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Chicken & Broccoli Alfredo Stuffed Shells

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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

Find it online: https://grandmarecipesflash.com/chicken-broccoli-alfredo-stuffed-shells/