I’m always searching for recipes that my kids will eat. It is tough to find recipes that my whole family will enjoy. So I came up with this chicken broccoli alfredo stuffed shell recipe. This recipe combines all things tasty. Hearty noodles, with creamy alfredo sauce, some color and nutrition with the steamed broccoli, shredded chicken for some protein, and of course, to make my kids happy, lots of cheese. This meal is easy to throw together with store bought ingredients for a quick, hearty, weeknight meal. You can also make it from scratch…either way, it is sure to satisfy everyone’s tastebuds.
Ingredients:
- Box of Jumbo Shells
- Cooked, shredded chicken – Some local grocery stores, or costco, sells pre-cooked and shredded rotisserie chicken. You can always buy a rotisserie chicken and shred it yourself. Or cook up some chicken breasts at home and shred them for this meal.
- Garlic powder
- Salt
- Pepper
- Steamed Broccoli, either fresh or frozen.
- Alfredo Sauce – a jar bought from the store or whip up some homemade alfredo sauce at home. I highly recommend taking the extra step to make homemade alfredo sauce. It is pretty quick and easy to make and is so much tastier than store bought. If you are making your own alfredo sauce, you will also need butter, minced garlic, and heavy cream.
- Mozzarella Cheese
- Parmesan Cheese
- Parsley
Let’s Bake:
Cook the pasta according to the package directions, until pasta is al dente. Drain water and lay out the shells on a large cookie sheet lined with parchment paper and allow to cool completely. Next, get started on your alfredo sauce. In a saucepan over medium heat, melt the butter. Once the butter is melted, add the minced garlic and saute for 30-60 seconds. Slowly add the heavy cream while stirring. Season with salt and pepper. Let the cream cook for 2-3 minutes just until it starts to bubble around the edges, but do not let the cream come to a boil. Reduce the heat to medium low and add the parmesan cheese. Stir while adding until the cheese is melted in. Finish your alfredo by adding some fresh or dried parsley.
While assembling your stuffed shells, preheat your oven to 350°F. In a mixing bowl, combine the shredded chicken, steamed broccoli, garlic powder, salt, pepper, and 1 cup of alfredo sauce. Mix together. In a 9×13-inch baking pan, add a spoonful of alfredo sauce and coat the bottom of the pan. Fill the shells with a spoonful of chicken and broccoli mixture and place the stuffed shells in the pan as you go. This doesn’t need to be fancy or organized, you can stuff as many shells as you can into the pan. Pour the remaining alfredo sauce over the stuffed shells. Sprinkle the top with mozzarella and parmesan cheese. Bake, uncovered, for 25 minutes, or until warm and bubbly. I like to turn on the broiler for 1-2 minutes at the end of baking to crisp up the cheese a little and give your dish a nice golden color. Allow to cool for a few minutes, serve and enjoy ♥
Chicken Broccoli Alfredo Stuffed Shells
Ingredients:
- 1 Box of Jumbo Shells (12 oz)
- 2 cups cooked, shredded chicken
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 12 oz steamed Broccoli (either fresh or frozen)
- Alfredo sauce (1-16 oz jar or homemade- see recipe below)
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
Alfredo Sauce
- 6 tbsp salted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 tsp salt
- 1 cup grated parmesan cheese
- ¼ tsp pepper
- 1 tbsp chopped parsley
Directions:
- Cook the pasta according to the package directions, until pasta is al dente.
- Drain water and lay out the shells on a large cookie sheet lined with parchment paper. Allow to cool completely.
- Alfredo sauce:
- In a saucepan over medium heat, melt the butter.
- Add the minced garlic and saute for 30-60 seconds.
- Slowly add the heavy cream while stirring.
- Season with salt and pepper.
- Cook the cream for 2-3 minutes just until it starts to bubble around the edges, but do not let the cream come to a boil.
- Reduce the heat to medium low and add the parmesan cheese. Stir while adding until the cheese is melted in.
- Add parsley.
- Preheat your oven to 350°F.
- In a mixing bowl, combine the shredded chicken, steamed broccoli, garlic powder, salt, pepper, and 1 cup of alfredo sauce. Mix together.
- In a 9×13-inch baking pan, add a spoonful of alfredo sauce and coat the bottom of the pan.
- Fill the shells with a spoonful of chicken and broccoli mixture and place the stuffed shells in the pan as you go.
- Pour the remaining alfredo sauce over the stuffed shells. Sprinkle the top with mozzarella and parmesan cheese.
- Bake, uncovered, for 25 minutes, or until warm and bubbly.
- Allow to cool for a few minutes, serve and enjoy.
Notes:
- To make ahead, follow steps through step 8. Cover with foil and refrigerate for up to a day before ready to bake.
Bakes by Bohrer 