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When it comes to weeknight dinners, pasta always saves the day. My kids get excited when they see those jumbo shells come out of the pantry, knowing something good is coming their way. But regular stuffed shells? Been there, done that. These chicken broccoli stuffed shells are what happen when you want comfort food that doesn’t make you feel guilty.
I started making these when I needed to sneak more veggies into our meals without the usual dinner table negotiations. The combination of tender chicken and chopped broccoli mixed with creamy cheese filling makes these shells a family favorite. Best part? I can prep them ahead during weekend meal prep and pop them in the oven when we need them.
Want the ease of a casserole but the fun of pasta? This recipe checks both boxes. Looking for a crowd-pleasing dish for potluck? These shells never fail to disappear fast. Trust me, you’ll want to make extra – they’re even better as leftovers.
Why You’ll Love These Chicken Broccoli Stuffed Shells
- Make-ahead friendly – You can prep these shells in advance and pop them in the oven when you’re ready to eat – perfect for busy weeknights or meal prep.
- Kid-approved combination – The creamy alfredo sauce and cheese help make the broccoli more appealing to picky eaters, while the protein-packed chicken keeps everyone satisfied.
- Simple ingredients – With just 6 main ingredients that you can easily find at any grocery store, this recipe keeps shopping and prep straightforward.
- Customizable – You can use rotisserie chicken to save time, swap in different cheeses, or add extra vegetables based on what you have on hand.
What Kind of Pasta Shells Should I Use?
For stuffed shells, you’ll want to look specifically for “jumbo” or “large” pasta shells (sometimes labeled as “conchiglie” or “conchiglioni” on Italian brands) in your grocery store’s pasta aisle. Regular-sized shells are too small to stuff, so make sure you’re grabbing the big ones that are about 2-3 inches long. It’s always smart to cook a few extra shells since some might break during cooking or be slightly misshapen. When cooking your shells, aim for just slightly under al dente since they’ll continue cooking in the oven with the filling. A helpful tip is to handle them gently during cooking and rinse with cool water right after draining – this stops the cooking process and makes them easier to handle when stuffing.
Options for Substitutions
This cozy pasta dish can be adapted with several easy swaps if you’re missing something:
- Large pasta shells: If you can’t find large shells, try using manicotti tubes or even rolled lasagna noodles. Just adjust the filling amount per piece accordingly.
- Alfredo sauce: No jarred Alfredo? Make a quick white sauce by melting 4 tablespoons butter, whisking in 4 tablespoons flour, then gradually adding 2 cups warm milk and ½ cup Parmesan cheese. Season with salt and pepper.
- Cooked chicken: Rotisserie chicken works great here, but you can also use turkey, or for a vegetarian version, try using chopped mushrooms sautéed until golden.
- Broccoli: Feel free to swap frozen broccoli with fresh (just steam it first), or try cauliflower, spinach, or even peas. Just make sure to chop them small enough to stuff in the shells.
- Cheddar cheese: Any melting cheese works well – try mozzarella, Monterey Jack, or even a cheese blend. Each will give a slightly different but equally good flavor.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed shells is overcooking the pasta – boil them for 2 minutes less than the package directions since they’ll continue cooking in the oven, preventing them from turning mushy. A common mistake is not draining the broccoli thoroughly, which can make your filling watery and cause the shells to become soggy, so be sure to press out any excess moisture after thawing. To keep your shells from sticking together while filling them, lay them out separately on a baking sheet lined with parchment paper, and if you notice your Alfredo sauce becoming too thick, simply thin it out with a splash of pasta water before assembling. For the best results, cover your baking dish with foil for the first 20 minutes of baking, then uncover for the last 10 minutes to achieve that perfect golden-brown top without drying out the filling.
What to Serve With Stuffed Shells?
These rich and creamy stuffed shells are a meal in themselves, but they pair really well with some simple sides to round out your dinner. A light Caesar salad or mixed green salad with Italian dressing helps balance out the pasta’s richness. If you’re feeding a hungry crowd, some warm garlic bread or breadsticks are perfect for soaking up any extra alfredo sauce left on the plate. Since this dish already has protein and veggies built in, you might just want to add some roasted vegetables on the side – I like to go with simple roasted carrots or zucchini to keep things easy but satisfying.
Storage Instructions
Keep Fresh: These yummy stuffed shells will stay good in the fridge for up to 4 days when stored in an airtight container. They’re perfect for meal prep – I often make them on Sunday and enjoy them throughout the week for easy lunches or dinners.
Freeze: Want to save some for later? These shells freeze really well! Just place them in a freezer-safe container, cover with foil, and they’ll keep for up to 3 months. You can freeze them either before or after baking – both ways work great.
Reheat: To warm up refrigerated shells, pop them in the microwave for 2-3 minutes or in the oven at 350°F for about 20 minutes. For frozen shells, thaw overnight in the fridge first, then heat until warm throughout. You might want to add a splash of extra alfredo sauce if they seem a bit dry.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 120-140 g
- Fat: 90-100 g
- Carbohydrates: 150-170 g
Ingredients
- 24 large pasta shells
- 1 jar alfredo sauce (15 ounces)
- 2 cups cooked chicken, diced
- 2 cups thawed broccoli pieces (from frozen)
- 1 cup cheddar cheese, shredded
- 1/4 cup parmesan cheese, shredded
Step 1: Prepare the Baking Dish and Preheat Oven
Preheat your oven to 350°F (175°C).
Take a 9×13-inch baking dish and spray it with oil to prevent sticking during baking.
Set the baking dish aside while you prepare the other ingredients.
Step 2: Cook the Pasta Shells
Follow the package instructions to cook the pasta shells until they are just al dente.
Once cooked, drain the shells and rinse them with cold water to stop the cooking process.
Set them aside to cool slightly while you prepare the filling.
Step 3: Prepare the Filling
In a large mixing bowl, combine all the remaining ingredients for the filling.
Mix thoroughly until all components are well-incorporated, ensuring that the filling will be evenly distributed in each pasta shell.
Step 4: Stuff the Shells and Assemble the Dish
Take the cooled pasta shells and carefully divide the filling evenly among them.
Gently place each stuffed shell into the prepared 9×13-inch baking dish.
Arrange the shells in a single layer to ensure even cooking.
Step 5: Bake the Dish
Place the baking dish in the preheated oven and bake for approximately 20 minutes.
Keep an eye on it as it bakes, watching for the filling to become bubbly and the cheese to melt.
This will ensure that the flavors meld together beautifully.
Step 6: Serve and Enjoy
Once the dish is finished baking, remove it from the oven.
Allow it to cool slightly before serving.
Enjoy your deliciously filled pasta shells with family and friends!