1boxjumbo pasta shells, cooked 16 ounce (about 40 shells)
1 ½poundsboneless skinless chicken breastscooked and shredded
1 ½cupsbroccoli floretsdiced
6ouncecream cheesesoftened
3clovesgarlicpressed
1teaspoonkosher salt
¼teaspoonblack pepper
1cupshredded parmesan cheese
1cupshredded mozzarella cheese
2jarsalfredo sauce
Instructions
Cook pasta shells according to package to al dente. Drain and set aside.
In a large bowl, combine cooked, shredded chicken with broccoli, cream cheese, garlic, salt, and pepper. Mix until well combined.
Using a 2 Tbsp cookie scoop, fill each pasta shell with a scoop of chicken mixture.
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.
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
To freeze Chicken Alfredo Pasta Shells, complete steps 1-3. Once the shells are stuffed, spread them out on a cookie sheet and freeze for 15-30 minutes. Then transfer to gallon-sized ziplock freezer bags and store them.
Bake the shells after freezing, resume the process with step 4. Cover and bake with foil on top for one hour. Then finish with 5-10 minutes more in the oven, uncovered, to melt the cheese.
Scale this recipe down by only cooking the number of shells you need for each meal. For example, 10 shells will need ¼ cup parmesan cheese, ¼ cup mozzarella cheese, and ½ jar alfredo sauce.
To change up the filling in the shells, you have options. Try using small-diced asparagus, kale, zucchini, or red bell pepper. It’s best to cook them briefly in a skillet before baking, so they turn out nice and tender.