Description
Creamy and cheesy stuffed pasta shells filled with tender chicken and broccoli, all coated in a rich Alfredo sauce.
Ingredients
Scale
- 18 to 20 jumbo pasta shells
- 1 teaspoon salt (plus more to taste)
- 15–30 oz Alfredo sauce (1–2 jars)
- ½ teaspoon coarse black pepper
- 2 cups cooked, chopped chicken
- 2 cups steamed, chopped broccoli
- ½ cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the jumbo pasta shells in salted water until al dente. Drain and set aside.
- In a large pot, heat the Alfredo sauce. Season with black pepper, then stir in the grated Parmesan and mozzarella cheeses until melted and well combined.
- Stir the cooked, chopped chicken and steamed broccoli into the Alfredo sauce, heating the mixture until warm.
- Spoon the chicken, broccoli, and sauce mixture into each cooked pasta shell.
- To serve immediately, place the stuffed shells on a serving dish and top with additional Alfredo sauce if desired. To bake, place the stuffed shells in a baking dish over a layer of extra Alfredo sauce. Cover and bake for 15-20 minutes, or until heated through.
Notes
- Make sure to cook the pasta shells al dente to prevent them from becoming too soft during baking.
- Adjust the amount of Alfredo sauce based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1-2 stuffed shells
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg