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If you’re craving cozy comfort food without spending hours in the kitchen, these chicken broccoli alfredo stuffed shells are about to become your new go-to recipe. Tender pasta shells are filled with a creamy mixture of shredded chicken, parmesan alfredo sauce, mozzarella, and broccoli — then baked to golden, bubbly perfection. Whether you’re meal prepping for the week or feeding a hungry family, this dish is easy, affordable, and absolutely delicious.

Why You’ll Love These Chicken Broccoli Alfredo Stuffed Shells

✅ Family-friendly — Even picky eaters love cheesy stuffed shells!
✅ Freezer-friendly — Prep ahead and bake later.
✅ Creamy and satisfying — Like chicken alfredo, but even cozier.
✅ Great way to use leftover chicken!

Ingredients:

2 c. broccoli florets, fresh or frozen
8 oz. jumbo shells
2 T. butter
2 garlic cloves, minced
1 c. whole milk
1/2 c. heavy cream
1/2 c. parmesan cheese, freshly grated
2 c. mozzarella cheese, freshly grated, divided
1-1/2 c. cooked, shredded chicken
1/2 t. garlic powder
1/2 c. fresh parsley, chopped
Sea salt and black pepper to taste

How to Make Chicken Broccoli Alfredo Stuffed Shells

Preheat oven to 350°F and lightly grease a casserole dish with olive oil.
Bring a large pot of salted water to a rolling boil.
Add broccoli and cook 2 minutes. Transfer to a colander and rinse with cool water.
Cook jumbo shells according to package directions until al dente. Reserve 1/2 cup pasta water. Drain and rinse shells to stop cooking.
In a saucepan, melt butter over medium heat. Add minced garlic, whole milk, and heavy cream. Simmer gently.
Remove from heat and stir in parmesan and 1 cup mozzarella. Whisk until smooth. Season with salt and pepper.
Chop broccoli and add to a mixing bowl. Add shredded chicken, garlic powder, parsley, and alfredo sauce.
If too thick, add 2 tablespoons pasta water. Stir and season to taste.
Stuff each pasta shell with filling and arrange in baking dish. Top with extra stuffing and remaining mozzarella.
Bake uncovered for 20–25 minutes until golden and bubbly. Cool briefly before serving.

Tips for Perfect Chicken Broccoli Alfredo Stuffed Shells

Use rotisserie chicken to save time.
Swap in spinach or peas for extra veggies.
Make it ahead — assemble and refrigerate or freeze before baking.

What to Serve with Stuffed Shells

Pair this dish with:

Garlic bread
Caesar salad
Roasted vegetables
A light side of green beans or asparagus

Cozy, Cheesy, and Completely Satisfying

These chicken broccoli alfredo stuffed shells are everything you want in a weeknight dinner — hearty, creamy, and packed with flavor. Whether you’re feeding kids, guests, or just craving comfort food, this recipe is guaranteed to hit the spot.

Broccoli & Chicken Alfredo Stuffed Shells

Broccoli and chicken add a delicious twist to classic stuffed shells. These are easily made ahead and are a great family dinner served with warm crusty bread and a nice tossed salad. Leftovers are perfect for lunch the next day.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4

Ingredients Method Notes

Ingredients

2 c. broccoli florets fresh or frozen
8 oz. jumbo shells
2 T. butter
2 garlic cloves minced
1 c. whole milk
1/2 c. heavy cream
1/2 c. parmesan cheese freshly grated
2 c. mozzarella cheese freshly grated, divided
1-1/2 c. cooked shredded chicken
1/2 t. garlic powder
1/2 c. fresh parsley chopped
Sea salt and black pepper to taste

Method

Preheat oven to 350°F. Lightly grease a casserole dish with olive oil. Set aside.
Bring a large pot of salted water to a rolling boil over medium heat.
Add broccoli florets and cook 2 minutes. Scoop broccoli out of water with a spider skimmer or a slotted spoon into a colander. Rinse with cool water to stop cooking.

Cook the Pasta Shells:

Add pasta shells to boiling water and cook according to package directions just until al dente.
Reserve 1/2 cup of pasta water and set aside.
Drain cooked shells and run under cool water to prevent overcooking.

Make the Alfredo Sauce:

In the meantime, melt butter in a medium saucepan over medium heat.
Add minced garlic, whole milk, and heavy cream.
Bring to a simmer.
Remove from heat and stir in parmesan and 1 cup of mozzarella cheese.
Whisk until the cheese is all melted and the sauce is smooth.
Season with salt and pepper to taste.

Assemble the Filling:

Rough chop broccoli and add to a medium mixing bowl.
Add shredded chicken, garlic powder, parsley, and the alfredo sauce.
If mixture seems too thick, add a bit of pasta water to thin out (2 Tablespoons should do it).
Toss together with a large spoon. Season with salt and pepper, to taste.

Fill the Shells:

Fill each pasta shell with a tablespoon of the chicken alfredo mixture and arrange them in the prepared baking dish. Spread any leftover stuffing mixture on top of the shells and cover with the remaining mozzarella cheese.

Bake:

Bake pasta shells uncovered until golden-brown and bubbly, 20-25 minutes. Let cool 5 minutes, then serve and enjoy!

Notes

Tips: Shells should be cooked just shy of al dente as they will continue to cook in the oven. If you have any shells that break during cooking, just toss them in the bottom of the baking dish before adding the rest of the shells. If short on time, rotisserie chicken works well in this dish.