Creamy, cheesy, and loaded with tender chicken and broccoli, these Chicken Broccoli Alfredo Stuffed Shells are the ultimate family friendly comfort food! Jumbo pasta shells are stuffed with a rich ricotta filling, shredded chicken, broccoli, and plenty of mozzarella before being baked in creamy Alfredo sauce until hot and bubbly.

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This easy pasta casserole is perfect for busy weeknights, meal prep, or taking to friends and family. It tastes like something you’d order at your favorite Italian restaurant, but it’s incredibly simple to make at home.

Plus it’s freezer friendly! Prepare two batches; have one for dinner and freeze the other. Your future self will thank you!

I love using my premade shredded chicken from my Meal Prep Crock Pot Chicken Breast recipe to make these cheesy shells extra flavorful, quick and easy! Whether you’re using leftover chicken, canned chicken or rotisserie chicken, this recipe is always a family favorite!

If you love stuffed shells try my freezer friendly Classic Stuffed Shells recipe. Always a favorite!

Why You’ll Love This Chicken Broccoli Alfredo Stuffed Shells Recipe

• Easy enough for weeknight dinners
• Great way to use leftover or rotisserie chicken
• Kid-friendly comfort food
• Loaded with cheesy Alfredo goodness
• Freezer friendly
• Perfect for meal prep
• Makes enough to feed a crowd

Ingredients

How to Make Chicken Broccoli Alfredo Stuffed Shells

Step 1: Cook the Pasta

Preheat your oven to 350°F.

Bring a large pot of salted water to a boil. Add 1 tablespoon of salt, then cook the jumbo shells 2 minutes less than the package directions so they stay firm enough to stuff.

Carefully remove the shells with a slotted spoon and transfer them to a large bowl. Toss with the olive oil to prevent sticking, then spread them onto a baking sheet in a single layer while you prepare the filling.

Step 2: Cook the Broccoli

Using the same pot of boiling water, cook the frozen broccoli for about 5 minutes, or until tender.

Drain well and chop into bite-sized pieces.

Step 3: Make the Filling

In a large mixing bowl combine:

• ricotta cheese
• 1 cup mozzarella cheese
• Parmesan cheese
• egg
• garlic powder
• Italian seasoning
• remaining ½ teaspoon salt
• black pepper
• cooked chicken
• chopped broccoli

Mix until everything is evenly combined.

Step 4: Fill the Shells

Spread half of one jar of Alfredo sauce across the bottom of a greased 9×13-inch baking dish.

Fill each shell with about 1 generous tablespoon of the chicken mixture and arrange them in the baking dish. You’ll have about 30 shells arranged in three rows.

Step 5: Assemble

Pour the remaining Alfredo sauce evenly over the stuffed shells.

Sprinkle the remaining 1½–2 cups mozzarella cheese over the top.

Cover tightly with aluminum foil.

Step 6: Bake

Bake for 30 minutes, or until the cheese is melted and the Alfredo sauce is hot and bubbly.

Remove from the oven and garnish with fresh parsley or basil before serving.

Variations

Add Spinach

Mix in a cup of chopped spinach for extra vegetables.

Use Different Cheese

Try Monterey Jack, provolone, or an Italian cheese blend.

Add Bacon

Cooked crumbled bacon makes a delicious addition.

Make it Spicy

Add crushed red pepper flakes or diced jalapeños.

Use Homemade Alfredo

Homemade Alfredo sauce works beautifully if you have extra time.

Easy Homemade Alfredo Sauce

I just use a jarred alfredo sauce because it’s so easy, but if you really want to make it from scratch here’s how:

Ingredients

• 1/2 cup unsalted butter
• 1 (8 ounce) package cream cheese
• 2 cloves garlic, minced or 2 tsp garlic powder
• 1 cup milk and 1 cup heavy whipping cream
• 1 cup grated parmesan cheese
• black pepper to taste

How to make ahead and freeze

To make ahead: Prepare the dish up until baking. Cover and refrigerate until ready to bake.

To freeze: Cook the shells 3 minutes less than package directions. Assemble the shells but don’t bake. Cover tightly with plastic wrap and foil. (Use an aluminum or freezer safe dish). Freeze up to 3 months. Thaw in the fridge. Remove the plastic wrap and replace the foil. Bake for an extra 10 minutes following the recipe instructions.

Tips for the Best Stuffed Shells

• Slightly undercook the pasta so the shells don’t tear while stuffing.
• Drain the broccoli well so the filling doesn’t become watery.
• Rotisserie chicken saves time and adds wonderful flavor.
• Freshly shredded mozzarella melts much better than pre-shredded cheese.
• Let the casserole rest for 5–10 minutes before serving so it’s easier to scoop.

More Family Favorite Dinners

• Baked Boursin Cheese Pasta
• BLT Pasta with Chicken
• Prosciutto & Pea Tortellini
• Chicken Parmesan Casserole (One Dish!)
• Chicken Cordon Bleu Casserole
• Marry Me Chicken and Rice Casserole
• Southwest Chicken Casserole
• Taco Doritos Casserole
• Stuffed Pepper Casserole

Frequently Asked Questions

Can I use fresh broccoli?

Yes! Steam or blanch fresh broccoli until tender before chopping and mixing into the filling.

Can I use cottage cheese instead of ricotta?

Yes. Small curd cottage cheese is a great substitute if preferred.

How long do leftovers last?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Can I use other cooked chicken?

Absolutely! Rotisserie chicken, grilled chicken, baked chicken breasts, or leftover chicken all work perfectly. I’m using my Meal Prep Crock Pot Shredded Chicken.

Storage

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat individual servings in the microwave or warm the entire casserole, covered, in a 350°F oven until heated through.

What to Serve with Chicken Broccoli Alfredo Stuffed Shells

These stuffed shells pair perfectly with:

• Garlic bread
• Caesar salad
• Roasted vegetables
• Italian salad
• Steamed green beans

Video How To Make Chicken Broccoli Alfredo Stuffed Shells