Chicken and Broccoli Alfredo-Stuffed Shells
- cooking spray
- 24 jumbo pasta shells, cooked al dente
- 2 cups shredded rotisserie-roasted chicken
- 2 cups cooked broccoli florets
- 15 ounces prepared alfredo sauce, divided
- 1 cup shredded mozzarella cheese, divided
- Preheat oven to 350°F (180°C). Grease a baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Cook pasta shells at a boil until al dente, about 8 minutes; drain.
- Reserving ⅓ cup alfredo sauce, mix chicken, broccoli, alfredo sauce, and ½ cup mozzarella cheese together in a large bowl; spoon into pasta shells and arrange in rows in prepared dish.
- Spread reserved alfredo sauce over the top of the shells and top with on remaining mozzarella cheese. Cover dish with aluminum foil.
- Bake in preheated oven for 30 minutes.
For a healthier alternative to alfredo, use a prepared tomato sauce that's low in sugar. You could also use a mixture of half alfredo and half store-bought or homemade pesto for a super-flavorful yet creamy sauce. For an extra boost of iron, stir in two cups chopped fresh spinach to the chicken-broccoli mixture.
What others are saying
Shannon Bowie Persha says:
This was really good!!! We purchased the Costco rotisserie, so we will also have leftover chicken for others meals and salads throughout the week. Highly recommend this recipe. Took a little bit longer to prep, but great for a Sunday.
Chaz Norwood says:
Not a fan of Alfredo sauce so I used a tomato sauce instead and it was really good. I also used some leftover shredded chicken I had in my fridge. Such a great way to eliminate food waste.
Tiana D. says:
YUM! This was a really easy and delicious recipe. I didn't think anything this good could be 5 ingredients or less! This only has a ten minute prep time so it was a perfect dinner to make for the family after work, highly recommended!
Laura Griffin says:
Loved these shells, they are really quick and simple. I can never eat just a couple, whenever I make them I keep going back for more. Make sure you cook the shells al dente so they hold up nicely as you stuff them. This recipe is so easy, even a beginner or teen could make this.
Greg Jones says:
This is perfect for busy weeknights. I grabbed a rotisserie from the store, and was able to make this in under an hour. The kids also love to eat this as finger foods. I'm just happy they're not complaining about eating broccoli. That's what I call a win!