All my friends know that stuffed shells are my jam.  I’ve been making this original recipe for years, with variations of course.  Naturally, I was excited when I saw an alfredo and broccoli version online — 2 of my favorites mixed into one.  On the lovely cold and rainy Sunday we had, I headed to the grocery store to get the ingredients and make an awesome dinner.

Chicken Broccoli & Alfredo Stuffed Shells


  • 1 jar (16 oz) alfredo sauce
  • 2 cups cooked chicken, shredded
  • 2 cups cooked broccoli, chopped
  • 1 cup shredded cheddar (or mozzaerlla) cheese
  • ¼ cup shredded parmesan
  • 1 box jumbo pasta shells, cooked
  • ~ 2 cups spaghetti sauce (optional)
 Preheat the oven to 350 degrees and start boiling water to cook the shells.  I had the chicken, broccoli and shells cooking at the same time, so I could get those done and ready for the baking.
Once those 3 items are cooked, mix the Alfredo, chicken, broccoli, and cheeses together in a bowl.  Grease a 9×13 dish, and spread the pasta sauce on the bottom.  Spoon the chicken mixture into the shells and place in the baking dish.  Cover with foil and bake for 35 minutes.

Edits: I attempted to half the recipe since Hunter was on a work trip, so I wouldn’t have to eat this for the next 3 days.  I also seasoned the chicken as I cooked it (duh) and added some cajun seasoning to the chicken mixture that went into the shells.  I also used a mixture of 4 cheese Mexican blend and mozzarella cheese.

Results: I’ll admit I was totally skeptical of the pasta sauce on the bottom, but actually wanted more when I was eating!  Next time I’ll add a lil more to get that tomato taste in there too.  I seriously loved this recipe, and have already told Hunter that I’ll be making it again soon.  I can’t wait to have the leftovers for lunch tomorrow!

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