If you have been on the hunt for a comforting yet impressive pasta dish, the Ultimate Baked Chicken Alfredo Stuffed Shells Recipe is exactly what you need. Imagine tender jumbo pasta shells generously filled with a creamy, garlicky Alfredo sauce, shredded chicken, and tender broccoli, all topped with gooey melted cheese and baked to bubbly perfection. This dish hits all the right notes for a cozy family dinner or even a special occasion meal, blending rich, savory flavors with a satisfying, creamy texture that will have everyone asking for seconds. It’s my go-to recipe whenever I want to wow friends or treat my loved ones to something extra special without spending hours in the kitchen.
Ingredients You’ll Need
Gathering straightforward, pantry-friendly ingredients is key to making this dish a breeze while still delivering layers of flavor and texture. Each component plays an essential role, from the hearty pasta shells that hold all the goodness to the rich blend of cheeses and fresh garlic that elevate the sauce.
- 12 oz jumbo pasta shells: I always reach for Barilla because they hold their shape perfectly without breaking during cooking and stuffing.
- 3 cups cooked shredded chicken: Tender pieces add protein and a savory base for the creamy filling.
- 2 cups broccoli: This adds a fresh, crisp bite and vibrant green color, balancing the richness.
- 3/4 cup mozzarella: For melty, gooey cheese goodness in both the filling and topping.
- 3 tbsp unsalted butter: Kerrygold is my favorite for that luscious, creamy flavor in the Alfredo sauce.
- 4 fresh garlic cloves, minced: These bring that irresistible aroma and depth, a true Alfredo signature.
- 1 cup heavy cream: The cornerstone of the sauce’s luxurious, silky texture.
- 1.25 cups milk: Balances the richness of the cream and keeps the sauce light enough to coat the filling beautifully.
- 3/4 cup parmesan cheese: Adds nutty, salty complexity to the sauce.
- 1/4 cup mozzarella (for topping): Creates a bubbly, golden finish when baked.
- 2 egg yolks: Tempered into the sauce, they make it extra creamy and velvety without heaviness.
- Salt and pepper: Essential for seasoning and enhancing every flavor layer.
- Pinch of nutmeg: A subtle touch that brightens and rounds out the sauce.
How to Make Ultimate Baked Chicken Alfredo Stuffed Shells Recipe
Step 1: Cook the Pasta Shells
Start by boiling a large pot of salted water and cooking the jumbo pasta shells until al dente—tender but still firm to the bite. Using a trusted brand like Barilla really helps prevent the shells from breaking apart when you stuff them later. Drain and rinse them briefly under cool water to stop the cooking process, then set them aside, making sure they don’t stick together.
Step 2: Prepare the Alfredo Sauce Base
In a skillet, melt the butter over medium heat, then add the minced garlic and sauté just until fragrant without browning. Next, whisk in the cream and milk, bringing it to a gentle simmer while stirring frequently. This forms the silky pool into which the cheese and eggs will melt and thicken the sauce.
Step 3: Add Cheese and Eggs to Enrich the Sauce
Slowly whisk in the parmesan cheese, allowing it to melt fully before tempering in the egg yolks little by little to avoid scrambling. Stir the sauce continuously until thickened to a creamy consistency. Season with salt, pepper, and a pinch of nutmeg, which adds a quiet hint of warmth and depth to the Alfredo base.
Step 4: Assemble the Filling
In a mixing bowl, combine the tender shredded chicken, chopped broccoli, and 3/4 cup mozzarella with the prepared Alfredo sauce. The sauce should coat everything luxuriously, binding the ingredients together so that each bite is bursting with creamy, cheesy goodness.
Step 5: Stuff the Shells and Bake
Carefully fill each jumbo shell with the chicken Alfredo mixture and arrange them in a baking dish. Sprinkle the remaining 1/4 cup mozzarella over the top for that irresistible golden crust. Bake in a preheated oven until bubbly and browned to perfection, about 25 minutes. The smell will practically fill your kitchen with cozy Italian restaurant vibes.
How to Serve Ultimate Baked Chicken Alfredo Stuffed Shells Recipe
Garnishes
After baking, a sprinkle of freshly chopped parsley or basil adds a pop of color and a fresh herbal note that cuts through the richness beautifully. For an extra touch, a dusting of grated parmesan on top brings more savory complexity right at the table.
Side Dishes
Pair these stuffed shells with a crisp green salad lightly dressed in lemon vinaigrette for balance. Garlic bread or a warm crusty baguette also makes an excellent accompaniment, perfect for soaking up every last drop of creamy sauce. Roasted vegetables or a simple sautéed green vegetable round out the meal without overwhelming the flavors.
Creative Ways to Present
For a fun twist, serve the shells individually on elegant plates, drizzling a little extra Alfredo sauce atop each one. You could also assemble this recipe in small, individual ramekins for a charming personal serving that looks stunning on a dinner party table. No matter the presentation, the deliciousness shines through every time.
Make Ahead and Storage
Storing Leftovers
This dish keeps wonderfully in the fridge for up to three days when stored in an airtight container. The flavors actually meld and deepen overnight, making leftovers equally delightful. Just be sure to cool to room temperature before refrigeration.
