This recipe takes all the flavors of chicken broccoli Alfredo—garlicky cream sauce, juicy chicken, and tender green florets—and tucks them into pasta shells so every bite is a self‑contained, cheesy pocket. Using rotisserie chicken and either homemade or store‑bought Alfredo keeps the prep manageable, and you can assemble the whole dish ahead, then just bake it before dinner. The shells hold their shape, slice neatly on a plate, and reheat well, making them a great option for weeknights, meal prep, or even serving company when you want something a bit more special than a basic pasta bake.
Equipment
- Large pot for boiling shells
- Colander
- Medium saucepan (if making homemade Alfredo)
- Large mixing bowl
- 9×13‑inch baking dish
- Measuring cups and spoons
- Spoon for stuffing shells
Ingredients
Pasta and filling
- 1 box (12 oz) jumbo pasta shells
- 2–2½ cups cooked chicken, shredded or diced (rotisserie recommended)
- 1½–2 cups broccoli florets, steamed and chopped (fresh or frozen)
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Alfredo sauce (homemade option)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1¼ cups whole milk
- ⅔ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- Salt and pepper, to taste
(Or use 16–24 ounces of good jarred Alfredo sauce for a shortcut.)
For topping
- Remaining Alfredo sauce
- ½–1 cup shredded mozzarella cheese
- 2–4 tablespoons grated Parmesan
- Chopped parsley, for garnish (optional)
Instructions
Cook the shells and broccoli
Bring a large pot of well‑salted water to a boil. Add the jumbo shells and cook according to package directions until just al dente; they need to be tender enough to open but still firm enough to hold their shape in the oven.
Drain carefully and arrange the shells in a single layer on a parchment‑lined baking sheet or lightly oiled tray so they cool without sticking together.
While the shells cook, steam the broccoli until it’s bright green and crisp‑tender. You can do this in a steamer basket, in the microwave with a splash of water, or briefly in the pasta water before or after the shells. Drain well, pat dry if needed, and chop the florets into small pieces that will easily tuck into the shells.
Make the Alfredo sauce (if not using jarred)
To make homemade Alfredo, melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant and lightly golden at the edges.
Pour in the heavy cream and milk, stirring to combine, and bring to a gentle simmer—do not let it boil hard. Let it bubble softly for a few minutes so it thickens slightly and reduces a bit.
Lower the heat and stir in the Parmesan and mozzarella a handful at a time until they melt and the sauce is smooth and creamy. Season with salt and pepper to taste; remember the cheeses are salty, so go gradually. Remove from the heat and set aside. The sauce will continue to thicken slightly as it cools, but should still be pourable.
If using jarred Alfredo, warm it gently in a saucepan so it’s easy to pour and toss with the filling, tasting and adjusting seasoning with a bit of garlic, pepper, or extra Parmesan if you’d like.
Prepare the filling
In a large mixing bowl, combine the shredded chicken, chopped broccoli, mozzarella, Parmesan, garlic powder, and a pinch of salt and pepper. Add about ½–1 cup of the Alfredo sauce (homemade or jarred) and toss until everything is well coated and the mixture is creamy and cohesive.
You want the filling moist enough to be spoonable and hold together when packed into a shell, but not so loose that it runs out.
Taste the filling and adjust seasoning as needed. This is your chance to bump up the garlic, salt, or pepper, since the filling is the star inside each shell.
If you prefer an even richer texture, you can stir in a few tablespoons of softened cream cheese or ricotta at this stage for extra creaminess without changing the overall flavor dramatically.
Assemble the stuffed shells
Lightly grease a 9×13‑inch baking dish. Spoon a thin layer of Alfredo sauce over the bottom—just enough to coat it—so the shells don’t stick and the bottoms stay saucy.
Working with one cooled shell at a time, hold it in your hand and gently open it. Use a spoon to fill it with a generous amount of the chicken‑broccoli mixture, packing it in so it’s well filled but not splitting the shell.
