Name: Chicken Broccoli Alfredo Stuffed Shells
Prep time: 15 min
Cook time: 25 min
Ingredients: 1 box jumbo pasta shells; 2 cups cooked rotisserie chicken (shredded); 1 bag (approximately 10–12 oz frozen broccoli, cooked and chopped); 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 jar Alfredo sauce (15–16 oz); ¼ teaspoon garlic powder; Salt and freshly ground black pepper (to taste)

Creamy, cheesy Chicken Broccoli Alfredo Stuffed Shells made with rotisserie chicken, Alfredo sauce, pasta, and broccoli. Pure comfort food.

So, this wasn’t supposed to be a story about stuffed shells. It started as one of those “What do I even have in the fridge?” kind of nights—when dinner feels more like triage than triumph.

There was half a rotisserie chicken on the second shelf, already looking a little dry. One jar of Alfredo sauce I bought because it was on sale. And a frozen block of broccoli that may or may not have been in there since the last time I promised myself I’d eat healthier. And then—like a sign—I spotted a box of jumbo pasta shells hiding behind the pancake mix.

I didn’t overthink it. I just started stuffing. Probably as a coping mechanism, if we’re being honest.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

And what came out of that oven? Wasn’t just dinner. It was creamy. It was cheesy. It was warm and filling and tasted like something I meant to make. My kid cleaned his plate. My husband went back for thirds. I sat down with a glass of wine and the quiet, smug joy of a meal that somehow worked.

Since then, this recipe’s stuck around. I’ve made it on cold nights, rushed weeknights, even that one time the in-laws popped by “just to say hi” and stayed for dinner. It’s forgiving. It feeds a lot. And somehow, every time, it still feels like a little win.

Here’s a quick peek at what’s inside:

Why You’ll Love This Chicken Broccoli Alfredo Stuffed Shells Recipe?

First of all, let’s not pretend this is gourmet. This is comfort food that shows up in sweatpants and still gets the job done. It’s got tender shredded chicken, melty mozzarella, cozy Alfredo sauce, and broccoli (so you can pretend it’s healthy). It’s like lasagna’s chill cousin who doesn’t make you layer stuff for an hour.

And those big pasta shells? They’re fun. Stuffing them is mildly therapeutic. Plus, it makes the final dish look way fancier than it actually is—which is exactly the kind of kitchen sorcery I like.

This meal also feeds a small army—or at least four hungry people with leftovers. And if you’re just cooking for one or two? Great. It reheats like a dream and freezes even better.

Ingredient Notes:

Let me break it down like we’re standing in your kitchen together, pantry doors open.

Rotisserie Chicken (2 cups shredded): Look, I don’t always have time to roast a whole bird, and I’m guessing you don’t either. Use leftovers. Or whatever chicken’s hanging out in the fridge. No shame.
Frozen Broccoli (1 bag, cooked and chopped): Fresh is fine, but frozen’s easy. No judgment. Just make sure it’s cooked through and not watery (squeeze out excess if needed).
Mozzarella (1 cup): Shredded, bagged, whatever’s easiest. If you want to grate it fresh, go wild. If you don’t, it still works.
Jumbo Pasta Shells (1 box): Boil them just until al dente. They need to hold their shape for stuffing, not dissolve into mush.
Alfredo Sauce (1 jar): Use your favorite jarred version. If you’re an overachiever and want to make it from scratch, I salute you.
Parmesan Cheese (½ cup, optional but recommended): Sprinkle on top for that salty-savory finish. The kind that browns just a little in the oven? Ugh. Perfection.
Garlic Powder (¼ tsp): I don’t measure exactly. A couple shakes. Enough to whisper “flavor” into the mix.
Salt & Pepper: Taste and adjust. It’s personal.

How To Make Chicken Broccoli Alfredo Stuffed Shells?

Step 1. Boil the Pasta

Bring a big pot of salted water to a boil. Cook the jumbo shells just until they’re bendy enough to stuff, about 9 minutes. Rinse them under cold water so you can actually handle them without burning your fingerprints off.

Step 2. Make the Filling

In a big bowl, mix the shredded chicken, broccoli, a few pinches of salt and pepper, garlic powder, and about a cup of Alfredo sauce. Stir in the mozzarella. It should look creamy and slightly chaotic. That’s the vibe.

Step 3. Stuff the Shells

Grab each shell and spoon in the filling. It’ll get messy. Some will split. You might overfill a few and underfill others. That’s okay. Real-life food isn’t symmetrical.

Step 4. Assemble the Dish

Spread a layer of Alfredo sauce in the bottom of your 9×13-inch baking dish. Line up the stuffed shells. Then pour the rest of the sauce over the top, like a cozy little blanket. Sprinkle with parmesan if you’re using it.

Step 5. Bake

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Pop the dish into a 350°F oven for about 25 minutes. You want the sauce to be bubbly and the cheese to be slightly golden. If your oven runs hot or cold (like mine), adjust a little.

Let it sit for 5 minutes before digging in. Or don’t. Just have a glass of water nearby in case you burn your mouth on a too-early bite. Again… totally been there.

Storage Options:

Let them cool, then pop leftovers into an airtight container. They’ll last in the fridge for 3–4 days. Reheat in the microwave or oven—just add a splash of milk or sauce if they seem dry.

You can also freeze individual portions. Wrap tightly, label them, and freeze. Future you will be thrilled.

Variations and Substitutions:

Swapped in cooked spinach instead of broccoli—worked great.
Used cheddar instead of mozzarella—more sharp, still tasty.
Added chopped cooked bacon to the filling—chefs kiss.
Made it spicy with red pepper flakes—if you’re into that.
Forgot to sprinkle parmesan on top once—no one noticed. Still delicious.

What to Serve with Chicken Broccoli Alfredo Stuffed Shells?

This is already a full meal in a pan. But if you want sides:

Garlic bread – always.
Simple salad with lemon vinaigrette – balances the richness.
Roasted green beans or asparagus – quick and easy.
Wine – white is great. Red works too. Or water. Or a diet Coke. Live your truth.

Frequently Asked Questions:

Can I prep this ahead of time?
Totally. Assemble it up to a day in advance and store covered in the fridge. Bake when you’re ready.

Can I use different pasta?
Sure. Manicotti works. Lasagna noodles? Roll ’em. Or layer it all like a lazy lasagna. I won’t call the pasta police.

Can I make it vegetarian?
Yep. Skip the chicken and add mushrooms, spinach, or even white beans for protein. Still cozy and satisfying.

These Chicken Broccoli Alfredo Stuffed Shells are not fancy. They won’t win any culinary awards. But they’re the kind of food that makes people close their eyes after the first bite and go, “Mmm.” They feel like home. Like the good kind of full.

They remind me that sometimes, dinner isn’t about impressing anyone. It’s about throwing together what you’ve got, adding cheese, and making the people you love feel fed—in every sense of the word.

If you try them, let me know how it goes. Did you double the cheese? Use your own sauce? Skip the broccoli and add hot sauce instead? I’m here for the chaos, the tweaks, the “oops” moments. That’s what makes it yours.

Can’t wait to hear your version.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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