Stuffed Shells with Chicken, Broccoli, and Alfredo Sauce

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Ingredients 🛒

🍝 21 jumbo pasta shells, cooked al dente
🥛 1 jar (16 oz) Alfredo sauce (rich and creamy)
🐓 2 cups cooked chicken, shredded
🥦 2 cups cooked broccoli, chopped
🧀 1 cup shredded cheddar or mozzarella cheese
🧂 Salt and pepper, to taste
🍅 1½–2 cups spaghetti sauce (optional, for added flavor)
🧀 ¼ cup shredded Parmesan cheese

Instructions 👨‍🍳

1️⃣ Preheat and Prepare:

Preheat your oven to 350°F (175°C).
Grease a 13×9-inch baking dish with butter or nonstick spray. If using spaghetti sauce, spread it evenly on the bottom of the dish.

2️⃣ Mix the Filling:

In a large bowl, combine Alfredo sauce, shredded chicken, chopped broccoli, cheddar or mozzarella, and Parmesan cheese. Mix thoroughly. Add salt and pepper to taste.

3️⃣ Stuff the Shells:

Spoon the filling generously into the cooked pasta shells.

4️⃣ Assemble the Dish:

Arrange the stuffed shells in the prepared baking dish, in a single layer. Cover with aluminum foil.

5️⃣ Bake to Perfection:

Bake in the preheated oven for 35 minutes, or until the cheese is melted and bubbly.

6️⃣ Serve and Garnish:

Serve warm, garnished with extra Parmesan cheese or fresh parsley.

Variations 🍽️

Spinach Swap: Use cooked spinach instead of broccoli for a flavorful twist.
Protein Change: Substitute chicken with turkey or ham for variety.
Extra Cheese: Sprinkle mozzarella over the shells before baking for added gooeyness.

Cooking Notes 📝