Chicken and Broccoli Alfredo Stuffed Shells
This post came about as I was browsing Pinterest trying to figure out something new try try for dinner that involved rotisserie chicken. I had 2 in the fridge and wanted to do something to spice them up.
I ended up coming across Life in the Loft House's recipe for Chicken and Broccoli Alfredo Stuffed Shells and I just couldn't pass it up! This was my first time trying a stuffed shell recipe and I went great; I've already had people poking me about making it again. That being said I cheated and used Alfredo sauce we had in the pantry...but I'm looking forward to trying more of these stuffed shell recipes in the future! :)
What You'll Need
- 1 (12 oz.) box Jumbo Shells
- 2 cups cooked, shredded chicken
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1 (12 oz.) bag frozen broccoli florets (steamed then chopped)
- 1 (16 oz.) jar Alfredo sauce OR use the homemade Alfredo recipe below
- 1 cup shredded Mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 1/4 cups whole milk
- 2/3 cup freshly shredded Parmesan
- 3/4 cup freshly shredded Mozzarella cheese
- Salt and pepper, to taste
Oven: 350 degrees
Cook Time: 25 minutes (or until warm and bubbly)
Assemble the ingredients and start chopping the broccoli.
Cook your pasta according to box directions until al dente (it'll usually say how long that is on the back of the box). Once done, drain the water out and lay out the shells on parchment paper to dry. Some of the noodles were still closed so I opened them up for drying.
Steam your broccoli! I'm doing the lazy person's steaming and just putting it in hot water for a bit.
Time to make the shell stuffing! Grab a large bowl and combine chicken, garlic powder, salt, pepper and chopped broccoli. Toss together to combine.
Now that it's mixed up, add in 1 cup of Alfredo sauce and stir everything together.
With the stuffing done we can prep the shells! I grabbed a large spoon and started putting 1 spoonful of stuffing in each shell.
Grab a 9x13 pan and lightly grease it. I lined the bottom of the pan with a few spoonfuls of Alfredo sauce, as per Life in the Lofthouse's instructions. Maybe that helps the pasta shells stick better to the bottom?
Once all the shells have all been placed, pour the remaining Alfredo sauce over the shells. Add mozzarella and parmesan cheese over the top.
Time to pop the pan in the oven! Bake for 350 degrees for around 25 minutes or until bubbly. I think mine was in for just over 28 minutes. Once that's done you've got your Chicken and Broccoli Alfredo Stuffed Shells! Let it cool for 5-10 mins and then enjoy!
Let me know if you have any other fun stuffed shell recipes to try. :)