Stuffed Chicken and Cheese Shells

Chicken alfredo stuffed shells with broccoli is one of those dinners that just makes life feel a little easier. You’ve got big, cozy pasta shells stuffed with tender chicken, creamy ricotta, and little bites of broccoli, all baked in a rich Alfredo sauce that ties everything together. It’s warm, filling, and exactly the kind of meal everyone actually wants to eat—no convincing required.

What makes this one a go-to is how it balances comfort with something a little more wholesome. The broccoli adds just enough freshness to keep it from feeling too heavy, while the creamy sauce and cheesy filling still give you that “this is so good” moment after a long day. It also comes together in a way that feels manageable, even when your evening is packed and you don’t have time for anything complicated.

This is the kind of recipe you can make ahead, throw in the oven, and feel like you’ve got dinner handled. Whether it’s a busy weeknight or one of those nights you just want something cozy and reliable, this dish shows up every time—and usually with zero leftovers.

How to make stuffed chicken and cheese shells

Stuffed Chicken and Cheese Shells

Servings 4

Prep: 30 minutes mins

Cook: 30 minutes mins

Resting Time 10 minutes mins

Total: 1 hour hr 10 minutes mins

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Chicken stuffed shells are the ultimate comfort meal—tender pasta shells filled with juicy chicken, creamy cheese, and rich, savory flavor in every bite. Baked in a hearty sauce until bubbly and golden, this dish feels cozy and satisfying while still being simple enough for a weeknight dinner. It’s a family-friendly favorite that brings classic Italian-inspired comfort straight to your table.

Ingredients

 

• 1 jar Roas alfredo sauce
• 6 oz Jumbo Shells (1/2 a box)
• 1 Chicken Breast
• 1 tbsp olive oil
• pinch of salt
• pinch of pepper
• pinch of garlic powder
• 1/2 cup parmesan cheese
• 1/2 tbsp cajun seasoning
• 1 cup ricotta cheese
• 1 cup broccoli (cooked and diced)
• 1/2 cup onion (diced)
• 1 cup mozzerella cheese (shredded)

Instructions

 

• Prep Chicken: dice chicken in 1 inch chunks and place in a large bowl. Season with salt, pepper, garlic powder and let rest for 20 minutes. Heat olive oil in a large skillet and cook the chicken chunks for a total of 4 minutes on medium high. Let them rest in a bowl or plate until cool
• Cook shells: according to package insructions to al dente, then set aside
• Prepare broccoli: place the diced broccoli in a microwave safe container and microwave covered for 3 minutes
• Preheat oven to 400 degrees.
• Pour alfredo sauce into a baking dish
• Mix together the following: ricotta, diced chicken, onion, broccoli, parmesan cheese, salt, pepper, cajun seasoning
• Fill each shell with the ricatta mixture then place them in the baking dish one at a time
• Top with mozzerella cheese & cover with foil
• Bake for 30 min
• Let rest 10-15 min

Course Main Course

Cuisine Italian