Cheesy Chicken & Broccoli Stuffed Shells

Cheesy chicken & broccoli stuffed shells are the perfect mix of creamy, hearty, and comforting. Jumbo pasta shells are packed with a savory blend of shredded chicken, tender broccoli, and a cheesy filling, then baked in a rich sauce until bubbly and golden. I love serving this when I want something that feels like a cozy, home-cooked meal—without being overly complicated.

Why You’ll Love This Recipe

I love this recipe because it brings together classic ingredients in a fun, baked pasta form. The filling is creamy and satisfying, the shells make the presentation beautiful, and it’s a great way to sneak in some veggies. It’s freezer-friendly, family-friendly, and just downright delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Jumbo pasta shells

• Cooked chicken breast, shredded or chopped

• Steamed broccoli florets, finely chopped

• Ricotta cheese

• Shredded mozzarella cheese

• Grated parmesan cheese

• Egg

• Garlic powder

• Salt and black pepper

• Alfredo sauce or cream of chicken soup (for the base)

• Optional: fresh parsley for garnish

Directions

1. I cook the jumbo pasta shells until al dente, then rinse them under cold water and set them aside to cool.

2. In a large bowl, I mix together the ricotta, mozzarella, parmesan, egg, garlic powder, salt, and pepper. I fold in the cooked chicken and chopped broccoli until well combined.

3. I spread a layer of Alfredo sauce (or cream of chicken soup thinned with a bit of milk) on the bottom of a greased baking dish.

4. I stuff each shell with the chicken and broccoli mixture and place them in the baking dish, open side up.

5. Once all the shells are filled, I spoon more Alfredo sauce over the top and sprinkle with extra mozzarella and parmesan.

6. I cover the dish with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake for another 10 minutes until bubbly and slightly golden.

7. I let it rest for a few minutes before serving and garnish with fresh parsley if I’m feeling fancy.

Servings and timing

This recipe makes about 4–6 servings.
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour

Variations

Sometimes I use a marinara sauce instead of Alfredo for a red-sauce twist. I’ve also swapped the chicken for leftover turkey or rotisserie chicken. If I want a little heat, I mix in crushed red pepper flakes or a bit of hot sauce to the filling. For a richer filling, I add cream cheese or swap ricotta with cottage cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the shells with foil and warm them in the oven at 350°F until heated through, or microwave individual portions. This dish also freezes well—I assemble the stuffed shells in a foil pan, cover tightly, and freeze before baking.

FAQs

Can I make this dish ahead of time?

Yes, I assemble the whole thing and keep it in the fridge up to 24 hours in advance. I just bake it when I’m ready to serve.

What type of chicken works best?

I use any cooked chicken—grilled, rotisserie, poached, or leftovers. It’s a great way to use what I already have.

Can I use frozen broccoli?

Yes, I thaw it first and squeeze out excess water so it doesn’t water down the filling.

Can I freeze this casserole?

Definitely. I freeze it unbaked, then thaw overnight in the fridge before baking. It’s a great freezer meal option.

Do I have to use jumbo shells?

Jumbo shells work best for stuffing, but if I can’t find them, I layer the filling in cooked lasagna noodles and roll them up.

Conclusion

Cheesy chicken & broccoli stuffed shells are a comforting, satisfying dish that I love coming back to. It’s creamy, flavorful, and perfect for feeding a family or meal prepping for the week. Whether I’m making it for a cozy dinner or prepping ahead for a busy day, it always comes out cheesy, hearty, and delicious.