Description
Scrumptious chicken broccoli alfredo stuffed shells bring Italian comfort to dinner tables. Rich pasta pockets pack creamy cheese, tender chicken, and garden-fresh broccoli into one satisfying meal you’ll savor with delight.
Ingredients
- 20 jumbo pasta shells
- 2 cups (250 g) cooked chicken, shredded or diced
- 1 ½ cups (150 g) steamed broccoli, chopped
- 1 cup (100 g) ricotta cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1 cup (100 g) grated Parmesan cheese (for Alfredo sauce)
- ½ cup (50 g) grated Parmesan cheese
- ½ cup (50 g) shredded mozzarella cheese (for topping)
- ¼ cup (25 g) grated Parmesan cheese (for topping)
- 2 cups (480 ml / 16 fl oz) heavy cream
- 4 tbsps (60 g) unsalted butter
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Salt and pepper, to taste
Instructions
- Shell Preparation: Boil jumbo pasta shells in salted water until al dente, then drain and set aside to cool slightly.
- Protein and Vegetable Preparation: Cook chicken breasts until fully done, then shred or dice. Steam broccoli florets briefly, maintaining their vibrant color and slight crunch, then chop into small, uniform pieces.
- Alfredo Sauce Creation: In a large saucepan, melt butter and sauté garlic until fragrant. Pour in heavy cream, allowing it to simmer gently. Whisk in parmesan cheese, seasoning with salt and pepper until the sauce transforms into a smooth, thick consistency.
- Shell Assembly: Preheat oven to 375F (190C). Spread a thin layer of Alfredo sauce in the baking dish. Stuff each shell with a mixture of shredded chicken, chopped broccoli, and mozzarella cheese, arranging them carefully in the dish.
- Baking Process: Pour remaining Alfredo sauce over the stuffed shells. Generously sprinkle additional mozzarella and parmesan cheese on top. Cover with aluminum foil and bake for 20-25 minutes until bubbling. Remove foil and continue baking 5-10 minutes to achieve a golden, crispy cheese crust.
- Serving: Let the dish rest briefly after removing from the oven. Serve hot with complementary sides like garlic bread or a crisp salad to complete the meal.
Notes
Optimize Shell Preparation: Select jumbo shells carefully, avoiding overcooking. Slightly undercook them to prevent tearing during stuffing and maintain structural integrity during baking.
Manage Moisture Control: Pat chicken and broccoli thoroughly after cooking to eliminate excess liquid. Preventing unnecessary moisture ensures a rich, creamy filling without waterlogged shells.
Enhance Flavor Layering: Mix a portion of cheese directly into the chicken-broccoli filling for deeper taste integration. Consider adding herbs like basil or parsley to elevate the overall flavor profile.
Adapt for Dietary Needs: Substitute heavy cream with Greek yogurt or half-and-half for lighter versions. Replace chicken with plant-based protein like tofu or shredded jackfruit for vegetarian alternatives. Use gluten-free pasta shells for those with wheat sensitivities.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg