Chicken Alfredo Stuffed Shells

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This recipe for Chicken Alfredo Stuffed Shells is the perfect weeknight dinner. Creamy Alfredo sauce, shredded chicken, and broccoli combine inside a large shell for the ultimate comfort food. 

I am possibly the biggest fan of pasta. It is so simple to make and the options are endless. I also happen to believe it is the ultimate comfort food. 

Especially when you pack it full of shredded chicken, broccoli, and creamy Alfredo sauce. This dish is so rich and flavorful. It is a great way to use leftover chicken, like Rotisserie, and can be made in advance!

A family favorite, kid approved, and overall winner for a quick weeknight dinner recipe. Oh, and did I mention it is 100% freezer friendly??

Alfredo Stuffed Shells Ingredients:

• Jumbo Shells- It is best to cook these in advance and rinse with cool water for easier handling.
• Shredded Chicken- See my tip below on how to easily shred chicken.
• Ricotta Cheese- Do not replace this with cottage cheese. It won’t work with this recipe. 
• Mozzarella- Fresh grated is best, but you can buy the bag mix too.
• Parmesan- Same as above. Always opt for fresh grated. 
• Egg- 1 large egg to bind the filling together.
• Broccoli- Or any other vegetable you would like to add.
• Alfredo- Store bought or homemade. 
• Salt and Pepper

Quick Homemade Alfredo Sauce:

Jarred sauce works beautifully, and cuts back prep time, but sometimes homemade is worth the extra effort. This is my very quick go-to Alfredo sauce.

• 1 Tablespoon butter
• Garlic, 1 clove, minced
• 1 Tablespoon flour
• 1-1/2 cups milk
• 3/4 cup Parmesan
• 1/4 teaspoon pepper

1. Melt butter in a saucepan.
2. Whisk in the garlic clove and flour flour.
3. Stir in milk and cook until slightly thickened.
4. Remove from the heat and stir in freshly grated Parmesan and teaspoon pepper.

Kitchen Tip: How to shred chicken!

Ready for a life changing kitchen hack? This is the BEST and only way to shred chicken. It takes seconds and is wonderful when you have a large batch of chicken breasts or thighs and the daunting task of shredding. 

1. Place the chicken in a mixing bowl.
2. Use an electric hand mixer, or a stand mixer fitted with the paddle attachment, on low speed to shred the chicken.

How to make Chicken Alfredo Stuffed Shells:

1. Preheat the oven to 350 degrees. Lightly mist a 9×9 dish with cooking spray.
2. Spoon 1/2 cup Alfredo sauce on the bottom of the pan.
3. In a large bowl combine the chicken, ricotta, 1/2 cup mozzarella cheese, Parmesan, egg, broccoli, and 1/2 cup Alfredo. Spoon into your cooked shells and place each in your pan.
4. Spread the remaining sauce over the shells and sprinkle with the 1/2 cup mozzarella cheese.
5. Cover and bake 20 minutes. Uncover and cook an additional 10 minutes.

How to freeze this recipe:

1. Make the recipe through step 4. Wrap the pan tightly in plastic wrap. Place in a gallon zip top bag and freeze solid.
2. It helps to use disposable tins for freezing.
3. Take the pasta out of the freezer the night before you plan to serve.
4. When ready, bake as directed.

More Pasta Recipes:

• Cajun Chicken Pasta
• Easy Chicken Caesar Salad
• Chicken Caprese Pasta 
• Fresh Tomato Pasta

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