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)
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!