Chicken & Broccoli Alfredo Stuffed Shells: A Creamy, Comforting Masterpiece

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Picture this: a baking dish filled with jumbo pasta shells, each one generously stuffed with tender, seasoned chicken and bright broccoli, smothered in a velvety Alfredo sauce and topped with gooey, golden cheese. These Chicken & Broccoli Alfredo Stuffed Shells are the epitome of comfort food, blending bold Creole-inspired spices with the rich, creamy decadence of homemade Alfredo. Perfect for a cozy family dinner, a special occasion, or even a make-ahead meal for busy weeknights, this dish is sure to impress and satisfy. With its vibrant flavors and crowd-pleasing appeal, it’s a recipe that’ll have everyone coming back for seconds. Let’s dive into this indulgent recipe, complete with tips, variations, and all the details to make it your own!

Why These Stuffed Shells Are Irresistible

This dish is a celebration of textures and flavors—tender pasta shells, juicy chicken, crisp-tender broccoli, and a luxurious Alfredo sauce that’s creamy yet punchy with garlic and spices. The seasoning blend, with sazon, Creole seasoning, and smoked paprika, adds a unique twist that elevates this classic comfort dish to new heights. It’s hearty enough to feed a crowd, yet elegant enough for a dinner party. Plus, it’s versatile and forgiving, making it perfect for both novice cooks and seasoned chefs. Whether you’re craving a warm, cheesy meal or looking to wow your guests, these stuffed shells deliver big on flavor with every bite.

Ingredients (Serves 6-8)

For the Chicken & Filling:

• 2 boneless, skinless chicken breasts, diced into small pieces: For tender, flavorful protein.
• 1 box (12 oz) jumbo pasta shells: The perfect vessel for the hearty filling.
• 1 cup broccoli florets, cooked and finely chopped: Adds color and a nutritious crunch.
• ½ cup shredded Parmesan cheese: For nutty, savory depth.
• 1 cup shredded mozzarella cheese: For melty, stretchy goodness.
• 2 tablespoons olive oil: For marinating and cooking the chicken.

For the Alfredo Sauce:

• 16 ounces heavy whipping cream: The base for a rich, creamy sauce.
• ¼ block (2 oz) cream cheese: Adds tang and thickens the sauce.
• ¼ cup grated Parmesan cheese: For bold, cheesy flavor.
• ½ stick (4 tbsp) unsalted butter: Brings richness and smoothness.
• 1 tablespoon minced garlic: Infuses the sauce with aromatic warmth.

Seasonings:

• 1 teaspoon kosher salt: Enhances all the flavors.
• 1 tablespoon freshly ground black pepper: Adds a gentle kick.
• 1 tablespoon onion powder: For savory depth.
• 1 tablespoon garlic powder: Amplifies the garlicky goodness.
• 1 tablespoon sazon seasoning: Brings vibrant, Latin-inspired flavor.
• 1 teaspoon smoked paprika: For a subtle smoky warmth.
• 1 tablespoon Creole seasoning: Adds bold, Southern flair.
• 1 teaspoon dried Italian seasoning: For herbaceous balance.

Equipment Needed

• Large mixing bowl
• Large skillet
• Large pot (for boiling pasta)
• Colander
• 9×13-inch baking dish
• Spatula or wooden spoon
• Measuring cups and spoons
• Cutting board and knife
• Tongs or slotted spoon

