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Chicken Broccoli Alfredo Stuffed Shells

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 minutes
Cook Time 40 minutes
Total Time 50 minutes
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
 

  1. Preheat oven to 350°F. Lightly grease a casserole dish with olive oil. Set aside.
  2. Bring a large pot of salted water to a rolling boil over medium heat.
  3. 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:
  1. Add pasta shells to boiling water and cook according to package directions just until al dente.
  2. Reserve 1/2 cup of pasta water and set aside.
  3. Drain cooked shells and run under cool water to prevent overcooking.
Make the Alfredo Sauce:
  1. In the meantime, melt butter in a medium saucepan over medium heat.
  2. Add minced garlic, whole milk, and heavy cream.
  3. Bring to a simmer.
  4. Remove from heat and stir in parmesan and 1 cup of mozzarella cheese.
  5. Whisk until the cheese is all melted and the sauce is smooth.
  6. Season with salt and pepper to taste.
Assemble the Filling:
  1. Rough chop broccoli and add to a medium mixing bowl.
  2. Add shredded chicken, garlic powder, parsley, and the alfredo sauce.
  3. If mixture seems too thick, add a bit of pasta water to thin out (2 Tablespoons should do it).
  4. Toss together with a large spoon. Season with salt and pepper, to taste.
Fill the Shells:
  1. 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:
  1. 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.