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When I'm trying to feed a bunch of hungry folks and have leftover chicken on hand, nothing feels cozier than cheesy chicken broccoli shells. This simple baked pasta is my go-to for weeknights. Just the melty cheese, soft chicken, and bits of green are always a hit with everyone at home.
This started as a thrown together meal after a late-night soccer practice, but now it's the one everyone asks for when the air gets chilly or they spot broccoli in the kitchen.
Mouthwatering Ingredients
- Shredded Parmesan cheese: Gives a tangy, nutty lift and balances the creamy goodness. Freshly grated is way better than anything from a bag.
- Shredded cheddar cheese: Adds that signature gooey melt and sharp flavor. If you can, buy a block and shred it yourself.
- Frozen broccoli: Makes life easier. Just pick some bright green florets, thaw them, and get rid of extra water before mixing in.
- Diced cooked chicken: Awesome for using up rotisserie or roast chicken. You want it moist but not drenched.
- Alfredo sauce: Go with your favorite jar, or make it at home if you’re feeling fancy. It makes everything rich and creamy.
- Jumbo pasta shells: They're what you stuff. Look for ones that aren't broken so you can pack them without trouble.
Simple Step-by-Step
- Bake:
- Slide the pan into a preheated 350-degree oven. Give it about 20 minutes until the cheese is golden, melted, and the filling is bubbling.
- Top with Cheese:
- Pour that reserved Alfredo sauce right over the shells, then toss on the rest of the cheddar cheese. Make sure you hit as many shells as you can for the best cheesy crust.
- Stuff the Shells:
- Spoon the filling into the cooled shells. It works well to hold each shell in your palm and really pack it full. Lay them side by side in your prepped dish, keeping them snug but letting them breathe a bit.
- Mix it Up:
- Grab a big bowl and blend together your chicken, thawed broccoli, almost all the cheddar, the Parmesan, and all but half a cup of the Alfredo. Give it a good stir so it's all nicely coated.
- Cool Your Pasta:
- Boil the shells so they're just al dente based on the box directions. Drain and rinse with cold water right away to stop them cooking. That keeps them easy to handle.
- Get the Pan Ready:
- Spray a 9x13 dish with oil so nothing sticks and cleaning up is a breeze.
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Broccoli cracks me up since my little brother hated all vegetables—unless we drowned them in cheese! Even now, we laugh at how cheese sauce turns broccoli into something magical, especially with pasta.
Keeping It Fresh
Just cover up any leftovers and pop them in the fridge for up to three days. They actually taste even better after soaking up the sauce overnight. To freeze, place cooled shells in a freezer-safe container. Thaw in the fridge, then reheat with some extra sauce on top so nothing dries out.
Easy Swaps
Try turkey or cooked ham instead of chicken if you're feeling something different. Want it vegetarian? Add more broccoli and toss in sautéed spinach or mushrooms. Use any kind of cheese sauce you love, or swap in Monterey Jack or mozzarella for a fresh spin on the flavor.
How to Serve
A crunchy green salad and garlic bread are always a win for mopping up extra sauce. Try roasted carrots or sliced cucumbers on the side too. If you want to dial up the crunch, add toasted breadcrumbs during the last few minutes in the oven.
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This is pure comfort food—one of those dishes that always brings happy faces to the dinner table.
Frequently Asked Questions
- → Could I swap frozen broccoli for fresh?
Totally—just chop up some fresh broccoli and quickly cook it in boiling water, then mix it in for a crunchier bite.
- → Is there a certain chicken I should use?
Any cooked chicken breast, rotisserie, or leftovers will do. Just make sure it's diced up.
- → Would it work to prep this ahead?
You sure can. Stuff the shells, set up the pan, cover it, and keep it in the fridge until you want to bake it.
- → What's the best way to save leftovers?
Pop leftovers in the fridge, covered, and eat within 3 days. Use the oven or microwave to warm them back up.
- → Any other sauce instead of alfredo?
If you want to change it up, you can make a simple white or cream sauce and use that instead of a store-bought alfredo.