Description
Sumptuous chicken & broccoli alfredo stuffed shells bring Italian comfort to dinner tables with creamy, cheesy goodness. Pasta shells packed with tender chicken, crisp broccoli, and rich alfredo sauce promise a satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 chicken breasts, diced
- 1 cup mozzarella cheese
- 1/4 block cream cheese
- 1/4 cup grated Parmesan
- 1/2 cup shredded Parmesan
Vegetables and Seasonings:
- 1 cup broccoli florets, cooked and chopped
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Creole seasoning
- 1 tablespoon Sazon
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
Pasta and Sauce Ingredients:
- 1 box jumbo shells
- 1 stick unsalted butter
- 1 tablespoon minced garlic
- 16 ounces (453 grams) heavy whipping cream
- Olive oil (for marinating and cooking)
Instructions
- Marinate chicken pieces with a blend of aromatic spices including olive oil, black pepper, onion powder, garlic powder, Creole seasoning, Sazon, and smoked paprika for a minimum of 30 minutes in the refrigerator.
- In a skillet heated to medium, combine oil and butter to sauté the marinated chicken until golden brown, approximately 6-7 minutes. Transfer cooked chicken to a separate plate.
- Using the same skillet, quickly chop and cook broccoli until tender and slightly crisp.
- Create the Alfredo sauce by sautéing minced garlic for 1 minute, then incorporating heavy cream and cream cheese. Stir continuously until the sauce reaches a smooth, thick consistency.
- Season the sauce with salt, pepper, onion powder, garlic powder, Italian seasoning, and grated Parmesan for enhanced flavor.
- Cook jumbo shells in salted water until al dente, reserving 1/2 cup pasta water before straining.
- Combine cooked chicken, chopped broccoli, various cheeses, and a portion of Alfredo sauce in a large mixing bowl.
- Prepare a greased baking dish by spreading a thin layer of sauce, then carefully fill each shell with the prepared mixture.
- Cover the stuffed shells with remaining Alfredo sauce, sprinkle additional mozzarella and Italian seasoning on top.
- Bake at 375F (190C) for 15 minutes until the top becomes bubbly and golden brown.
- Garnish with fresh parsley and serve immediately.
Notes
- Enhance chicken flavor by marinating longer, up to 2 hours, for deeper seasoning penetration.
- Prevent broccoli from becoming mushy by blanching briefly in boiling water, then immediately cooling in ice water to maintain crisp texture.
- Customize sauce thickness by adjusting cream cheese and heavy cream ratio, adding reserved pasta water for smoother consistency.
- Accommodate dietary needs by substituting dairy with plant-based alternatives like cashew cream and vegan cheese for lactose-intolerant or vegan guests.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 557 kcal
- Sugar: 2 g
- Sodium: 722 mg
- Fat: 41 g
- Saturated Fat: 23 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 135 mg