Chicken and Broccoli Alfredo Stuffed Shells 🍝🥦

This delightful dish combines creamy Alfredo sauce, tender chicken, and vibrant broccoli, all stuffed into large pasta shells for a satisfying meal. It's an elegant comfort food that's perfect for family dinners or gatherings. The flavors meld beautifully, and each bite offers a creamy, savory experience. Pair it with garlic bread and a fresh salad for a complete feast! 🥗🧄

Ingredients

For the stuffed shells

• 12-15 large jumbo pasta shells
• 2 cups cooked chicken, shredded or diced
• 1 cup broccoli florets, steamed and chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

For the Alfredo sauce

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• Pinch of nutmeg (optional)

For topping

• 1/2 cup mozzarella cheese, shredded
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the shells: Preheat your oven to 350°F (175°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

2. Make the filling: In a large bowl, combine the cooked chicken, chopped broccoli, ricotta cheese, mozzarella cheese, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

3. Prepare the Alfredo sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream, and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until smooth. Season with salt, pepper, and a pinch of nutmeg if desired. Remove from heat.

4. Assemble the stuffed shells: In a baking dish, spread a thin layer of the Alfredo sauce on the bottom. Fill each cooked pasta shell with the chicken and broccoli mixture, placing them snugly in the dish. Once all shells are filled, pour the remaining Alfredo sauce over the top, making sure to cover them evenly.

5. Add the finishing touch: Sprinkle the remaining mozzarella cheese over the stuffed shells for a bubbly, golden top.

6. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

7. Garnish and serve: Allow the dish to cool for a few minutes. Garnish with freshly chopped parsley before serving.

🍽️ Feel free to adjust the filling based on your preferences! You can substitute the chicken with cooked ham or even tofu for a vegetarian option.

Variations

• Satisfy your spice craving: Add crushed red pepper flakes to the Alfredo sauce for a kick. 🌶️
• Herb lovers: Stir in some fresh basil or spinach into your filling for added flavor and nutrition. 🌿
• Cheesy goodness: Mix in additional cheeses such as Gouda or Monterey Jack for a different dimension of flavor!
• Freezer-friendly: Assemble the dish ahead of time and freeze it before baking; just make sure to adjust baking time when cooking from frozen.

Enjoy your Chicken and Broccoli Alfredo Stuffed Shells with a delicious side dish or on its own – a comforting and creamy triumph on a plate! 🥳🍴