Description
Delicious Chicken Stuffed Shells filled with tender chicken, broccoli, ricotta, mozzarella, and Parmesan cheeses, all smothered in a rich, creamy garlic Alfredo sauce. This comforting baked pasta dish is perfect for family dinners and special occasions.
Ingredients
Scale
Shells
- 16 – 20 jumbo shells
Filling
- 1 cup cooked chicken (140 grams)
- 1 cup ricotta cheese (low fat can be used) (227 grams)
- 1 cup mozzarella cheese (shredded, divided) (113 grams)
- 1/2 cup Parmesan cheese (shredded) (50 grams)
- 1 large egg
- 1 cup cooked broccoli (90 grams)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups whole milk (cold) (454 grams)
- 1 cup heavy cream (cold) (227 grams)
- 2 cloves garlic (minced)
- 1 cup Parmesan (shredded) (100 grams)
- Salt and pepper to taste (about 1/2 teaspoon kosher salt and 1/8 to 1/4 teaspoon black pepper)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F. Spray a 2-quart baking dish with cooking spray and set aside.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions. Drain and rinse with cold water to stop cooking and prevent sticking.
- Prepare the Filling: In a large bowl, combine cooked chicken, ricotta cheese, 1 cup mozzarella cheese, Parmesan, egg, cooked broccoli, garlic powder, onion powder, salt, and pepper. Mix well and set aside.
- Make Alfredo Sauce: In a large skillet over medium heat, melt the butter. Whisk in the flour and gradually add the cold milk in small increments, stirring constantly to avoid lumps. The sauce will become gummy before smoothing out. Then whisk in the heavy cream and minced garlic.
- Simmer Sauce: Bring sauce to a gentle simmer, with small bubbles forming, and cook for 5 minutes while stirring occasionally.
- Add Cheese and Season: Stir in the shredded Parmesan until melted. Remove from heat and season the Alfredo sauce with salt and pepper to taste, adjusting until the flavor is balanced.
- Assemble: Spread enough Alfredo sauce on the bottom of the prepared baking dish to coat it. Fill each pasta shell with the chicken and cheese filling and place them in the baking dish seam side up. Pour the remaining Alfredo sauce evenly over the shells.
- Add Topping and Bake: Sprinkle the remaining 1 cup mozzarella cheese over the top. Cover the dish and bake for 20 minutes.
- Finish Baking and Broil: Remove the cover and bake for an additional 5 to 10 minutes until the cheese is melted. Turn on the broiler and broil for 2 to 3 minutes to brown the top to your liking, watching carefully to avoid burning.
- Serve: Remove from oven, let cool slightly, then serve and enjoy your creamy, cheesy chicken stuffed shells!
Notes
- Use low-fat ricotta to reduce fat content if preferred.
- The Alfredo sauce can be made from scratch as described or substituted with 2 cups of store-bought Alfredo sauce for convenience.
- Broccoli can be sautéed, steamed, or thawed from frozen before using.
- Adjust salt and pepper in Alfredo sauce carefully, as seasoning is key to a flavorful outcome.
Nutrition
- Serving Size: 4 shells
- Calories: 752 kcal
- Sugar: 10 g
- Sodium: 1139 mg
- Fat: 46 g
- Saturated Fat: 27 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 195 mg
