How to Make Appetizing Chicken Broccoli Alfredo Stuffed Shells

Chicken Broccoli Alfredo Stuffed Shells. Fill pasta shells with chicken mixture; place, filled sides up, in prepared baking dish. It is the perfect weeknight meal for pasta night! Serve it up with some garlic bread and you have yourself a hearty and delicious dinner!

I altered the alfredo sauce recipe just a bit from the archives to help thicken it up as a perfect accompaniment to the stuffed shells. The combination of creamy alfredo sauce, tender chicken, fresh broccoli, pasta, and lots of cheese (mozz and Parm!) is heavenly. Chicken Broccoli Garlic Alfredo Shells are stuffed with tender chicken, cheese, broccoli, and homemade alfredo sauce. You can have Chicken Broccoli Alfredo Stuffed Shells using 5 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chicken Broccoli Alfredo Stuffed Shells

It's 1/2 jar of of Alfredo Sauce.
You need 1/2 cup of Broccoli.
Prepare 1 cup of Chicken.
Prepare 10 of Jumbo Shells.
You need 1/4 cup of Parmesan Cheese.

These shells are creamy, cheesy and out of this world delicious! This is one of those meals that you know you love before you even make it. Since life has been on the go and my boys are always at… The recipe stuffs a mixture of ricotta, Parmesan, and shredded chicken into jumbo pasta shells. Herbs and garlic give it a familiar Italian flavor, while broccoli adds a serving of veggies.

Chicken Broccoli Alfredo Stuffed Shells step by step

Preheat oven to 350°F..
Boil the shells in water until they are al dente..
Chop the chicken and broccoli and put in a bowl with parm cheese..
Stir in the Alfredo sauce and mix until all combined..
Fill shells with stuffing one by one..
Once they are all filled drizzle with more alfredo and then sprinkle with more parm cheese..
Put them in the oven for 30 minutes..
Serve warm :).

It uses jarred alfredo sauce , and it's a great way to use up leftover chicken, so it's a perfect pantry recipe for busy nights. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool. Cook pasta according to package directions. In the same pan, saute mushrooms in remaining oil until tender; set aside.