Description
Delicious Chicken Stuffed Shells filled with a savory mix of cooked chicken, broccoli, ricotta, mozzarella, and Parmesan cheeses. These jumbo pasta shells are smothered in a rich, homemade garlic Alfredo sauce and baked to perfection with a bubbly, golden cheese topping. A comforting, crowd-pleasing Italian-American casserole perfect for family dinners.
Ingredients
Scale
Shell Filling
- 16 – 20 jumbo shells
- 1 cup cooked chicken (140 grams)
- 1 cup ricotta cheese, low fat optional (227 grams)
- 1 cup mozzarella cheese, shredded (113 grams)
- 1/2 cup Parmesan cheese, shredded (50 grams)
- 1 large egg
- 1 cup cooked broccoli (90 grams)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups whole milk, cold (454 grams)
- 1 cup heavy cream, cold (227 grams)
- 2 cloves garlic, minced
- 1 cup Parmesan cheese, shredded (100 grams)
- Salt and pepper to taste (approximately 1/2 teaspoon kosher salt and 1/8 to 1/4 teaspoon black pepper)
- 1 cup mozzarella cheese, shredded (113 grams) for topping
Instructions
- Preheat Oven and Prepare Baking Dish. Preheat your oven to 375 degrees Fahrenheit. Lightly spray a 2-quart baking dish with cooking spray and set aside to prevent sticking.
- Cook Jumbo Shells. Bring a large pot of salted water to a rolling boil (add 1 to 2 teaspoons kosher salt). Add the dry jumbo shells and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and prevent sticking. Set aside to cool.
- Prepare the Filling. In a large bowl, combine cooked chicken, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, cooked broccoli, egg, garlic powder, onion powder, kosher salt, and black pepper. Mix thoroughly until all ingredients are well incorporated, then set aside.
- Make the Alfredo Sauce. In a large skillet over medium heat, melt the unsalted butter. Once melted, whisk in the flour to create a roux. Gradually add cold whole milk, about 2 tablespoons at a time, whisking constantly to avoid lumps. Continue until all milk is incorporated, and the mixture becomes gummy but smooth. Whisk in the heavy cream and minced garlic.
- Simmer the Sauce. Bring the sauce to a gentle simmer with small bubbles forming around the edges. Maintain this simmer for 5 minutes, stirring occasionally to prevent sticking and to thicken the sauce.
- Add Cheese and Season. Stir in freshly grated Parmesan cheese until it completely melts into the sauce. Remove the skillet from heat and season the Alfredo sauce with salt and pepper to taste. Adjust seasoning carefully to enhance flavor without overpowering.
- Assemble the Dish. Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish to prevent sticking. Stuff each jumbo shell generously with the filling mixture and place them seam side up in the dish. Pour the remaining Alfredo sauce evenly over the stuffed shells.
- Add Cheese Topping and Bake. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top of the shells. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Brown the Cheese. Remove the foil and continue baking for an additional 5 to 10 minutes until the cheese is fully melted and bubbly.
- Broil for Finish. Turn on your oven broiler and broil the dish for 2 to 3 minutes, watching closely to achieve a golden-brown cheese crust to your liking. Be careful to prevent burning.
- Serve and Enjoy. Carefully remove from the oven and serve hot. Enjoy this comforting and cheesy chicken stuffed shells casserole with family and friends.
Notes
- For convenience, store-bought Alfredo sauce can be substituted for the homemade sauce if desired.
- Cooked broccoli used in the filling can be sautéed, steamed, or thawed from frozen according to preference.
- Adjust salt and pepper in the Alfredo sauce carefully, as it greatly impacts the final flavor balance.
- Use low-fat ricotta cheese to reduce fat content without sacrificing creaminess.
- Watch the dish carefully during broiling to avoid burning the cheese topping.
Nutrition
- Serving Size: 4 shells
- Calories: 752 kcal
- Sugar: 10 g
- Sodium: 1139 mg
- Fat: 46 g
- Saturated Fat: 27 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 195 mg
