Cheesy Chicken & Broccoli Stuffed Shells

Let’s be real: some dishes just feel like a hug in food form. Cheesy Chicken & Broccoli Stuffed Shells is exactly that. It’s creamy, hearty, cheesy, and packed with flavor. If you’re looking for a comforting weeknight dinner, a meal-prep-friendly dish, or something that’ll wow guests at a potluck—this recipe’s got your back.

What Makes This Dish So Special?

It’s not just pasta—it’s a cheesy, creamy, savory masterpiece that brings together juicy shredded chicken, tender broccoli florets, and melty cheese, all tucked into jumbo pasta shells and baked to golden perfection. The texture combo alone is reason to fall in love.

Ingredients You’ll Need

Here’s everything you’ll want to grab before diving into your kitchen adventure.

Main Ingredients

• 20 jumbo pasta shells
• 2 cups shredded cooked chicken (rotisserie chicken works great)
• 2 cups steamed broccoli, chopped small
• 2 cups ricotta cheese
• 1 cup mozzarella cheese (plus more for topping)
• ½ cup grated Parmesan cheese
• 1 egg (for binding)
• 2 cups Alfredo sauce or your favorite white sauce
• Salt, pepper, garlic powder, and Italian seasoning to taste

Optional Add-ons & Variations

• Red chili flakes for a spicy kick
• Swap ricotta with cottage cheese
• Use spinach instead of broccoli
• Add bacon bits for extra smokiness

Tools and Equipment for Success

Nothing fancy, but a few tools will make life easier:

Kitchen Essentials

• Large pot for boiling shells
• Mixing bowls
• Baking dish (9×13 works great)
• Foil for covering during baking

Helpful Extras

• Piping bag or spoon for stuffing shells
• Cheese grater if using fresh cheese

How to make Cheesy Chicken & Broccoli Stuffed Shells

This dish is pretty straightforward, and we’ll guide you through it one cozy, cheesy step at a time.

1. Cook the Pasta Shells

Boil a large pot of salted water. Cook the shells al dente (they’ll finish cooking in the oven). Drain and set them aside, letting them cool enough to handle.

2. Prepare the Filling

In a mixing bowl, combine shredded chicken, chopped broccoli, ricotta, mozzarella, Parmesan, egg, and seasonings. Mix until everything’s nicely combined.

3. Stuff the Shells

Using a spoon (or piping bag for less mess), stuff each shell with the filling. Pack them well, but don’t overstuff to avoid tearing the shell.

4. Assemble and Bake

Spread a layer of Alfredo sauce on the bottom of your baking dish. Arrange the stuffed shells neatly. Pour more sauce over the top and sprinkle with mozzarella.

Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 10 minutes until bubbly and golden.

Tips for the Best Stuffed Shells Ever

Texture Tips

Don’t overcook the pasta—nobody likes mushy shells. Also, chop broccoli small so it blends smoothly into the filling.

Flavor Hacks

Add a pinch of nutmeg to the filling. Trust us—it elevates the flavor. Also, mix in a bit of cream cheese if you want a richer, silkier texture.

How to Serve Cheesy Chicken & Broccoli Stuffed Shells

Serving Cheesy Chicken & Broccoli Stuffed Shells is simple and satisfying. Here’s how to do it right:

• Serve with a Drink: A glass of white wine or sparkling water with lemon goes great with the creamy, cheesy flavors.
• Add a Side: Pair with garlic bread, a green salad, or roasted veggies like carrots or asparagus for a complete meal.
• Top It Off: Sprinkle fresh parsley or basil on top after baking for extra flavor and color.

Common Mistakes to Avoid

Even though Cheesy Chicken & Broccoli Stuffed Shells is an easy and forgiving recipe, a few small slip-ups can make a big difference. Here are the most common mistakes—and how to avoid them:

Overcooking the Pasta Shells

Pasta keeps cooking in the oven, so boil the shells until just al dente. Overcooked shells can fall apart when you try to stuff them.

Using Watery Broccoli

If your broccoli is too wet, it can water down the filling. After steaming or cooking, pat it dry with a paper towel.

Dry Filling

Don’t skip the egg or cheese blend—it helps hold the filling together and keeps it creamy. If the mix looks dry, stir in a spoonful of Alfredo sauce.

FAQs About Cheesy Chicken & Broccoli Stuffed Shells

Can I use rotisserie chicken for this recipe?

Yes! Rotisserie chicken is a great time-saver and adds extra flavor to the filling.

Can I make this recipe ahead of time?

Absolutely. Assemble the stuffed shells up to 24 hours in advance, cover, and refrigerate. Bake when you’re ready.

What’s the best cheese to use?

Mozzarella and ricotta are the most common choices, but you can mix in cheddar, provolone, or even Gouda for extra flavor.

Can I freeze stuffed shells?

Yes! You can freeze them before or after baking. Just be sure to cover them tightly and label them. They’ll last up to 2–3 months in the freezer.

What can I use instead of jumbo shells?

If you can’t find jumbo shells, you can use manicotti tubes or even roll up lasagna noodles with the same filling.

Final Thoughts

Cheesy Chicken & Broccoli Stuffed Shells is more than just a comfort food—it’s a go-to meal for busy weeknights, potlucks, and cozy weekends at home. It’s creamy, filling, full of flavor, and surprisingly easy to make. Plus, it’s flexible! You can switch up the ingredients, make it ahead, or freeze for later.

Whether you’re cooking for family, friends, or just yourself, this dish is guaranteed to satisfy. So go ahead—grab those jumbo shells and get stuffing!

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