★★★★★

Chicken Alfredo Stuffed Shells

You’ll love these easy, freezer friendly Chicken Alfredo Stuffed Shells. The perfect weeknight dinner recipe with chicken, cheese, broccoli and alfredo sauce all stuffed in a pasta shell!

You'll love these easy, freezer friendly Chicken Alfredo Stuffed Shells. The perfect weeknight dinner recipe with chicken, cheese, broccoli and alfredo sauce all stuffed in a pasta shell!
You'll love these easy, freezer friendly Chicken Alfredo Stuffed Shells. The perfect weeknight dinner recipe with chicken, cheese, broccoli and alfredo sauce all stuffed in a pasta shell!
You'll love these easy, freezer friendly Chicken Alfredo Stuffed Shells. The perfect weeknight dinner recipe with chicken, cheese, broccoli and alfredo sauce all stuffed in a pasta shell!

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If you love Stuffed Shells, then this Cheesy Sausage Stuffed Pasta Shells recipe is for you. Perfect for a freezer friendly meal option.

You'll love these easy, freezer friendly Chicken Alfredo Stuffed Shells. The perfect weeknight dinner recipe with chicken, cheese, broccoli and alfredo sauce all stuffed in a pasta shell!

 

Yield: 40 shells

Chicken Alfredo Stuffed Shells

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Stuffed Pasta Shells with Chicken, Broccoli, Cheese and smothered in Alfredo sauce! You'll love this easy, freezer friendly, weeknight dinner recipe!

Ingredients

  • 1 box (16 ounce) jumbo pasta shells, cooked (about 40 shells)
  • 1 ½ pounds boneless, skinless chicken breasts, cooked and shredded
  • 1 ½ cups broccoli florets, diced
  • 6 ounce cream cheese, softened
  • 3 cloves garlic, pressed
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup shredded parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 jars alfredo sauce

Instructions

  1. Cook pasta shells according to package to al dente. Drain and set aside.
  2. In a large bowl, combine cooked, shredded chicken with broccoli, cream cheese, garlic, salt, and pepper. Mix until well combined.
  3. Using a 2 Tbsp cookie scoop, fill each pasta shell with a scoop of chicken mixture.
  4. In a large baking dish, pour one jar of alfredo sauce in the bottom of the dish. Add a single layer of pasta shells. Drizzle remaining jar of alfredo sauce over the top and sprinkle with parmesan and mozzarella cheese. Cover dish with foil.
  5. Bake in a 350°F oven for 40 minutes. Remove foil and return to oven for an additional 5-10 minutes until cheese is melted on top!

Notes

  • For freezer friendly option, complete steps 1-3. Once all the shells are stuffed, place them on a cookie sheet and freeze for 15-30 minutes. Remove from freezer and place in gallon sized ziploc bags and return to freezer until ready to make. Continue with step 4 when ready to make and bake for one hour with foil on top. Remove foil and return to oven for additional 5-10 minutes to melt cheese.
  • You can scale this down by only cooking the number of shells you need for each meal. 10 shells need ¼ cup parmesan cheese, ¼ cup mozzarella cheese, and ½ jar alfredo sauce. ENJOY

Nutrition Information:

Yield:

10

Serving Size:

4 shells

Amount Per Serving: Calories: 311Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 101mgSodium: 555mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 30g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on April 10, 2017

Comments & Reviews

  1. should I use fresh or frozen broccoli? Since it’s not cooked before it goes into the shells, I would assume frozen?

    1. I used fresh. If you use frozen, you will want to thaw it so that you don’t have the extra moisture in the pasta.

  2. I never did Chicken alfredo until now even if I love it when I`m at the restaurant :). I will make it tonight for my family. Thank you.

  3. Does this work with homemade alfredo sauce? I’ve found that reheating homemade alfredo (cream, butter, parm) can often turn into a greasy pool of oil. A 1/2-1 teaspoon of cornstarch sometimes helps to bind the sauce. Do you think it would reheat okay?

  4. Oh man! I feel like that’s one of those moments where you’re simultaneously proud of your child and also seriously annoyed 🙂 These shells look amazing and I love that you can freeze them… Pinned!

  5. You daughter sounds like a very intelligent kid! 🙂  What a yummy dish!

  6. I love Alfredo anything, but combine it with chicken and broccoli and you’ve got…winner, winner chicken dinner! Great freezer meal too.

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