This indulgent Chicken Alfredo Stuffed Shells recipe combines tender pasta shells with creamy homemade alfredo sauce and juicy chicken. Ready in just one hour, these stuffed shells deliver restaurant-quality taste right from your kitchen. Each cheesy, protein-packed serving provides the perfect balance of carbs and rich flavors that your family will request again and again. The best part? This recipe offers a delicious twist on traditional pasta dishes while keeping prep time to just 15 minutes.
Ingredients for Delicious Stuffed Shells
- Jumbo pasta shells: 12 ounces, ensures perfect stuffing capacity
- Shredded chicken: 2½ cups, rotisserie recommended for convenience
- Broccoli: 1½ cups fresh, steamed and chopped
- For the Alfredo Sauce:
- Butter: 3 tablespoons unsalted, base for creamy sauce
- Garlic: 3 cloves minced, adds aromatic flavor
- Heavy cream: 1 cup, creates rich texture
- Whole milk: 1¼ cups, perfect for sauce consistency
- Cheeses: ⅔ cup parmesan and ¾ cup mozzarella, divided
- Egg yolks: 2 large, beaten for extra richness
Step-by-Step Instructions
- Pasta Preparation: Cook shells until al dente, then cool separately to prevent sticking
- Sauce Making: Combine dairy ingredients and garlic, simmer gently
- Egg Tempering: Carefully mix hot liquid with egg yolks to create smooth sauce
- Cheese Integration: Stir in cheeses until melted and season to taste
- Filling Preparation: Mix chicken, broccoli, and ½ cup sauce
- Assembly: Fill shells with mixture, arrange in sauced baking dish
- Final Touches: Top with remaining sauce and mozzarella
- Baking: 350°F for 25 minutes until bubbly and golden
Cooking Techniques
Making this amazing stuffed shells recipe is easier than you might think! The key is tempering the eggs – this means slowly warming them up by adding hot liquid a little at a time. This stops them from scrambling when added to the sauce. Just remember to keep stirring as you add the hot cream mixture to the eggs, and you’ll get a perfectly smooth and creamy alfredo sauce every time.
Smart Substitutions
Short on time? Use store-bought alfredo sauce instead of making it from scratch – you’ll need about 3 cups. For a lighter version, swap the heavy cream for half-and-half (the sauce will be a bit thinner but still tasty). No fresh broccoli? Frozen works great too – just thaw and drain it well before mixing with the chicken. You can also use turkey instead of chicken, or add some sautéed mushrooms for extra flavor!
Storage Tips
These stuffed shells are perfect for making ahead! You can keep them in an airtight container in the fridge for up to 3 days. To freeze, assemble everything but don’t bake – cover tightly with foil and freeze for up to 2 months. When ready to eat, bake straight from frozen at 350°F for about 45-50 minutes until hot and bubbly. The sauce might look a little separated when reheating – just give it a gentle stir and it’ll come back together.
Serving Suggestions
Round out this cozy meal with a simple green salad and some warm garlic bread to soak up that amazing alfredo sauce. Want to add some color to your plate? Roasted cherry tomatoes make a beautiful and tasty garnish. For a fun family-style dinner, put extra warmed alfredo sauce in a little bowl on the table – everyone loves extra sauce for dipping!
Chicken Alfredo Stuffed Shells
Equipment
- 9×13 baking pan
- Saucepan
- Large mixing bowl
Ingredients
Main Ingredients
- 12 ounce Jumbo pasta shells
- 2 1/2 cups cooked chicken shredded (rotisserie)
- 1 1/2 cups fresh broccoli steamed and chopped
Alfredo Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup heavy whipping cream
- 1 1/4 cups whole milk
- 2/3 cup parmesan cheese freshly grated
- 3/4 cup mozzarella cheese shredded, divided
- 2 large egg yolks beaten
- salt and pepper to taste
Instructions
- Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don’t stick together.
- Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer.
- Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls.
- Slowly add the egg mixture to the saucepan and stir to combine. Remove from heat. Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
- In a large mixing bowl toss together chicken, broccoli, and ½ cup alfredo sauce.
- Add a spoonful of alfredo sauce to the bottom of a 9×13” pan.
- Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
- Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining ½ cup mozzarella cheese.
- Bake at 350 degrees F for about 25 minutes or until warm and bubbly.