Step-by-Step Instructions

1. Marinate the Chicken
   In a large mixing bowl, toss the diced chicken with 2 tablespoons of olive oil, black pepper, onion powder, garlic powder, Creole seasoning, sazon, and smoked paprika. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor). This marinade infuses the chicken with bold, savory notes that make every bite irresistible.
2. Cook the Chicken
   Heat a large skillet over medium heat with a tablespoon of olive oil and 1 tablespoon of butter. Add the marinated chicken and cook for 6-7 minutes, stirring occasionally, until fully cooked and golden. Remove the chicken to a plate and set aside, keeping the skillet for the sauce.
3. Prepare the Broccoli
   Steam or boil the broccoli florets for 3-4 minutes until tender but still vibrant green. Drain and chop finely into small pieces. This ensures the broccoli blends seamlessly into the filling without overwhelming the texture.
4. Cook the Pasta
   Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8-10 minutes (check package instructions). Reserve ½ cup of pasta water, then drain the shells in a colander and rinse briefly with cool water to stop the cooking. Set aside.
5. Make the Alfredo Sauce
   In the same skillet used for the chicken, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the heavy cream and add the cream cheese, stirring constantly until the cheese melts and the sauce thickens slightly, about 3-4 minutes. Stir in the grated Parmesan, salt, pepper, onion powder, garlic powder, and Italian seasoning. Simmer for 2-3 minutes until smooth and creamy. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
6. Prepare the Filling
   In a large mixing bowl, combine the cooked chicken, chopped broccoli, shredded Parmesan, ¾ cup of the mozzarella, and about ½ cup of the Alfredo sauce. Stir gently to create a cohesive, cheesy filling. The sauce helps bind the mixture and adds creamy flavor to every shell.
7. Stuff the Shells
   Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce (about ½ cup) over the bottom of a 9×13-inch baking dish to prevent sticking. Using a spoon, fill each jumbo shell with 1-2 tablespoons of the chicken and broccoli mixture, packing it generously. Arrange the stuffed shells in the baking dish in a single layer.
8. Bake the Casserole
   Pour the remaining Alfredo sauce evenly over the stuffed shells, ensuring each one is coated. Sprinkle the remaining ¼ cup mozzarella cheese over the top, followed by a pinch of Italian seasoning for extra flavor. Bake for 15-20 minutes, or until the sauce is bubbly and the cheese is melted and golden. For a crispier top, broil for 1-2 minutes at the end, watching closely.
9. Serve and Savor
   Let the shells cool for 5 minutes before serving to allow the sauce to set slightly. Plate the stuffed shells, spooning extra sauce over each portion, and dig in! The creamy, cheesy, and slightly spicy filling will have everyone reaching for more.

Tips for Success

• Cook Pasta Al Dente: Slightly undercook the shells (by about 1 minute) as they’ll continue cooking in the oven, preventing them from becoming mushy.
• Drain Chicken Well: After cooking, ensure excess oil or liquid is drained from the chicken to keep the filling cohesive.
• Customize the Sauce: Adjust the Alfredo sauce thickness with reserved pasta water or extra cream to suit your preference.
• Make Ahead: Assemble the stuffed shells (without baking) up to a day in advance, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if starting cold.

Creative Variations

This recipe is perfect for tweaking to your taste—here are some ideas:

• Veggie Boost: Add sautéed mushrooms, spinach, or diced zucchini to the filling for extra nutrition.
• Spicy Kick: Swap sazon for a spicier adobo seasoning or add a pinch of cayenne for heat.
• Cheese Swap: Try gouda, fontina, or pepper jack instead of mozzarella for a different flavor profile.
• Protein Twist: Use shredded rotisserie chicken or ground turkey instead of diced chicken breasts for a quicker prep.
• Herb Freshness: Add fresh parsley or basil to the filling or as a garnish for a burst of color.
• Gluten-Free Option: Use gluten-free jumbo shells and ensure your seasonings are gluten-free.

Serving Suggestions

These Chicken & Broccoli Alfredo Stuffed Shells are a complete meal, but they pair beautifully with a crisp Caesar salad or garlic bread to soak up the creamy sauce. For a heartier spread, serve with roasted asparagus or sautéed green beans. They’re perfect for family dinners, potlucks, or even a cozy date night at home. Pair with a chilled white wine like Chardonnay or a sparkling water with a lemon twist to complement the rich flavors.

Storage and Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven for 15-20 minutes, covered with foil to prevent drying out. To freeze, assemble the unbaked shells in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw in the fridge overnight before baking, adding extra time if needed. For meal prep, cook the chicken and sauce ahead and store separately, assembling the shells just before baking.

Why You’ll Love This Recipe

These Chicken & Broccoli Alfredo Stuffed Shells are a showstopper—creamy, cheesy, and packed with bold, savory flavors that make every bite a delight. The unique seasoning blend adds a Southern-inspired twist, while the homemade Alfredo sauce elevates it to restaurant quality. It’s versatile, make-ahead friendly, and perfect for feeding a crowd or enjoying leftovers. Whether you’re a comfort food lover or looking to impress at your next gathering, this dish will earn rave reviews and a permanent spot in your recipe rotation.

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