Chicken Alfredo Stuffed Shells

Chicken, broccoli and lots of cheese are stuffed in large pasta shells, then baked with a cheesy Alfredo on top in these Chicken Alfredo Stuffed Shells that are creamy and cheesy and definitely delicious.

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Looking for even more stuffed shells recipes? Try these Chicken Stuffed Shells or Stuffed Pasta Shells with Easy Bolognese.

I like to think I’m a pretty unselfish person for the most part. Especially when it comes to meal planning. If it were completely up to me, you would see some recipes on my table more often – things like curries or Thai food or super spicy food. Or even meatloaf.

But because I know if I made those often, I would be the only one eating, I tend to shy away from them. I enjoy feeding my family, so I try to choose recipes that I know they will enjoy as well.

But sometimes, I get a little selfish, and I make something even though I know there will be a chance that no one else will eat it. These Chicken Alfredo Stuffed Shells are an example of that.

I think the only thing left to say about these Chicken Alfredo Stuffed Shells is that my family devoured them. They all kept saying that they could not get enough of these. And even the leftovers were polished off the next day.

That’s just how good these Chicken Alfredo Stuffed Shells are!

Ingredients:

Pasta: You could definitely try making this with another pasta, but the shells are definitely my favorite!

Olive Oil: This is just for cooking your chicken. You could also use another oil, like avocado oil.

Chicken: I use boneless, skinless chicken breasts, but thighs would work. Or you could do a mixture of the two!

Broccoli: If you are using fresh broccoli, make sure to steam it first. You could also use frozen broccoli.

Cream Cheese: This is what makes the filling nice and creamy!

Egg: The egg will bind everything in the filling together.

Cheese: Inside the shells, we use a combination of Mozzarella and Parmesan. Freshly grated is best.

Parsley: A little bit of fresh parsley brings in a great fresh flavor.

Butter: The base of the sauce starts with butter. I like to use unsalted – especially because you are going to be adding cheese which is salty.

Garlic: I always like freshly minced garlic.

Cream: I have only ever made this with heavy whipping cream. You may be able to make the sauce lighter by using part evaporated milk, but if you use all regular milk, it will not thicken up like it needs to.

Cheese: More cheese on top! Again, I use a mixture of mozzarella and parmesan.

How to Make Chicken Alfredo Stuffed Shells

1. Start by cooking your shells until they are al dente.
2. Next, cook the chicken in the olive oil until it is browned.
3. While the chicken is cooking, beat the cream cheese, then add in the egg. Stir in the cheese that goes in the filling, as well as the parsley, then stir in the chicken. This is your filling.
4. Once the shells are cooked and drained, let them cool slightly until you can handle them. Use a large spoon to fill the shells with the filling. Place the shells in your baking dish.
5. Make the sauce by sauteing the garlic in the butter, then whisk in the cream. Let that cook until it is starting to thicken up just a bit, then stir in half of the mozzarella and parmesan. Let this simmer for a bit until it is thickened. Taste it – if it needs salt or pepper, add accordingly.
6. Once the sauce is nice and thick, pour it over the shells in the baking dish. Top it all off with the remaining mozzarella and parmesan cheeses. Cover with foil and bake for 30 minutes, then remove the foil and bake for another 10-15 minutes. You’ll know it is done when the cheese is nice and melted and bubbling.

More Delicious Pasta Recipes

Garlic Spaghetti
Alfredo Pasta with Bacon
Baked Spaghetti
Baked Ravioli
Lasagna Soup