Cheesy Chicken Stuffed Shells

Cheesy chicken shells have become the answer whenever comfort food cravings strike and I want something both crowd-pleasing and satisfying. Juicy chicken and tender broccoli get tucked into pasta shells and smothered in a blanket of melty cheeses all bubbling in a creamy sauce. It is that rare weeknight bake that feels truly celebratory.

My family first tried this on a snowy night and now we all look forward to stuffing shells together whenever the temperature drops. There is always at least one request for seconds at the table.

Ingredients

• Large pasta shells: cook up with the perfect texture for stuffing and hold all the filling
• Bite-sized broccoli pieces: bring color and a bit of crunch choose tight green florets
• Diced chicken breasts: are lean and protein packed go for organic or free-range for juicier results
• Unsalted butter: gives richness without overpowering the other flavors pick a high-quality brand if possible
• Minced garlic: delivers savory depth and sharpness fresh is far superior to jarred here
• Heavy cream: makes the sauce luscious and thick with just the right silkiness always use full-fat for best results
• Cream cheese: brings creamy tang and stabilizes the sauce stick to blocks rather than tubs
• Grated Parmesan and shredded Parmesan: double up on nutty sharp flavor use a wedge for the best grating
• Shredded mozzarella: gets gooey and stringy when baked look for low-moisture varieties
• Garlic powder and onion powder: enhance the chicken’s seasoning providing background savory notes
• Smoked paprika: gives the filling a gentle smokiness look for a vibrant red shade
• Italian herbs: infuse classic Mediterranean flavor dried oregano basil and thyme blends work well
• Sazon and Creole spices: create an extra layer of complexity and a golden color
• Salt: ties it all together reach for kosher or sea salt for even flavoring
• Black pepper: sharpens each bite freshly cracked is worth the effort
• Olive oil: helps brown the chicken and adds richness to the filling always use extra virgin for sautéing

Instructions

Prepare and Season the Chicken:

Dice chicken breasts into small pieces and toss thoroughly with a drizzle of olive oil salt black pepper Sazon Creole spices garlic powder onion powder Italian herbs and smoked paprika. Coat the chicken evenly then set aside for at least thirty minutes allowing the spices to permeate.

Sear the Chicken:

Heat a tablespoon each of olive oil and unsalted butter in a wide skillet over medium-high. Add the marinated chicken in a single layer. Sear each piece for about three minutes before tossing cook in total for around six minutes until lightly browned and just cooked through. Transfer cooked chicken to a plate to rest.

Blanch the Broccoli:

With the same skillet and a little more butter if needed sauté bite-sized broccoli pieces for three minutes. Let them turn bright green and just begin to soften. Remove from the pan and set aside.

Make the Sauce:

Lower the heat to medium. Melt the rest of your butter then add minced garlic. Stir the garlic for sixty seconds or until fragrant but not browned. Pour in heavy cream and drop in the cream cheese. Whisk steadily until the sauce is smooth and slightly thickened. Stir in grated Parmesan for salty depth seasoning with a pinch more salt and pepper if needed.

Boil the Pasta Shells:

Bring a large pot of salted water to a rolling boil. Drop in the pasta shells and cook until just firm to the bite usually one to two minutes shy of package directions. Reserve half a cup of the starchy cooking water then drain the rest.

Mix the Filling:

In a big bowl combine cooked chicken sautéed broccoli a generous handful of mozzarella and a small ladleful of your finished sauce. Mix together to create a creamy chicken-broccoli filling.

Stuff the Shells:

Let your shells cool slightly so they are easy to handle. Gently spoon filling into each shell making sure to pack enough for a substantial bite. Repeat until all filling is used.

Build the Bake:

Pour a layer of sauce onto the bottom of a greased baking dish. Arrange the stuffed shells in a single layer over the sauce. Smother the tops with the remaining sauce shredded mozzarella and a scattering of shredded Parmesan and Italian herbs.

Bake:

Slide the dish into a preheated oven at 375 degrees F. Bake uncovered for about fifteen minutes until bubbling and the cheese on top is fully melted and lightly golden. Let it stand a few minutes before serving to help everything set.

Cheesy mozzarella is my favorite part because every time I pull the pan from the oven and see the stretchy cheese there are cheers from my family. The first time my son helped me stuff the shells he insisted on extra mozzarella and we both agreed it was the best batch ever.

Storage Tips

These shells keep very well in an airtight container in the fridge for up to four days. Reheat portions in the oven at a low temperature to maintain a creamy sauce and avoid drying out the pasta. For quick lunches I often use the microwave at half power and cover the dish with a lid or damp towel.

Ingredient Substitutions

Swap in rotisserie chicken or cooked turkey in place of homemade diced chicken if you are short on time. Frozen broccoli works in a pinch just thaw before sautéing. You can play around with the cheese by adding sharp cheddar or Monterey Jack for a little more tang or melt.

Serving Suggestions

This dish makes a hearty main all on its own but I love pairing it with a crisp green salad or roasted asparagus for crunch and contrast. Whenever I serve this at a family dinner I scatter a handful of fresh basil or parsley on top for a little extra freshness.

Cultural and Historical Notes

Stuffed pasta like shells or manicotti has roots in Italian-American cuisine where home cooks prized recipes that could feed a crowd and reuse leftovers. Cheesy sauces with chicken and broccoli became especially popular in Midwestern potluck culture in the last few decades.

Seasonal Adaptations

In spring you can swap in blanched asparagus spears or baby spinach for the broccoli. Late summer is perfect for tossing in some roasted cherry tomatoes for a burst of sweetness. During autumn a pinch of nutmeg in the sauce gives a cozy hint that matches the changing leaves.

Once you try it you will want a dish ready for any emergency comfort food moment. This is a bake that tastes even better when shared.

Recipe FAQs

→ What type of pasta shells should I use?

Large pasta shells are best to hold the flavorful chicken, cheese, and broccoli filling.

→ Can I substitute the chicken with another protein?

Yes, cooked turkey or shredded rotisserie chicken can replace diced chicken breasts easily.

→ How do I prevent the shells from tearing?

Cook the pasta shells just until al dente and handle gently while stuffing to avoid ripping.

→ Can this dish be prepared ahead of time?

Yes, you can assemble and refrigerate it a day ahead. Add a few extra minutes to baking time when reheating.

→ What cheeses work well in this dish?

Use mozzarella for melt, Parmesan for depth, and cream cheese for creaminess in the sauce and filling.

→ How do I reheat leftovers?

Cover with foil and bake at 350°F until warmed through, or reheat gently in the microwave.