Cheesy Chicken Broccoli Shells

Cheesy chicken broccoli shells are the kind of baked pasta that always answers the call when you want something cozy and filling. When dinner time gets hectic or you spot some leftover chicken in the fridge, these stuffed shells come together with almost no fuss at all. Melty cheddar and rich Parmesan blend with a creamy Alfredo sauce, hugging every bite of juicy chicken and soft broccoli. Whether it is a weeknight or you are feeding company, this is an impressive dish that always gets emptied fast.

The first time I tossed this together, everyone arrived home after a late-night soccer game and hungry as bears. Now my kids actually cheer when they see the jumbo shells come out because they know what’s coming.

Ingredients

• Shredded Parmesan cheese: adds nutty salty depth and is best when grated fresh from a block
• Shredded cheddar cheese: gives that gooey cheesy stretch and robust flavor and freshly shredded always melts the smoothest
• Frozen broccoli: saves time and is convenient just pick bright green florets and squeeze out extra moisture before mixing
• Diced cooked chicken: keeps things simple and tasty rotisserie or roast leftovers work perfectly as long as the meat stays moist
• Alfredo sauce: brings the creamy richness use your favorite jar or make your own at home for extra flavor
• Jumbo pasta shells: hold all the filling check that they are whole and not cracked before cooking

Step-by-Step Instructions

Get the Pan Ready:

Coat a 9 by 13 dish lightly with oil spray so the shells do not stick and cleaning up is easy.

Cool Your Pasta:

Boil the jumbo shells just until al dente according to the package. Drain and rinse them right away with cold water to stop cooking and keep them easy to stuff.

Mix it Up:

In a large bowl combine the diced chicken thawed and squeezed broccoli nearly all the cheddar all of the Parmesan and all but half a cup of Alfredo sauce. Stir thoroughly so every piece is coated and cheesy.

Stuff the Shells:

Take each cooled shell in your palm and firmly fill it with the chicken and broccoli mixture. Lay each one seam side up snugly but not smashed together in the prepared dish.

Top with Cheese:

Pour the rest of the Alfredo sauce over the shells. Sprinkle on the remaining cheddar cheese so every shell gets a good cheesy cover.

Bake:

Slide the pan into a 350 degree oven and let it bubble for about 20 minutes until the cheese turns golden on top and you see edges sizzling.

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Broccoli has always been the laugh in our house because my little brother would never touch it as a kid—unless it was baked under extra layers of cheese. Even now cheese sauce is his way to enjoy any green veg and sharing these shells brings back those memories every time I make it.

Storage Tips

Store leftovers tightly covered in the refrigerator for up to three days. The shells actually taste creamier and even more flavorful after a night soaking in the sauce. For freezer prep let everything cool then pack into a freezer safe container. Thaw overnight in the fridge and reheat with extra sauce to restore moisture.

Ingredient Substitutions

Cooked turkey or ham are just as tasty as chicken in this recipe. You can swap out the cheese for Monterey Jack or mozzarella for a milder taste or use any cheese sauce you love instead of Alfredo. If you want to keep it vegetarian just use more broccoli and add sautéed mushrooms or spinach to the filling.

Serving Suggestions

This casserole loves a crisp green salad or crunchy garlic bread on the side to scoop up extra sauce. A tray of roasted carrots or cucumber slices cools down the richness. If you want more crunch just sprinkle over some toasted breadcrumbs for the last five minutes of baking.

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Cultural Context

Stuffed pasta shells like these have been a comfort food for decades and make frequent appearances at family gatherings. What makes this version special is the clever use of leftover cooked chicken and broccoli, which combines Italian-inspired technique with weeknight practicality. Even with its homestyle roots, it looks and tastes elegant enough for company.

Recipe FAQs

→ Can fresh broccoli be used instead of frozen?

Yes, fresh broccoli can be chopped and quickly blanched in boiling water for a crisp texture before mixing in.

→ What type of chicken works best for this dish?

Any cooked chicken breast, rotisserie, or leftover chicken diced into bite-sized pieces works perfectly.

→ Is it possible to prepare this dish ahead of time?

Absolutely. Stuff the shells, arrange them in the baking dish, cover, and store in the fridge until ready to bake.

→ How should leftover portions be stored?

Keep leftovers covered in the refrigerator for up to three days and reheat using an oven or microwave.

→ Can I use a different sauce in place of Alfredo?

Yes, a simple white or cream sauce makes a great alternative to Alfredo while maintaining richness.