Broccoli and Chicken Alfredo Stuffed Shells
Creamy, cheesy, and packed with flavor, these Broccoli and Chicken Alfredo Stuffed Shells are a comforting, family-friendly dinner that’s easy to make ahead and always a crowd-pleaser.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350°F. Lightly grease a casserole dish with olive oil. Set aside.
Bring a large pot of salted water to a rolling boil over medium heat.
Add broccoli florets and cook 2 minutes. Scoop broccoli out of water with a spider skimmer or slotted spoon into a colander. Rinse with cool water to stop cooking.
Add pasta shells to boiling water and cook according to package directions just until al dente. Reserve 1/2 cup of pasta water and set aside.
Drain cooked shells and run under cool water to prevent overcooking.
In the meantime, melt butter in a medium saucepan over medium heat. Add minced garlic, whole milk, and heavy cream. Bring to a simmer.
Remove from heat and stir in parmesan and 1 cup of mozzarella cheese. Whisk until the cheese is all melted and the sauce is smooth. Season with salt and pepper to taste.
Rough chop broccoli and add to a medium mixing bowl.
Add shredded chicken, garlic powder, parsley, and the alfredo sauce. If mixture seems too thick, add a bit of pasta water to thin out (2 Tablespoons should do it).
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Continue Reading at Creativecynchronicity →Frequently Asked Questions
Q: Can I make these stuffed shells ahead of time?
A: Yes! Assemble the shells and cover tightly. Store in the fridge for up to 24 hours or freeze for up to 3 months. Bake straight from the fridge (add a few extra minutes) or thaw overnight before baking.
Q: Can I use frozen broccoli?
A: Absolutely. Just thaw and drain it well before adding it to the filling to avoid excess water.
Q: What’s the best substitute for heavy cream?
A: You can use more whole milk, though the sauce won’t be quite as rich. Adding a tablespoon of cream cheese can help mimic the creaminess.
Q: Can I use store-bought Alfredo sauce?
A: You can — but I promise the homemade version in this recipe is super simple and much more flavorful.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a covered dish in the oven at 325°F until warmed through.
Q: Can I make these stuffed shells with rotisserie chicken?
A: You sure can! I do that all the time. Or purchase the shredded chicken from the store or grab some boneless skinless chicken breasts. Poach and shred them. You can also make use of leftover chicken. I often roast two chickens, using one for dinner and cutting up the other one to use in recipes like this.
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