Easiest Way to Make Delicious Chicken and Broccoli Alfredo Stuffed Shells

Chicken and Broccoli Alfredo Stuffed Shells. In a large bowl, mix alfredo, chicken, broccoli, and cheeses. Fill pasta shells with chicken mixture; place, filled sides up, in prepared baking dish. Shredded chicken and broccoli are combined with Alfredo sauce and stuffed inside jumbo pasta shells.

It was a busy day so I used store bought Alfredo to save on time. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Freeze option: Cover and freeze unbaked casserole. You can have Chicken and Broccoli Alfredo Stuffed Shells using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken and Broccoli Alfredo Stuffed Shells

1. You need 12 oz. of jumbo shells.
2. It's 1 tbsp. of olive oil.
3. You need 2 cups of chicken, cooked and shredded.
4. It's 2 cups of broccoli florets, cut small.
5. Prepare 2 cups of ricotta cheese.
6. Prepare 2 of large eggs.
7. Prepare to taste of oregano.
8. You need to taste of salt and pepper.
9. You need to taste of dried basil.
10. It's to taste of onion powder.
11. Prepare to taste of garlic powder.
12. It's 3/4 cup of parmesan cheese, shredded.
13. Prepare 1 jar (14.5 oz.) of Alfredo sauce, divided.
14. You need 3/4 cup of mozzarella cheese, shredded.
15. It's of parsley for garnish.

To use, partially thaw in refrigerator overnight. I altered the alfredo sauce recipe just a bit from the archives to help thicken it up as a perfect accompaniment to the stuffed shells. The combination of creamy alfredo sauce, tender chicken, fresh broccoli, pasta, and lots of cheese (mozz and Parm!) is heavenly. Chicken Broccoli Alfredo Stuffed Shells is a delicious Italian pasta recipe that is hearty, stuffed with chicken and broccoli, smothered in Alfredo sauce.

Chicken and Broccoli Alfredo Stuffed Shells instructions

1. Start a large pot of water and 1 tbsp. of olive oil heating on high heat. Once it reaches a boil, add in the shells. Cook for 1 minute less than the time called for on the box, they will be easier to stuff this way. Once they are done, drain in a colander and immediately rinse them with cold water. This will stop the cooking process, so that they don't get any softer. Set them aside..
2. While boiling the shells, start a medium pot of water heating on high heat to start to cook the broccoli (you could also steam them). Once water reaches a boil, add in the broccoli and cook until tender (4-6 minutes). Drain broccoli and set aside..
3. In a large mixing bowl, place your ricotta cheese and crack both eggs. Whisk together until just blended. Next, whisk in the seasonings, to taste and the parmesan cheese..
4. Stir in the chicken and broccoli to the ricotta mixture and stir to combine..
5. Preheat oven to 350 F. Spray a 9x13 deep baking pan or casserole dish with non-stick spray or line with foil. Place about 1/2 of the alfredo sauce you are using onto the bottom of the baking dish and spread around. Set aside..
6. Working 1 at a time, stuff each shell with 1-2 tbsp. of the ricotta and chicken mixture. Set each one in the baking pan side-by-side once stuffed, with the opening facing up. Do this until all are stuffed. Top the shells with the remaining alfredo sauce and then sprinkle with the mozzarella cheese..
7. Cover the baking pan with foil and bake 20 minutes. Then remove the foil and bake an additional 10 minutes. Garnish with parsley and serve immediately. Refrigerate any leftovers..

Get ready to fall in love with this simple dinner recipe. Once you create these Chicken Broccoli Alfredo Stuffed Shells, you just might not want to eat pasta any other way ever again. I love to assemble the stuffed shells in advance, then cover and chill. On a busy day I can pull them out of the fridge top them with Alfredo sauce and mozzarella cheese, then bake. While they're baking I have time to put a salad and garlic bread together.