Ingredients
24 jumbo pasta shells
1 (15 ounce) jar alfredo sauce, divided
2 cups diced cooked chicken (rotisserie or homemade, white or dark meat)
2 cups diced frozen broccoli, thawed
1 cup shredded cheddar cheese, divided
¼ cup shredded Parmesan cheese
Instructions
1-Preheat your oven: preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with oil.
2-Cook the pasta shells: Cook the 24 jumbo pasta shells according to the package instructions, then drain and rinse them with cold water to stop the cooking.
3-Mix the filling: In a bowl, mix the remaining alfredo sauce from the 15-ounce jar with the 2 cups diced cooked chicken, 2 cups thawed diced frozen broccoli, ¾ cup of the shredded cheddar cheese, and ¼ cup shredded Parmesan cheese.
4-Stuff the shells and bake: Once your mixture is ready, stuff each cooked pasta shell with the chicken and broccoli blend and place them snugly in the prepared baking dish. Drizzle the reserved ½ cup alfredo sauce over the top and sprinkle the remaining ¼ cup shredded cheddar cheese on the shells. Bake for about 20 minutes, or until the filling is bubbly and the cheese has melted to a golden finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥦 Use thawed frozen broccoli, preferably thawed overnight in the fridge for the best texture.
🐔 Cooked homemade or rotisserie chicken works well; choose your preferred chicken meat.
🧀 Cheddar cheese provides a sharp contrast to the creamy alfredo sauce enhancing overall flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Contains dairy and chicken; not vegan or vegetarian
Nutrition
- Serving Size: 1 stuffed shell serving
- Calories: 686
- Sugar: 3g
- Sodium: 243mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 101g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 57mg