Cheesy Chicken Broccoli Shells with Alfredo and Cheddar (Print version)
Jumbo pasta shells stuffed with chicken, broccoli, Alfredo sauce, cheddar, and Parmesan, then baked until creamy and bubbly.
# Ingredients:
For the pasta shells
01 -
24 jumbo pasta shells, plus 2-3 extra in case of tearing
02 -
Salt, for the pasta water
03 -
Nonstick cooking spray or 1 teaspoon olive oil, for the baking dish
For the chicken broccoli filling
04 -
2 cups (280 g) cooked chicken, diced or shredded
05 -
2 cups (250 g) chopped broccoli florets, thawed and squeezed dry or lightly blanched
06 -
1 1/2 cups (170 g) sharp cheddar cheese, shredded and divided
07 -
1/3 cup (35 g) grated Parmesan cheese
08 -
1 jar (15 oz or 425 g) Alfredo sauce, divided
09 -
1/2 teaspoon garlic powder
10 -
1/4 teaspoon black pepper
11 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Heat the oven to 350 F. Grease a 9x13-inch baking dish and spread about 1/2 cup Alfredo sauce over the bottom.
02 -
Boil the jumbo shells in salted water until just al dente according to the package directions. Drain, rinse with cool water, and set them open-side down on a clean towel.
03 -
In a large bowl, combine the chicken, broccoli, 1 cup cheddar, Parmesan, garlic powder, black pepper, and about 3/4 cup Alfredo sauce. Stir until the mixture is creamy and scoopable.
04 -
Spoon the chicken broccoli filling into each shell. Arrange the filled shells open-side up in the prepared baking dish.
05 -
Spoon the remaining Alfredo sauce over the shells and sprinkle with the remaining 1/2 cup cheddar. Cover with foil and bake for 15 minutes, then uncover and bake 8-10 minutes longer until bubbly and melted.
06 -
Let the shells rest for 5 minutes before serving. Sprinkle with parsley if using.
# Good to know:
01 -
Cook the shells just to al dente so they hold their shape during stuffing and baking.
02 -
Dry broccoli well before mixing to keep the filling creamy instead of watery.
03 -
Add a few extra spoonfuls of Alfredo before reheating leftovers.