minutes.
- Cook the Chicken and Broccoli:
- Heat oil and butter in a skillet over medium heat. Cook the marinated chicken for 6-7 minutes until golden. Remove and set aside.
- Cook and chop the broccoli into small pieces.
- Prepare the Alfredo Sauce:
- In the same skillet, add more butter and sauté minced garlic until fragrant (about 1 minute).
- Add heavy cream and cream cheese, stirring until the sauce thickens.
- Season with salt, pepper, onion powder, garlic powder, Italian seasoning, and grated Parmesan.
- Cook the Pasta:
- Boil the jumbo shells in salted water until al dente. Reserve 1/2 cup of pasta water, then strain and set aside.
- Assemble the Shells:
- In a large mixing bowl, combine the cooked chicken, chopped broccoli, grated Parmesan, shredded Parmesan, mozzarella, and a portion of the Alfredo sauce.
- Add a little sauce to the base of a greased baking dish. Spoon the filling into each shell and place them in the dish.
- Bake:
- Top the shells with remaining Alfredo sauce, mozzarella, and a sprinkle of Italian seasoning.
- Bake at 375°F (190°C) for 15 minutes, or until bubbly and golden.
- Serve:
- Garnish with fresh parsley, serve, and enjoy!
Notes
- Use rotisserie chicken for a quicker prep.
- Substitute broccoli with spinach or mushrooms if preferred.
Nutrition
- Serving Size: Approx. 3 stuffed shells
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg