Here’s a detailed recipe:
🐔 Chicken and Broccoli Alfredo Stuffed Shells
Ingredients (serves 4–6)
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20–25 jumbo pasta shells
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2 cups cooked chicken, shredded or diced
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2 cups broccoli florets, lightly steamed
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2 cups ricotta cheese
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1 cup shredded mozzarella cheese, plus extra for topping
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½ cup grated Parmesan cheese
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1 tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
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2 cups Alfredo sauce (store-bought or homemade)
Instructions
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Cook pasta shells:
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Boil shells according to package instructions until al dente.
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Drain and rinse with cold water to prevent sticking.
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Prepare filling:
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In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, garlic powder, salt, pepper, chicken, and broccoli. Mix until well combined.
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Stuff shells:
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Spread ½ cup Alfredo sauce on the bottom of a 9×13-inch baking dish.
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Spoon chicken and broccoli mixture into each shell and place in the dish.
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Top with sauce and cheese:
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Pour remaining Alfredo sauce over the stuffed shells.
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Sprinkle extra mozzarella on top.
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Bake:
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Cover with foil and bake at 375°F (190°C) for 25 minutes.
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Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
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Serve:
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Let cool 5 minutes before serving. Garnish with extra Parmesan or fresh parsley if desired.
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💡 Tips & Variations
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Make ahead: Assemble shells a day in advance and refrigerate until ready to bake.
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Extra flavor: Add a pinch of nutmeg or Italian seasoning to the ricotta mixture.
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Vegetarian option: Skip the chicken and add mushrooms or spinach instead.
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Crispy topping: Add breadcrumbs mixed with Parmesan on top before baking.
I can also give you a lighter, healthier version using cauliflower Alfredo sauce and part-skim cheeses that still tastes indulgent if you want.
