Easiest Way to Make Delicious Chicken and Broccoli Alfredo Stuffed Shells

Chicken and Broccoli Alfredo Stuffed Shells. So quick, easy and so good! I changed just a few things from her recipe. It was a busy day so I used store bought Alfredo to save on time.

Chicken Broccoli Alfredo Stuffed Shells is a delicious Italian pasta recipe that is hearty, stuffed with chicken and broccoli, smothered in Alfredo sauce. Get ready to fall in love with this simple dinner recipe. It is the perfect weeknight meal for pasta night! Sie können haben Chicken and Broccoli Alfredo Stuffed Shells using 15 ingredients and 7 steps. So geht's dir kochen dass.

Zutaten von Chicken and Broccoli Alfredo Stuffed Shells

1. Bereiten 12 oz. of jumbo shells.
2. es ist 1 tbsp. of olive oil.
3. Bereiten 2 cups of chicken, cooked and shredded.
4. Bereiten 2 cups of broccoli florets, cut small.
5. Du brauchst 2 cups of ricotta cheese.
6. es ist 2 of large eggs.
7. es ist to taste of oregano.
8. Bereiten to taste of salt and pepper.
9. es ist to taste of dried basil.
10. Du brauchst to taste of onion powder.
11. Bereiten to taste of garlic powder.
12. Du brauchst 3/4 cup of parmesan cheese, shredded.
13. Du brauchst 1 jar (14.5 oz.) of Alfredo sauce, divided.
14. es ist 3/4 cup of mozzarella cheese, shredded.
15. es ist of parsley for garnish.

Serve it up with some garlic bread and you have yourself a hearty and delicious dinner! I altered the alfredo sauce recipe just a bit from the archives to help thicken it up as a perfect accompaniment to the stuffed shells. The combination of creamy alfredo sauce, tender chicken, fresh broccoli, pasta, and lots of cheese (mozz and Parm!) is heavenly. Add chicken and broccoli, mix well.

Chicken and Broccoli Alfredo Stuffed Shells Anweisung

1. Start a large pot of water and 1 tbsp. of olive oil heating on high heat. Once it reaches a boil, add in the shells. Cook for 1 minute less than the time called for on the box, they will be easier to stuff this way. Once they are done, drain in a colander and immediately rinse them with cold water. This will stop the cooking process, so that they don't get any softer. Set them aside..
2. While boiling the shells, start a medium pot of water heating on high heat to start to cook the broccoli (you could also steam them). Once water reaches a boil, add in the broccoli and cook until tender (4-6 minutes). Drain broccoli and set aside..
3. In a large mixing bowl, place your ricotta cheese and crack both eggs. Whisk together until just blended. Next, whisk in the seasonings, to taste and the parmesan cheese..
4. Stir in the chicken and broccoli to the ricotta mixture and stir to combine..
5. Preheat oven to 350 F. Spray a 9x13 deep baking pan or casserole dish with non-stick spray or line with foil. Place about 1/2 of the alfredo sauce you are using onto the bottom of the baking dish and spread around. Set aside..
6. Working 1 at a time, stuff each shell with 1-2 tbsp. of the ricotta and chicken mixture. Set each one in the baking pan side-by-side once stuffed, with the opening facing up. Do this until all are stuffed. Top the shells with the remaining alfredo sauce and then sprinkle with the mozzarella cheese..
7. Cover the baking pan with foil and bake 20 minutes. Then remove the foil and bake an additional 10 minutes. Garnish with parsley and serve immediately. Refrigerate any leftovers..

Fill pasta shells with chicken mixture; place, filled sides up, in prepared baking. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done.