Today’s culinary adventure brings us to the realm of comfort food heaven with a twist – Alfredo Stuffed Shells! Get ready to dive fork-first into creamy indulgence wrapped in pasta perfection. Trust me, this dish is a hug in a shell that can be made in advance AND is freezer friendly!
Why You’ll Love This Pasta Recipe
- Make-Ahead Dinner: You can make this the day before and keep it stored in the refrigerator until you are ready to bake. This is especially helpful if you have a busy day ahead.
- Freezer friendly! Make a double batch and keep half in the freezer for a quick grab dinner.
- Quick and Easy: Use leftovers and canned sauce to make this a super quick dinner.
Everyone, I have a secret to share. These chicken and broccoli stuffed shells are about to become your new go-to dinner. Loved by all, even our pickiest eater, and a snap to make. Stuffed shells also happen to be one of my favorite pastas in the world.
They are just so dang simple to make and taste incredible. Especially when you are smothering the stuffed shells with alfredo sauce and including THREE cheeses! Want a little zip? Check out my Ranch Chicken Stuffed Shell Recipe.
Chicken Alfredo Shells Ingredients:
Like most of my quick dinners, this recipe calls for pretty basic ingredients. It is a great way to use leftovers or quick grab a rotisserie chicken. Here’s what you need to get started:
- 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: You can always use cottage cheese in a pinch. We have done that more than once and it tastes good.
- Mozzarella and Parmesan Cheese
- Egg: 1 large egg to bind the filling together.
- Broccoli: Or any other vegetable you would like to add. Bonus tip: We buy frozen broccoli from Costco and use that in most of our pasta dishes. Quick way to sneak in veggies and you won’t have to worry about a fresh head going bad before you get to it.
- 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
- Melt butter in a saucepan.
- Whisk in the garlic clove and flour flour.
- Stir in milk and cook until slightly thickened.
- Remove from the heat and stir in freshly grated Parmesan and teaspoon pepper.
Stuffed Shells With Alfredo Sauce
- PREP: Preheat the oven to 350 degrees. Lightly mist a 9×9 dish with cooking spray. Spoon 1/2 cup Alfredo sauce on the bottom of the pan and set aside.
- FILLING: In a large bowl combine the chicken, ricotta, 1/2 cup mozzarella cheese, Parmesan, egg, broccoli, and 1/2 cup Alfredo.
- FILL: Spoon into your cooked shells and place each in your pan. Spread the remaining sauce over the shells and sprinkle with the 1/2 cup mozzarella cheese.
- BAKE: Cover and bake 20 minutes. Uncover and cook an additional 10 minutes.
Recipe Tips and FAQs
- Use leftover chicken to fill these shells.
- OR Pick up a rotisserie chicken for a quick prep.
- Leftover filling? Add it over the top of the shells before topping with sauce.
- Ready for a life changing kitchen hack? Shred your chicken using a hand mixer or your kitchenaid fitted with the paddle attachment. It takes seconds!
Absolutely! You can assemble the stuffed shells ahead of time and refrigerate them. Just make sure to cover them tightly with plastic wrap to prevent them from drying out.
Of course! While homemade sauce is fantastic, a good-quality store-bought Alfredo sauce works perfectly fine if you’re short on time.
Yes, you can freeze them. After assembling, cover the dish with plastic wrap and foil, then label it with the date. When ready to bake, allow them to thaw in the refrigerator overnight before baking as directed. Pro tip: Add extra sauce if you plan to freeze them.
Absolutely! You can swap the chicken with cooked and crumbled sausage, mushrooms, or even spinach for a vegetarian version.
Yes! This recipe is incredibly freezer friendly. Here’s what you need to do:
Make the recipe all the way through step 4. Cover the pan tightly with plastic wrap. Freeze solid and transfer to a freezer safe zip top bag. *It can be super helpful to freeze these shells in disposable tins.
When you are ready to bake, take the pasta out of the freezer THE NIGHT BEFORE and keep it stored in the refrigerator. Bake according to the recipe directions.
Yes! This recipe is easy to make in the slow cooker. Fill the cooked shells with the chicken filling. Place in the bottom of a slow cooker. Top with sauce and cheese. Cover and cook on low for 4 hours.
More Pasta Recipes:
- Lasagna Stuffed Shells
- Ranch Chicken Stuffed Shells
- 5-Ingredient Ravioli Bake
- Cajun Chicken Pasta
- Easy Chicken Caesar Salad
- Chicken Caprese Pasta
- Fresh Tomato Pasta
- Make-Ahead Pasta Bake
More Easy Dinner Ideas:
- Crispy Baked Ranch Chicken– Only 20 minutes!
- Grilled Hawaiian Chicken– Family Fave!
- Quick Chicken Cordon Bleu
- Slow Cooker Pulled Pork Sandwiches
- Easy Chicken Stir Fry
Chicken Alfredo Stuffed Shells
- 20 jumbo shells cooked
- 2 cups shredded chicken
- 3/4 cup ricotta cheese
- 1 cup mozzarella divided
- 1/4 cup Parmesan cheese
- 1 egg
- 1 cup finely diced broccoli
- 2 cups Alfredo sauce*
- salt and pepper to taste
- 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.
- Make the recipe through step 4. Wrap the pan tightly in plastic wrap. Place in a gallon zip top bag and freeze solid.
- It helps to use disposable tins for freezing.
- Take the pasta out of the freezer the night before you plan to serve.
- When ready, bake as directed.