Chicken Broccoli Alfredo Stuffed Shells

• 4 tbsp (½ stick) unsalted butter
• 1 cup (240ml) heavy cream
• 1 cup (4 oz) freshly grated Parmesan cheese
• 2 cloves garlic, minced
• ¼ tsp salt, pinch of black pepper

💡 Pro Tips:

• Steam broccoli until crisp-tender—don’t overcook!
• Use whole-milk ricotta—low-fat versions make filling watery.
• Cook shells al dente—they’ll finish baking in the oven.

Step-by-Step Instructions (Creamy, Golden, Foolproof)

1. Cook the Pasta Shells

• Boil jumbo shells in salted water until just shy of al dente (about 9–10 mins). Drain; rinse with cool water. Lay flat on a sheet pan to prevent sticking.

2. Make the Filling

• In a large bowl, mix ricotta, 1 cup mozzarella, ¼ cup Parmesan, egg, garlic, salt, pepper, and optional spices.
• Fold in chicken and broccoli.

3. Make the Alfredo Sauce

• Melt butter in a saucepan over medium heat.
• Add garlic; sauté 30 seconds.
• Pour in heavy cream; simmer 2–3 minutes.
• Reduce heat to low; stir in Parmesan until smooth and glossy. Season to taste.

4. Assemble

• Spread ¾ cup Alfredo sauce on bottom of greased 9x13-inch baking dish.
• Stuff each shell with ~3 tbsp filling; place seam-side up in dish.
• Pour remaining Alfredo over shells.
• Sprinkle with remaining mozzarella and Parmesan.

5. Bake to Perfection

• Cover with foil; bake at 375°F (190°C) for 25 minutes.
• Uncover; bake 10–15 minutes more until bubbly and golden.
• Let rest 10 minutes before serving.

Serving Suggestions

• 🥖 With garlic bread or crusty rolls for dipping
• 🥗 Side salad: Caesar or arugula with lemon vinaigrette
• 🍷 Wine pairing: Chardonnay or Pinot Grigio

Make-Ahead & Storage Tips

• Fridge: Assemble unbaked; cover and refrigerate up to 24 hours. Add 5–10 mins to bake time.
• Freeze: Freeze baked or unbaked (thaw overnight before baking).
• Leftovers: Keep up to 4 days—reheat covered in oven.

Frequently Asked Questions

Q: Gluten-free?A: Yes! Use GF jumbo shells (like Barilla or DeLallo).

Q: No heavy cream?A: Substitute with evaporated milk + 2 tbsp butter—but avoid boiling.

Q: Vegetarian version?A: Skip chicken; add sautéed mushrooms or extra broccoli.

Q: Can I use frozen broccoli?A: Yes—but thaw and squeeze very dry to avoid watery filling.

❤️ The Heart of the Dish

This isn’t just pasta—it’s a labor of love baked into every shell. It’s what you make when you want to feed souls, not just stomachs.

So stuff those shells, pour that sauce, and bake with joy. Because the best meals aren’t complicated—they’re creamy, cheesy, and made with love.

“Good food doesn’t need a recipe—it just needs shells, sauce, and someone hungry.” 🧀✨