If you like chicken and broccoli, you will LOVE these Chicken Broccoli Stuffed Shells! Such a “comfort food” dish… with cheesy Alfredo sauce coating the chicken and broccoli inside jumbo sized pasta shells! Yum!
There are so many ways to enjoy pasta, and this recipe for chicken broccoli stuffed shells caught my attention. How can you go wrong with pasta, chicken, broccoli, AND cheesy Alfredo sauce?
My husband and I really enjoyed this fairly simple to prepare dinner. We also enjoyed finishing off the leftovers the next day! Here’s how to make these delicious chicken broccoli stuffed shells:
How To Make Chicken Broccoli Stuffed Shells
Prepare the jumbo pasta shells by cooking according to the package directions. Cook until the pasta is al dente, then drain and place pasta shells on a large baking sheet to cool, separating them so they don’t stick together while cooling. Set aside.
While pasta is cooking/cooling, prepare the Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan on medium heat. Stir together ingredients and bring them to a low simmer (do NOT boil).
How To “Temper” The Eggs For The Sauce
Place the egg yolks in a small bowl, beat until blended, then temper the eggs. “Tempering” the eggs slowly raises the temperature of the egg yolks to prevent them from scrambling when they hit the hot Alfredo sauce.
To temper the eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking the mixture as you add. Repeat the process with several more spoonfuls, one at a time, whisking each spoonful into the eggs.
Once you have done this, slowly drizzle the egg yolk mixture into the Alfredo sauce, whisking as you add. Stir mixture well to combine, then remove pan from the heat.
Remove the pan from the heat and stir in 1/2 cup of mozzarella cheese and the Parmesan cheese. Stir to combine. Season the sauce to taste, with salt and black pepper, and set aside.
In a large mixing bowl, combine shredded/chopped chicken, chopped steamed broccoli and 1/2 cup of the Alfredo sauce. Stir to combine.
Assemble The Chicken Broccoli Stuffed Shells
To assemble: Place a couple spoonfuls of Alfredo sauce in the bottom of a 9×13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each pasta shell. Place filled shells on top of sauce in pan.
Divide the remaining alfredo sauce over the tops of the pasta shells, and then sprinkle with the rest of the mozzarella cheese (1/2 cup).
Bake The Chicken Broccoli Stuffed Shells
Bake the chicken broccoli stuffed shells uncovered in a preheated 350 degree oven for 25 minutes. When done, the cheese sauce will be bubbling up around the shells, and the cheese will be melted on top of shells.
Remove the pan to a wire rack, and let the chicken broccoli stuffed shells cool for a minute or two, before serving.
Serve The Chicken Broccoli Stuffed Shells
Place pasta shells onto individual serving plates and spoon some of the remaining Alfredo sauce over the top. Sprinkle with dried parsley flakes, if desired… and enjoy this delicious meal!
I hope you enjoy trying this stuffed shell recipe. My husband and I really appreciated the leftovers, as well (just as good the second time around).
Have a wonderful day, and strive to be kind. It’s so simple to do… and can really encourage or make an impact on someone who might be hurting. May God bless you.
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Recipe Adapted From: http://tastesbetterfromscratch.com/chicken-broccoli-alfredo-stuffed-shells/
- 1 (12 ounce) box of jumbo pasta shells
- 3 cups cooked chicken , chopped (rotisserie chicken works well)
- 1¾ cups chopped/steamed broccoli
- 3 Tablespoons butter
- 3 cloves garlic , minced
- 1 cup heavy whipping cream
- 1¼ cup whole milk
- 2/3 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Mozzarella cheese
- 2 large egg yolks , beaten
- Salt and black pepper , to taste
- 1/2 cup freshly grated Mozzarella Cheese
- Dried parsley flakes
- Prepare pasta shells according to package directions until pasta is al dente; drain and place pasta shells on baking sheet to cool, separating them so they don't stick together.
- While pasta is cooling, prepare Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan set on medium heat. Stir ingredients and bring them to a low simmer (do NOT boil). Place egg yolks in a bowl, beat until blended, then temper the eggs (this slowly raises the temp. of the egg yolks to prevent them from scrambling when they hit the simmering Alfredo sauce). To temper eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking as you add. Repeat process with 3-4 more spoonfuls, one at a time, whisking while adding. Slowly drizzle egg yolk mixture into the Alfredo sauce, whisking as you add. Whisk mixture well; remove pan from heat.
- Add 1/2 cup Mozzarella cheese and Parmesan cheese. Stir. Add salt and pepper; season to taste.
- In mixing bowl, combine chicken, cooked broccoli and 1/2 cup Alfredo sauce. Stir. Place a couple spoonfuls of Alfredo sauce in the bottom of a 9x13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each shell. Place filled shells on top of sauce in pan.
- Spoon remaining sauce over the top of the shells; sprinkle with 1/2 cup mozzarella cheese.
- Bake (uncovered) at 350 degrees for 25 minutes. When done, the cheese sauce will be bubbling, and cheese will be melted on top. Remove pan to wire rack; let shells cool a minute before serving. Transfer shells to individual serving plates and spoon remaining Alfredo sauce over the top. Garnish with dried parsley flakes. Serve and enjoy!
Here’s another to pin on your Pinterest boards!