Cheesy Chicken Broccoli Shells

These cheesy chicken broccoli shells are my answer to the question What is the most comforting dinner you can throw together when you have leftover chicken and a bunch of hungry people This easy baked pasta has become my weeknight hero especially because the combination of gooey cheese tender chicken and a touch of green always gets an enthusiastic thumbs up at my table

I first made this dish on a busy Tuesday after soccer practice and now it is the recipe my family begs for when the weather turns cool or whenever they spot broccoli in the fridge

Ingredients

• Jumbo pasta shells: Essential for holding all the cheesy filling Choose shells that are firm and not cracked for best stuffing
• Alfredo sauce: Adds rich creaminess Use a good quality jarred sauce or homemade if you have extra time
• Diced cooked chicken: Great way to use up roast chicken or store bought rotisserie Make sure it is moist but not too wet
• Frozen broccoli: The ultimate time saver Choose bright green florets without freezer burn and thaw well before mixing
• Shredded cheddar cheese: Brings gooey melt and sharp flavor Look for a block to shred yourself for best results
• Shredded Parmesan cheese: Adds a nutty tang to balance the creamy sauce Freshly grated gives more flavor than the prebagged kind

Step-by-Step Instructions

Prep the Baking Dish:

Lightly coat a nine by thirteen inch baking dish with oil to prevent sticking A generous spray helps cleanup later

Cook and Cool the Pasta:

Prepare the jumbo shells just as the package describes Boil until barely al dente then drain and immediately rinse under cold water This stops the cooking process and makes the shells easy to handle

Mix the Filling:

In a large bowl blend together all but a half cup of the alfredo sauce with diced chicken thawed and patted dry broccoli three fourths of the cheddar and all the Parmesan cheese Stir until everything is well coated and evenly combined

Fill and Arrange the Shells:

Gently spoon the filling into each cooled pasta shell It helps to hold the shell in your hand and pack it full Arrange the stuffed shells in neat rows in the oiled dish so they are snug but not packed too tightly

Top and Cheese:

Drizzle the reserved half cup of alfredo sauce evenly over the shells Sprinkle the tops with the remaining cheddar cheese Try to cover as many shells as possible with a little cheese for ultimate melt

Bake to Perfection:

Place the pan in a three hundred fifty degree oven and bake for about twenty minutes or until you see the filling bubbling and the cheese is beautifully melted and starting to brown

Broccoli is one ingredient that always reminds me of my little brother who hated all veggies as a kid except if they were smothered in cheese We both still laugh about how broccoli becomes magical when paired with pasta and a creamy sauce

Storage Tips

Store any leftovers tightly covered in the fridge for up to three days This pasta actually gets even better after a night of marinating in the sauce If you want to freeze place cooled shells in a freezer friendly container and thaw overnight before reheating in a covered dish with a splash of extra sauce to prevent drying

Ingredient Substitutions

Feel free to swap out chicken for shredded turkey or cooked ham if you want a slight flavor twist For a vegetarian option simply increase the broccoli and add some sautéed mushrooms or spinach You can also use a premade cheese sauce instead of alfredo or try a blend of Monterey jack or mozzarella for a different cheese profile

Serving Suggestions

I love to serve these shells with a crisp green salad and some garlic bread to soak up the extra sauce Roasted carrots or a simple cucumber salad pair nicely too For extra crunch sprinkle the top with toasted breadcrumbs during the last few minutes of baking

This recipe is such a comforting classic that brings smiles to the table every time you make it

Recipe FAQs

→ Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli can be chopped and blanched briefly before combining with the other filling ingredients for a firmer texture.

→ What type of chicken works best?

Cooked, diced chicken breast or rotisserie chicken both work well. Leftover chicken can be used for convenience.

→ Can I assemble this dish ahead of time?

Yes, you can stuff the shells and assemble the baking dish ahead, refrigerate covered, and bake when ready to serve.

→ How should leftovers be stored?

Leftovers can be covered and refrigerated for up to 3 days. Reheat in the oven or microwave before serving.

→ What can I use instead of alfredo sauce?

A homemade white sauce or light cream sauce can replace jarred alfredo if desired for a different flavor.