Chicken And Broccoli Stuffed Shells With Alfredo Sauce – Stuffed shells are a hot favorite at our house. My mind whirls with ideas of what type of goodness I can fill them with next. These chicken and broccoli stuffed shells are amazingly flavorful and aren’t fussy to put together. They’re a perfect opportunity to use a prepared rotisserie chicken or leftover chicken that needs to be stretched into another meal to feed a hungry family and keep your budget on track.
I love to assemble the shells in advance, then cover and chill. On a busy day I can pull them out of the fridge top them with Alfredo sauce and mozzarella cheese, then bake. While they’re baking I have time to put a salad and garlic bread together. A terrific time saver, and budget friendly too.
Chicken And Broccoli Stuffed Shells With Alfredo Sauce
Ingredients
- 1 [12] oz box jumbo pasta shells
- 1 cup prepared peppercorn ranch or ranch dressing
- 4 oz onion and chive cream cheese softened
- 1 tsp dry Italian seasoning
- 1/2 tsp red pepper flakes
- 2 cups rotisserie chicken chopped
- 2 cups steamed broccoli florets roughly chopped
- 1/4 cup grated Parmesan cheese
- garlic salt and black pepper to taste
- 2 cup shredded mozzarella cheese divided
- 1 [16] oz prepared Alfredo sauce
- 1 Tbsp chopped Italian parsley for garnishing
Instructions
- Preheat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray. Set aside.
- Cook the jumbo shells in salted water per the package directions until al dente. Drain well and cool enough to handle.
- In a medium size mixing bowl, whip together the prepared ranch dressing, softened cream cheese, dry Italian seasoning and red pepper flakes until fully combined.
- Add the grated Parmesan cheese. chopped chicken, broccoli florets and 1 cup shredded mozzarella cheese Mix by hand until the ingredients are evenly distributed. Taste adding garlic salt and black pepper to your taste.
- Use a Tbsp to divide the filling between the shells, Place side by side in the baking dish.
- Drizzle with Alfredo sauce and sprinkle the top with the remaining shredded cheese.
- Bake for 35-40 minutes until golden and bubbly.
- Sprinkle with chopped Italian parsley and serve immediately.
Tina says
Made this yesterday and it was a huge hit! Served with garlic bread. Yummy!
Melissa says
Wonderful Tina, thanks for taking the time to let me know~!
Megan says
Made this dish tonight and was really delicious! At first I want for sure about the ranch, but it all for perfectly together. My son is autistic and really picky but he couldn’t resist this one! Thank you for sharing!
Melissa says
Hi Megan, I’m so happy your family liked this one. Thanks for taking the time to let me know!
Sarah says
This looks amazing but my hubby hates Alfredo sauce any substitute suggestions?
Melissa says
You could use a cheese sauce, if you prefer.
Eli@CoachDaddy says
This one’s going into the “to make” folder, Melissa. Looks delicious! I could spend a month stuffing shells different ways and never have a bad dinner.
Melissa says
I’m a bit biased but, they’re mighty tasty, and yes to variations. Thanks!
Samantha MM says
How many people does this serve
Melissa says
That depends on appetites. You should allow at least 3 stuffed shells per person more if they’re big eaters.