Freezing
Ultimate Baked Chicken Alfredo Stuffed Shells Recipe freezes beautifully. Assemble but don’t bake, then cover tightly and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed. This makes a perfect make-ahead meal for busy weeknights.
Reheating
Reheat in the oven at 350°F until warmed through and bubbly, about 15 to 20 minutes. Microwave reheating works in a pinch but baking maintains the best texture—crispy edges and creamy interiors. Adding a splash of milk or cream before reheating keeps the sauce luscious and smooth.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using shredded rotisserie chicken is a convenient shortcut that adds great flavor and saves prep time without compromising the deliciousness of the Ultimate Baked Chicken Alfredo Stuffed Shells Recipe.
Is it necessary to temper the egg yolks into the sauce?
Tempering the egg yolks prevents them from scrambling when added to the hot sauce, resulting in a silky, thick texture that truly elevates the richness of the filling.
Can I substitute the broccoli with other vegetables?
Yes, you can swap broccoli for spinach, kale, or even roasted bell peppers to suit your taste or what you have on hand. Just make sure the vegetables are cooked or tender before stuffing to keep the texture balanced.
What type of pasta shells work best for this recipe?
Jumbo pasta shells are essential because their large size perfectly holds the filling. Barilla jumbo shells are highly recommended as they maintain structure during cooking and baking.
Is this recipe freezer-friendly after baking?
It’s best to freeze the stuffed shells before baking to preserve texture and flavor. Baked leftovers can be frozen but might be slightly less creamy after reheating.
Final Thoughts
The Ultimate Baked Chicken Alfredo Stuffed Shells Recipe has become a beloved staple in my kitchen for good reason—its creamy, cheesy, and comforting character is simply irresistible. Whether you’re cooking for your family or looking for a dish to impress guests, this recipe delivers incredible flavor and looks elegant while being surprisingly easy to prepare. Don’t hesitate to give it a try; I promise it will become one of your favorite dishes to share!
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Ultimate Baked Chicken Alfredo Stuffed Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Ultimate Baked Chicken Alfredo Stuffed Shells combine tender jumbo pasta shells stuffed with a creamy, cheesy chicken and broccoli filling, all baked in a rich Alfredo sauce. This comforting and indulgent dish is perfect for a family dinner or special occasion, offering a delicious blend of flavors and a satisfying creamy texture.
Ingredients
Pasta Shells
- 12 oz jumbo pasta shells (Barilla recommended to prevent breakage)
Stuffing
- 3 cups cooked, shredded chicken (bite-sized pieces)
- 2 cups broccoli, chopped
- 3/4 cup shredded mozzarella cheese
Sauce Ingredients
- 3 tbsp unsalted butter (Kerrygold preferred)
- 4 garlic cloves, freshly minced
- 1 cup heavy cream
- 1.25 cups milk
- 3/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 egg yolks (tempered into the sauce)
- Salt to taste
- Black pepper to taste
- Pinch of nutmeg
Instructions
- Cook the pasta shells: Boil water in a large pot and cook the jumbo pasta shells according to package instructions until al dente. Drain and carefully set aside to cool slightly.
- Prepare the filling: In a mixing bowl, combine the shredded cooked chicken, chopped broccoli, and 3/4 cup shredded mozzarella cheese. Stir to mix the filling ingredients evenly.
- Make the Alfredo sauce: In a large skillet or saucepan, melt 3 tbsp of unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Slowly whisk in the heavy cream and milk. Bring the mixture to a gentle simmer, then reduce the heat. Add the grated Parmesan and 1/4 cup mozzarella cheese, stirring continuously until smooth and melted.
- Temper the egg yolks: In a small bowl, beat 2 egg yolks. Gradually add a few spoonfuls of the hot Alfredo sauce into the yolks while whisking constantly to temper the eggs and prevent curdling. Then slowly whisk the egg mixture back into the main sauce, continuing to cook gently until the sauce thickens slightly.
- Season the sauce: Add salt, pepper, and a pinch of nutmeg to the Alfredo sauce to taste. Stir to combine all seasoning evenly.
- Stuff the shells: Fill each cooked jumbo shell generously with the chicken, broccoli, and mozzarella filling prepared earlier.
- Assemble for baking: Spread a thin layer of the Alfredo sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish, then pour the remaining Alfredo sauce evenly over the shells ensuring good coverage.
- Bake: Preheat the oven to 350°F (175°C). Bake the shells for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden on top.
- Serve: Remove from the oven and let cool for a few minutes before serving warm. Enjoy your creamy, cheesy baked chicken Alfredo stuffed shells!
Notes
- Use jumbo pasta shells that are sturdy enough to hold stuffing without tearing, Barilla brand is highly recommended.
- Tempering the egg yolks slowly into the sauce ensures a creamy texture without curdling.
- Broccoli adds a nice vegetable component; you can substitute with spinach or peas if preferred.
- For extra cheesiness, sprinkle additional mozzarella on top before baking.
- This dish can be prepared ahead and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.