Place the stuffed shell open‑side up in the prepared baking dish. Repeat with the remaining shells and filling, arranging them snugly in rows so they support one another and don’t tip over. If you have a little filling left at the end, you can tuck it between shells or mound it around the edges.
Once all the shells are in the dish, pour the remaining Alfredo sauce evenly over the top. Try to cover as much of the pasta as possible, letting the sauce seep down between the shells; this helps keep them moist and infuses everything with creamy flavor as it bakes.
Sprinkle the remaining mozzarella and Parmesan evenly over the shells to create a cheesy blanket that will melt and brown in the oven.
Bake
Preheat your oven to 350°F (175°C) if it isn’t already on. Cover the baking dish loosely with foil if you’re worried about the top over‑browning before the filling is hot, especially if you assembled the dish ahead and it’s cold going into the oven. Bake for about 25–30 minutes, or until the sauce is bubbling around the edges and the cheese on top is fully melted.
If you’d like a deeper golden, slightly crisp cheese top, remove the foil for the last 5–10 minutes, or switch the oven to broil for 1–2 minutes at the very end, watching carefully so the cheese doesn’t burn. When the casserole is done, the shells should be hot all the way through and the Alfredo sauce should be visibly bubbling.
Remove the dish from the oven and let it rest for 5–10 minutes before serving. This short rest helps the sauce thicken a bit more and makes it easier to scoop or lift the shells without the filling sliding out. Garnish with chopped parsley for a fresh pop of color if you like.
Tips & Variations
Rotisserie chicken is ideal here because it adds flavor and saves time, but any cooked chicken works—poached, grilled, or leftover roast—as long as you shred or dice it small so the filling packs neatly into the shells.
If you prefer more broccoli to chicken, you can shift the ratio, bumping up the vegetables for a greener, slightly lighter feel without losing the Alfredo comfort factor.
For a richer, more indulgent version, stir some cream cheese or additional Parmesan into the Alfredo, or fold ricotta into the filling to give it a more lasagna‑like texture.
To lighten things, use half‑and‑half or a lighter Alfredo sauce, and choose part‑skim mozzarella; adding extra broccoli also balances the richness. You can play with cheeses, too: a bit of provolone or fontina in the topping mix melts beautifully and adds more depth, while Parmesan on top helps with browning.
Flavor tweaks are easy. A pinch of red pepper flakes in the filling or sauce adds a gentle kick that plays well with the cream and cheese. A squeeze of lemon over the broccoli before chopping, or a tiny bit of lemon zest in the filling, brightens the dish and keeps it from feeling too heavy.
If you love garlic, you can roast a head of garlic and mash some of the cloves into the Alfredo for a sweeter, deeper garlic note instead of just raw minced cloves.
These shells are very make‑ahead friendly. You can assemble the entire dish, cover tightly, and refrigerate for up to a day before baking; just add a few extra minutes to the bake time if it’s going into the oven cold. They also freeze well: assemble in a freezer‑safe dish, wrap tightly, and freeze; when ready to cook, thaw overnight in the refrigerator and bake until hot and bubbly, adding fresh cheese on top if you want to refresh the crust.
Serving & Storage
Chicken Broccoli Alfredo Stuffed Shells are rich and filling, so a few shells per person, paired with simple sides, make a complete meal.
Serve them with a green salad dressed in a tangy vinaigrette to cut through the creaminess, and add garlic bread, breadsticks, or a crusty baguette to mop up any extra Alfredo sauce in the pan. Roasted vegetables like asparagus, green beans, or carrots also complement the creamy pasta nicely and add more color to the plate.
Leftovers keep well and reheat nicely. Let the casserole cool, then transfer shells and sauce to airtight containers or cover the baking dish and refrigerate for 3–4 days.
Reheat individual portions in the microwave, adding a splash of milk or cream if needed to loosen the sauce, or warm larger portions in the oven at a moderate temperature, covered with foil, until heated through. The shells keep their structure and the Alfredo stays creamy, making this dish just as satisfying for next‑day lunches as it is fresh from the oven.
