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Chicken Broccoli Garlic Alfredo Shells are stuffed with tender chicken, cheese, broccoli, and homemade alfredo sauce. These shells are creamy, cheesy and out of this world delicious!
This is one of those meals that you know you love before you even make it. Since life has been on the go and my boys are always at lacrosse practice, my family was especially excited to sit down together and eat this delicious meal. There is nothing better than a home cooked meal in my opinion. These shells included all of the things that we love and made with my favorite homemade alfredo sauce. The broccoli was small enough that even my picky eater loved them.
These shells get stuffed with chopped broccoli, tender rotisserie chicken, cheese and homemade alfredo. They are so simple but yet so delicious!! You then use the reserved alfredo and pour it over the shells and top with some more cheese.
This dinner is a home run! My husband still raves about how much he loved this meal. All you have to do is serve it with a side salad and some crusty garlic bread and this meal is a guaranteed hit! You will want to make it again and again!
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Chicken Broccoli Garlic Alfredo Shells
Ingredients
Homemade Alfredo
- ¼ cup unsalted butter
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated parmesan cheese
Shell Ingredients
- 2 cups cooked shredded chicken
- 12 ounces jumbo shells
- 2 ½ cups mozzarella cheese, divided
- 1 (12-ounce) bag broccoli florets steamed and chopped
- salt and pepper to taste
- fresh grated parmesan for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x13-inch pan with non-stick cooking spray and set aside.
Homemade Alfredo
- In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper.
- Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Remove from heat.
- Pour 1 cup of the homemade alfredo into the bottom of the 9x13-inch pan.
Shell Ingredients
- Cook the jumbo shells according to package directions. Drain and rinse in cold water and set aside.
- In a medium-sized bowl add the shredded chicken, 2 cups of the mozzarella cheese, broccoli, and 1 ½ cups homemade alfredo sauce. Stir the filling to combine well.
- Stuff each shell with the filling and lay the filled shells open side up in the sauce-lined baking dish.
- Pour the remaining alfredo sauce on top of the stuffed shells and top with the remaining ½ cup of the mozzarella cheese. Bake for 25-30 minutes or until heated through and bubbly.
- Top with freshly grated parmesan cheese if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy! I steamed 2 cups of fresh broccoli instead of using the frozen.
As always, your recipes do not disappoint!
Can this be made ahead of time and then frozen for later use? If so what are the directions for reheating?
Yes! You can assemble everything in the baking dish and cover well with foil to freeze. When you’re ready to cook, preheat oven to 350 degrees fahrenheit and bake for 50-55 minutes. I recommend leaving the foil on for the first 30 minutes, then removing it for the last 20-25 minutes. Cook it until the center reaches 165 degrees Fahrenheit
This is the BEST Alfredo sauce ever! Add the cream cheese you won’t be sorry so delish!!
These are amazing. My friends and family love them. Even my friends that don’t like Alfredo sauce loved the homemade Alfredo sauce
Can I use fresh cooked broccoli ?
Yes, just make sure they are steamed before going in.
Can this be made and frozen to be cooked at a later date?
Looks delicious! Just checking, is the mozzarella cheese shredded?
Yes it is! It is so good!
good information but i have a question that can you tell me a recipe on chicken slices ?
I would think it is about the equivalent to two chicken breasts.
I haven’t tried making this yet but I definitely will. When making Alfredo sauce in the past I find it loses its smooth consistency very quickly and becomes mealy. I have never used cream cheese in the recipe, does this make a difference to creaminess and staying power?
Im not a big fan of the cream cheese in her Alfredo I just leave it out.
This is such an awesome dinner idea! I’ve actually never tried stuffed shells so these are a must!