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December 15, 2015

Chicken Broccoli Alfredo Stuffed Shells For Two

Take some time from your busy schedule for a good home-cooked meal with Chicken Broccoli Alfredo Stuffed Shells For Two with homemade Alfredo sauce.


Chicken Broccoli Alfredo Stuffed Shells For Two

I’m all about quick dinners, but once in awhile, I want a good home cooked meal.

One where you can sit down with a fresh basket of rolls, a side dish (because I never have time for sides during the week), and a glass (or two) of wine.

Stuffed shells and lasagna are two dishes I rarely make because they take time and typically make large servings, too large for someone who cooks for one or two people.

Luckily I figured out how to scale them down with my buffalo chicken lasagna for two and three cheese stuffed shells for two.

Ever since I made the cheese stuffed shells last year, I had the idea for these Chicken Broccoli Alfredo Stuffed Shells.

I love anything with a good Alfredo sauce, especially when broccoli and either chicken or shrimp are involved.

This time around I chose chicken as it’s a more affordable protein, but you can easily substitute shrimp if you’re in the mood for seafood Alfredo.

Or make it vegetarian by substituting lots of mushrooms.

Or add mushrooms with the chicken or shrimp. Or go all out with both chicken and shrimp.

The beauty about cooking at home is you get to make stuffed shells your way.


Chicken Broccoli Alfredo Stuffed Shells For Two

There are multiple steps to making stuffed shells since I also make a homemade sauce, but there are several ways you can save some time.

First is the chicken. I hate when recipes call for already cooked chicken because there’s a 99 percent chance I don’t have any and have to take the extra time to cook some.

I’m guessing you don’t either, so I included cooking chicken in the instructions.

If you have leftover cooked chicken or a rotisserie chicken on hand, that’ll save you some time.

Sometimes if I know I need chicken for two different recipes within a few days of each other, I’ll cook up some extra.

Second is the sauce. You can easily make the Alfredo sauce ahead of time and refrigerate until ready. If it’s too thick after warming it up, you can stir in a little extra cream to thin it out.

Third is the broccoli. I used fresh because I had some to use up, but you can easily use frozen, which is already chopped for you.


Chicken Broccoli Alfredo Stuffed Shells For Two

Confession: I find making recipes for two a little tricky sometimes.

On one hand, this recipe makes 4 servings. On the other hand, most people often eat 2 servings each, so this would feed 2 people at dinner time.

Or it might feed 2 people with a few shells leftover for lunch the next day if you serve it with bread and a side.

I personally enjoy having some leftovers as I don’t have to make lunch the next day (or in the case of these shells, the next 2 days since I’m the only one eating them).

Chicken Broccoli Alfredo Stuffed Shells For Two

Chicken Broccoli Alfredo Stuffed Shells For Two

Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes

Take some time from your busy schedule for a good home-cooked meal with Chicken Broccoli Alfredo Stuffed Shells For Two with homemade Alfredo sauce.

Ingredients

  • 12 uncooked jumbo shells
  • 1 cup chopped broccoli
  • 1 teaspoon vegetable oil
  • 1 large boneless skinless chicken breast, cut into 1 inch pieces and lightly salted
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 cup ricotta cheese
  • 1 1/4 cup grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • 1 tablespoon fresh chopped basil or basil paste
  • 1 egg

Alfredo Sauce

  • 1/4 cup (2 ounces or 4 tablespoons) unsalted butter
  • 1 cup heavy whipping cream
  • 1 1/2 cups grated Parmesan cheese

Instructions

  1. Preheat oven to 350F. Have a small casserole dish ready.
  2. Bring a large pot of salted water to a boil. Cook the shells according to package directions, about 14-15 minutes. During the last 2 minutes of cooking, add the broccoli. Drain and let cool.
  3. While the pasta is cooking, in a large skillet over medium heat, heat the oil. Add the chicken and onion and cook for 3 minutes. Flip and cook for another 3-4 minutes or until the chicken is fully cooked. Add the garlic and cook 30 seconds. Remove from the heat.
  4. While the chicken is cooking, make the sauce: In a large saucepan, melt the butter. Slowly whisk in the cream then whisk in the cheese. Bring to a boil. Cook for 3-5 minutes or until thickened.
  5. In a large bowl, mix together the ricotta, 1 cup mozzarella, Parmesan, salt, basil, and egg. Add the chicken and cooked broccoli.
  6. Spread 1/4 cup Alfredo sauce on the bottom of the casserole dish. Stuff each shell with some of the ricotta mixture and place snug inside the dish. Top with remaining sauce and mozzarella cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes or until the cheese is melted on top.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Carla Cardello
Cuisine: American / Category: Main Dishes

