Chicken And Broccoli Stuffed Shells With Alfredo Sauce

Course Main Course
Cuisine American, Italian
Keyword chicken-and-broccoli-stuffed-shells-with-alfredo-sauce
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 36 stuffed shells
Author Melissa Sperka


  • 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


  • 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.