Chicken Broccoli Alfredo Stuffed Shells

This tried and true recipe has been a beloved favorite for over a decade, and it’s easy to see why! Jumbo pasta shells are stuffed to the brim with tender chicken, vibrant broccoli, and a rich blend of creamy Alfredo and melted cheeses, all baked over a savory tomato sauce base. It’s a battle tested, decadent crowd pleaser that brings cozy, restaurant quality comfort straight to the dinner table.

Full recipe by Sweet Dash of Sass here.

Ingredients Needed:

alfredo sauce (1 jar, 16 oz)

cooked chicken, shredded (2 cups)

cooked broccoli, chopped (2 cups)

shredded cheddar or mozzarella cheese (1 cup)

shredded parmesan cheese (1/4 cup)

jumbo pasta shells, cooked (21)

spaghetti sauce (1 1/2 to 2 cups)

Pantry Staples: salt, pepper

Tips:

Undercook the pasta slightly (boil 1 to 2 minutes less than package directions so shells stay firm for stuffing and finish baking in the oven without getting mushy)

Prep ahead, double the recipe and freeze one for easy meals or to share with a loved one or somone in need (assemble fully up to the point of baking and keep in the fridge, or freeze the shells before baking)

Use a cookie scoop (makes stuffing the shells mess free and ensures completely even portions)