Recipe: Perfect Chicken and Broccoli Alfredo Stuffed Shells

Chicken and Broccoli Alfredo Stuffed Shells. Use your cookie scoop to easily stuff your shells! Just pre-assemble all the noodles with the filling. We've got these insanely delicious Chicken and Broccoli Stuffed Shells happenin' tonight!

We made alfredo-type sauces a lot. My sister is known for a lot- her smarts, her. Chicken and Broccoli Alfredo Stuffed Shells include tender pasta shells filled with a cheesy shredded chicken and broccoli mixture and smothered in an easy homemade alfredo sauce. You can cook Chicken and Broccoli Alfredo Stuffed Shells using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chicken and Broccoli Alfredo Stuffed Shells

It's 12 oz. of jumbo shells.
It's 1 tbsp. of olive oil.
You need 2 cups of chicken, cooked and shredded.
It's 2 cups of broccoli florets, cut small.
It's 2 cups of ricotta cheese.
Prepare 2 of large eggs.
You need to taste of oregano.
You need to taste of salt and pepper.
You need to taste of dried basil.
You need to taste of onion powder.
It's to taste of garlic powder.
It's 3/4 cup of parmesan cheese, shredded.
Prepare 1 jar (14.5 oz.) of Alfredo sauce, divided.
Prepare 3/4 cup of mozzarella cheese, shredded.
You need of parsley for garnish.

Chicken, broccoli and mozzarella cheese fill the shells which are covered with alfredo sauce and baked. Fill shells with a large spoonful of the chicken and broccoli mixture and arrange in dish. Stuffed shells and lasagna are two dishes I rarely make because they take time and typically make large servings, too large for someone who cooks for one or two people. Ever since I made the cheese stuffed shells last year, I had the idea for these Chicken Broccoli Alfredo Stuffed Shells.

Chicken and Broccoli Alfredo Stuffed Shells step by step

Start a large pot of water and 1 tbsp. of olive oil heating on high heat. Once it reaches a boil, add in the shells. Cook for 1 minute less than the time called for on the box, they will be easier to stuff this way. Once they are done, drain in a colander and immediately rinse them with cold water. This will stop the cooking process, so that they don't get any softer. Set them aside..
While boiling the shells, start a medium pot of water heating on high heat to start to cook the broccoli (you could also steam them). Once water reaches a boil, add in the broccoli and cook until tender (4-6 minutes). Drain broccoli and set aside..
In a large mixing bowl, place your ricotta cheese and crack both eggs. Whisk together until just blended. Next, whisk in the seasonings, to taste and the parmesan cheese..
Stir in the chicken and broccoli to the ricotta mixture and stir to combine..
Preheat oven to 350 F. Spray a 9x13 deep baking pan or casserole dish with non-stick spray or line with foil. Place about 1/2 of the alfredo sauce you are using onto the bottom of the baking dish and spread around. Set aside..
Working 1 at a time, stuff each shell with 1-2 tbsp. of the ricotta and chicken mixture. Set each one in the baking pan side-by-side once stuffed, with the opening facing up. Do this until all are stuffed. Top the shells with the remaining alfredo sauce and then sprinkle with the mozzarella cheese..
Cover the baking pan with foil and bake 20 minutes. Then remove the foil and bake an additional 10 minutes. Garnish with parsley and serve immediately. Refrigerate any leftovers..

Chicken alfredo stuffed shells is the best use for alfredo yet. Stuff shells with chicken-ricotta mixture and place in baking dish. Spoon more sauce all over shells. Chicken Alfredo Stuffed Shells is an easy family meal that is perfect for a those busy weeknights. Jumbo pasta shells are filled with shredded chicken, broccoli, and a creamy Alfredo sauce.