Chicken & Broccoli Alfredo Stuffed Shells

Chicken & Broccoli Alfredo Stuffed Shells are cheesy, creamy, and perfect for a hearty meal. Here’s a recipe you can try:

Ingredients (serves 4–6)

For the filling:

• 2 cups cooked chicken, shredded
• 1 ½ cups cooked broccoli florets, chopped
• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt & pepper to taste
• 1 tsp garlic powder (optional)

For the Alfredo sauce:

• 2 tbsp butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• Salt & pepper to taste

Other:

• 20–25 jumbo pasta shells, cooked according to package instructions
• Extra mozzarella or Parmesan for topping

Instructions

1. Preheat oven to 180°C (350°F). Grease a baking dish.
2. Make the filling:
   • In a bowl, combine shredded chicken, broccoli, ricotta, mozzarella, Parmesan, garlic powder, salt, and pepper.
3. Prepare the Alfredo sauce:
   • In a saucepan, melt butter over medium heat.
   • Add garlic and sauté for 30 seconds.
   • Pour in heavy cream and bring to a gentle simmer.
   • Stir in Parmesan cheese until smooth. Season with salt and pepper.
4. Stuff the shells:
   • Spoon the chicken & broccoli mixture into each cooked pasta shell.
5. Assemble the dish:
   • Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
   • Place the stuffed shells on top.
   • Pour the remaining Alfredo sauce over the shells.
   • Sprinkle extra mozzarella and Parmesan on top.
6. Bake:
   • Cover with foil and bake for 20 minutes.
   • Remove foil and bake another 10 minutes until cheese is bubbly and golden.
7. Serve hot and enjoy!

💡 Tips:

• You can add a pinch of nutmeg to the Alfredo sauce for a deeper flavor.
• For a lighter version, use half-and-half instead of heavy cream, or bake in a smaller dish to make it extra cheesy.