Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells are tender large shells stuffed with a creamy chicken broccoli ricotta filling then smothered with a homemade Alfredo sauce. Baked until golden brown and bubbly, these stuffed alfredo chicken shells makes 12 shells for a home-cooked dinner for two.

Much like you, I’m all about quick dinners during busy weeknights after a long day of work.

Sure, I develop and test recipes for a living and on occasion get to eat said results for dinner, but 95% of the time when I’m testing dessert, I still need to figure out dinner.

That’s why when I have the rare Sunday afternoon off, I love to plan a good home cooked meal.

One where you need some extra time to prepare but you don’t mind because you aren’t exhausted from work then have to rush through the evening.

One where you can sit down with a fresh basket of small batch dinner rolls, green onion salad, and a glass (or two) of your favorite beverage.

Take these Chicken Alfredo Stuffed Shells for example. They’re tender large shells stuffed with a chicken broccoli ricotta filling then smothered with a creamy Alfredo sauce

After perfecting my cheese stuffed shells, I had the idea for these chicken broccoli stuffed shells.

I love anything with a good homemade Alfredo sauce such as my Alfredo mac and cheese and shrimp alfredo, 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.

Why You’ll Love This Chicken Alfredo Stuffed Shells Recipe

• Made from scratch! – No jarred sauce or precooked chicken here! Which you can absolutely use them if you have them, but I provide directions on cooking everything required.
• Versatile ingredients! – Although I use chicken, you can easily substitute shrimp or mushrooms for a vegetarian version.
• Makes dinner for two! Most stuffed shell recipes call for large casserole dishes. My recipe only makes 12 shells, perfect for small households.

Ingredients For Chicken Alfredo Stuffed Shells

Here’s what you need to make your stuffed alfredo chicken shells

• Jumbo shells: Designed for stuffing
• Broccoli: Can use fresh or frozen
• Chicken: I hate when recipes call for already cooked chicken because there’s a 99 percent chance I don’t have any. I’m guessing you don’t either, so I included cooking chicken in the instructions.
• Butter: Used for the base of your alfredo sauce
• Onion and garlic: Aromatics that flavor the sauce
• Heavy cream: Used to make the sauce
• Parmesan cheese: Preferably Parmigiano Reggiano but you can also use domestic Parmesan. Do not use the kind from the green can.
• Lemon juice: Brightens the sauce and cuts through the richness
• Mozzarella cheese: Traditional Italian cheese used in stuffed shells
• Ricotta cheese: Use full-fat for maximum flavor
• Egg: Binder for the filling so the cheese doesn’t ooze out everywhere
• Basil: Adds freshness
• Salt: Prevents bland shells

For a fall twist, make my butternut squash alfredo for the sauce.

How To Make Chicken Alfredo Stuffed Shells

Here’s how to make stuffed shells with alfredo sauce and chicken

1. Boil pasta until barely al dente as it’ll finish cooking in the oven.
2. Cook chicken until done.
3. Make the Alfredo sauce by melting butter then whisking in cream and Parmesan cheese.
4. Whisk together ricotta, mozzarella, Parmesan, egg, basil, and salt then add chicken and broccoli.
5. Fill each shell then cover with sauce and more cheese.
6. Bake at 350F covered for 20 minutes then remove the foil and bake another 5 minutes or until the cheese is melted.

Cool about 10 minutes before serving. Refrigerate leftover stuffed shells for up to 4 days.

Can you make chicken and broccoli stuffed shells ahead of time?

I know these stuffed shells with chicken and alfredo seem like a lot of steps, but you can prep some of the work ahead of time!

Make the Alfredo sauce as directed in the skillet then refrigerate for up to 3 days.

You can also cook the chicken up to 2 days ahead of time or use 1 cup precooked.

More Pasta Recipes

If you enjoyed this Alfredo stuffed shells recipe, you’ll also love these other pasta recipes for two:

• Lasagna For Two
• Sausage Mushroom Pasta
• Mac and Cheese For Two
• Veggie Primavera
• Haluski

First published December 15, 2015