Cheesy Chicken Broccoli Shells (Printable Version)
Tender chicken and broccoli stuffed in jumbo pasta shells with creamy cheddar and Parmesan cheeses.
# Ingredients:
→ Pasta
01 -
300 grams jumbo pasta shells, unbroken
→ Protein
02 -
300 grams cooked chicken breast, diced
→ Vegetables
03 -
250 grams frozen broccoli florets, thawed and excess water removed
→ Cheese
04 -
150 grams shredded cheddar cheese, divided
05 -
50 grams freshly grated Parmesan cheese
→ Sauce
06 -
400 milliliters Alfredo sauce, divided
→ Miscellaneous
07 -
Vegetable oil spray
# Steps:
01 -
Boil the jumbo shells in salted water until al dente according to package instructions. Drain and immediately rinse with cold water to halt cooking. Set aside to cool for easier handling.
02 -
In a large bowl, combine diced cooked chicken, thawed broccoli, nearly all shredded cheddar (reserve half a cup), Parmesan cheese, and all but 120 milliliters of the Alfredo sauce. Stir thoroughly to coat the mixture evenly.
03 -
Using your hand, carefully fill each cooled shell with the prepared mixture, packing them fully. Arrange the stuffed shells side by side in a lightly oiled 23x33 cm (9x13 inch) baking dish, leaving a small space between for heat circulation.
04 -
Pour the reserved Alfredo sauce evenly over the arranged shells, then sprinkle the remaining cheddar cheese atop to create a cheesy crust upon baking.
05 -
Place the baking dish in a preheated oven at 175°C and bake for approximately 20 minutes until the cheese is melted, golden, and bubbling.
06 -
Allow the dish to cool for five minutes after baking to let the filling set, ensuring neat servings and optimal texture.
# Notes:
01 -
Shredding your own cheese enhances melt quality and flavor compared to pre-shredded options.