More Shell Recipes



Three Cheese Stuffed Shells For Two

Sweet Chili Mac and Cheese Shells


Tomato, Spinach, and Goat Cheese Pasta

Filed Under: Chicken + Turkey, Main Dishes, Pasta, Rice, + Grains Tagged With: basil, broccoli, dinner for two, garlic, heavy cream, mozzarella, onions, parmesan, ricotta

Did you make my recipe?

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Reader Interactions

Comments

  1. Christie Finch says

    December 15, 2015 at 7:24 AM

    It’s the first time I see these pasta beauties! My list with fillings is becoming increasingly enormous!

    Reply
    • Carla says

      December 16, 2015 at 10:10 AM

      Thanks, Christie!

      Reply
  2. April @ Girl Gone Gourmet says

    December 15, 2015 at 3:30 PM

    This looks so good! I love cozy dinners like this – love that it’s for two!

    Reply
    • Carla says

      December 16, 2015 at 10:10 AM

      The perfect comfort food for date night ;) Thanks April!

      Reply
  3. Elizabeth Cribb says

    August 4, 2016 at 1:56 PM

    Hi! Do you think the shells could be made/stuffed ahead of time and popped in the oven later? Thank you!

    Reply
    • Carla says

      August 4, 2016 at 2:02 PM

      Yes, you can do that. I would put the sauce in the bottom of the pan as directed, add the stuffed shells, then cover and refrigerate. Right before baking, pour the remaining Alfredo sauce on top. That way, the sauce doesn’t dry out/get absorbed into the pasta while it’s sitting. If the sauce thickens too much after refrigerating, reheat it either in a saucepan or the microwave (possibly with a little more cream to smooth it out).

      Reply
  4. Stacey says

    June 16, 2017 at 9:48 AM

    Could you use jarred alfredo sauce to save time?

    Reply
    • Carla says

      June 16, 2017 at 12:43 PM

      Yes, of course!

      Reply
  5. Emily Griffin says

    September 10, 2017 at 12:42 AM

    Holy f*** this was amazing. To die for ! The best.

    Reply
    • Carla says

      September 11, 2017 at 9:50 AM

      Happy to hear you enjoyed the recipe! Sounds like it’ll be rotating on your menu often ;) :D

      Reply
  6. Rowan says

    October 17, 2017 at 12:46 AM

    Unfortunately, we found it rather bland. I even upped the garlic and added sautéed chopped mushrooms. There is definite room to improve here and add some actual flavor.

    Reply
    • Carla says

      October 17, 2017 at 9:12 AM

      Thank you for the feedback. How much salt did you use? Did you salt the chicken? Did you use the full amount of Parmesan cheese in the sauce?

      Reply
  7. Jasmine says

    January 21, 2018 at 11:40 AM

    Loved this recipe! Made for my family and everyone also loved! Thank you for sharing :)

    Reply
    • Carla says

      January 22, 2018 at 11:47 AM

      Happy everyone enjoyed it!

      Reply
  8. Lisa says

    August 20, 2018 at 1:13 AM

    I made this for my boyfriend and he was in love with the recipe! My mouth is watering just thinking about it.

    Reply
    • Carla says

      August 20, 2018 at 9:56 AM

      Happy to hear you both loved it!

      Reply
  9. Gregg Crosby says

    August 25, 2020 at 4:45 PM

    Delicious recipe! Tweaked the sauce a bit by adding some garlic and Italian seasoning . Thanks for sharing, it was a hit!

    Reply
    • Carla says

      August 29, 2020 at 11:13 AM

      Love the addition of garlic! Glad you enjoyed it.

      Reply

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I’m Carla, a 30-some childfree woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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