Creamy Chicken and Broccoli Stuffed Pasta Shells

Description

Embark on a culinary journey with the Creamy Chicken and Broccoli Stuffed Pasta Shells, a delightful dish that combines the comforting textures and flavors of tender chicken, vibrant broccoli, and creamy, cheesy Alfredo sauce. Ideal for a sumptuous family dinner or a cozy evening meal, this recipe promises to enchant your taste buds and deliver a satisfying dining experience.

Ingredients

Alfredo Sauce:

• 3 tablespoons salted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 ¼ cups whole milk
• 2/3 cup shredded Parmesan cheese
• 3/4 cup shredded Mozzarella cheese

Stuffed Shells:

• 1 box (12 ounces) Jumbo Shells
• 2 cups cooked, shredded chicken (rotisserie recommended)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 bag (12 ounces) frozen broccoli florets, steamed and chopped
• 1 cup shredded Mozzarella cheese
• 1/2 cup shredded Parmesan cheese

Step-by-step Directions

1. Prepare the Alfredo Sauce

Combine butter, minced garlic, heavy cream, and milk in a saucepan over medium heat. Bring to a simmer, then remove from heat and stir in Parmesan and Mozzarella cheese. Add a dash of pepper to season.

2. Cook the Pasta

Bring a large pot of water to boil. Cook the pasta shells as per package instructions until al dente. Drain the water and distribute shells on a cookie sheet covered with parchment paper to cool.

3. Mix the Filling

In a large bowl, combine the shredded chicken, garlic powder, salt, pepper, and chopped broccoli. Toss well. Add 1 cup of the prepared Alfredo sauce to the mixture and stir until evenly coated.

4. Assemble the Shells

Grease a 9×13-inch baking dish. Stuff each cooled shell generously with the chicken-broccoli mixture and align them in the baking dish.

5. Bake the Dish

Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle with Mozzarella and Parmesan cheeses. Bake in a preheated oven at 350 degrees F for 25 minutes or until the dish is warm and bubbly.

Servings & Preparation Time

This recipe serves approximately 6 people. The total preparation time, including cooking, is about 1 hour.

Tips for Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or, for best results, cover with foil and warm in the oven at 350 degrees F until thoroughly heated.
• Freeze assembled but unbaked shells for up to 2 months. Thaw in the refrigerator overnight before baking as directed.

Conclusion

The Creamy Chicken and Broccoli Stuffed Pasta Shells is a heartwarming dish that perfectly blends taste and texture. Whether you’re looking to impress guests or just treat your family to a delicious home-cooked meal, this recipe ensures a delightful experience that satisfies comfort food cravings while providing visually appealing and gourmet-quality results.

Creamy Chicken and Broccoli Stuffed Pasta Shells

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 6 people 1x

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Description

Embark on a culinary journey with the Creamy Chicken and Broccoli Stuffed Pasta Shells, a delightful dish that combines the comforting textures and flavors of tender chicken, vibrant broccoli, and creamy, cheesy Alfredo sauce. Ideal for a sumptuous family dinner or a cozy evening meal, this recipe promises to enchant your taste buds and deliver a satisfying dining experience.

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Ingredients

Scale 1x2x3x

• 3 tablespoons salted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 ¼ cups whole milk
• 2/3 cup shredded Parmesan cheese
• 3/4 cup shredded Mozzarella cheese
• 1 box (12 ounces) Jumbo Shells
• 2 cups cooked, shredded chicken (rotisserie recommended)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 bag (12 ounces) frozen broccoli florets, steamed and chopped
• 1 cup shredded Mozzarella cheese
• 1/2 cup shredded Parmesan cheese

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Instructions

1. Prepare the Alfredo Sauce Combine butter, minced garlic, heavy cream, and milk in a saucepan over medium heat. Bring to a simmer, then remove from heat and stir in Parmesan and Mozzarella cheese. Add a dash of pepper to season.
2. Cook the Pasta Bring a large pot of water to boil. Cook the pasta shells as per package instructions until al dente. Drain the water and distribute shells on a cookie sheet covered with parchment paper to cool.
3. Mix the Filling In a large bowl, combine the shredded chicken, garlic powder, salt, pepper, and chopped broccoli. Toss well. Add 1 cup of the prepared Alfredo sauce to the mixture and stir until evenly coated.
4. Assemble the Shells Grease a 9×13-inch baking dish. Stuff each cooled shell generously with the chicken-broccoli mixture and align them in the baking dish.
5. Bake the Dish Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle with Mozzarella and Parmesan cheeses. Bake in a preheated oven at 350 degrees F for 25 minutes or until the dish is warm and bubbly.