Description
Creamy Alfredo stuffed shells filled with seasoned chicken, tender broccoli, and a rich blend of cheeses, all baked in a velvety homemade Alfredo sauce for the ultimate comforting family dinner.
Ingredients
- 1 box (12 ounces) jumbo pasta shells
- 2 boneless, skinless chicken breasts, diced
- 1 cup fresh broccoli florets, chopped small
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup grated Parmesan cheese
- 2 ounces cream cheese, softened
- 1 cup unsalted butter (2 sticks), divided
- 1 tablespoon minced garlic
- 16 ounces heavy whipping cream
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Sazon seasoning
- 1 tablespoon Creole seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 tablespoon black pepper
- 1 tablespoon olive oil
Instructions
- In a large bowl, combine diced chicken with olive oil, garlic powder, onion powder, Sazon seasoning, Creole seasoning, smoked paprika, Italian seasoning, salt, and black pepper. Refrigerate for at least 30 minutes.
- In a large skillet over medium heat, melt 1/2 cup butter. Cook the marinated chicken for 6–7 minutes until fully cooked. Remove and set aside. In the same skillet, sauté broccoli for 2–3 minutes until slightly tender. Remove and set aside.
- Melt remaining 1/2 cup butter in the skillet. Add minced garlic and sauté for 30 seconds. Pour in heavy cream and add cream cheese. Stir until melted and thickened. Add grated Parmesan and stir until smooth.
- Cook jumbo shells in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and lay shells flat.
- In a bowl, combine cooked chicken, broccoli, shredded mozzarella, shredded Parmesan, and 1 cup Alfredo sauce. Mix well.
- Preheat oven to 375°F (190°C). Spread Alfredo sauce in the bottom of a baking dish. Fill each shell with chicken mixture and arrange in dish.
- Pour remaining Alfredo sauce over shells. Top with extra mozzarella and Italian seasoning. Bake uncovered for 15 minutes until bubbly and lightly golden.
- Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Substitute half-and-half for a lighter sauce.
- Add spinach or mushrooms for extra vegetables.
- Reserve pasta water to adjust sauce consistency if needed.
- Can be assembled ahead and refrigerated up to 24 hours before baking.
- Freeze unbaked shells up to 2 months for best results.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Fusion Italian
Nutrition
- Serving Size: 1 serving (about 3 stuffed shells)
- Calories: 720 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 48 g
- Saturated Fat: 28 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 165 mg
