These Chicken Broccoli Alfredo Stuffed Shells are the ultimate baked pasta dish—jumbo pasta shells filled with a luscious blend of tender chicken, chopped broccoli, ricotta, mozzarella, and Parmesan, all smothered in a rich homemade Alfredo sauce and baked until golden. It’s like your favorite creamy pasta and stuffed shell casserole had a delicious baby.
Perfect for Sunday dinner, potlucks, or freezing for future comfort.
Why You’ll Love This Recipe
- 🧀 Creamy, cheesy, veggie-packed comfort
- ⏱️ 30 minutes prep, then bake
- 💛 One dish = easy cleanup
- 💸 Costs under $12—feeds 6–8 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF jumbo shells)
Ingredients You’ll Need
(9x13-inch baking dish)
For the Filling:
- 20–24 jumbo pasta shells (about 8 oz box)
- 2 cups cooked chicken, shredded or diced
- 2 cups steamed broccoli, finely chopped
- 2 cups (16 oz) whole-milk ricotta cheese
- 1½ cups (6 oz) shredded mozzarella, divided
- ½ cup (2 oz) grated Parmesan, divided
- 1 large egg
- 2 cloves garlic, minced
- ½ tsp salt, ¼ tsp black pepper
- Optional: pinch of nutmeg, red pepper flakes
For the Alfredo Sauce:
