Stuffed Chicken and Cheese Shells
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