Chicken & Broccoli Alfredo Stuffed Shells: A Comforting, Beginner-Friendly Classic

There’s something deeply satisfying about pulling a bubbling dish out of the oven, rich with cheese, creamy sauce, and a golden top that hints at the warmth beneath. The first time I made Chicken & Broccoli Alfredo Stuffed Shells, I was trying to recreate a comforting dish I remembered from childhood—something my older cousin made whenever the family gathered. I wasn’t a confident cook then, and the idea of making anything involving a sauce from scratch felt intimidating. But once I broke the recipe down into steps, it became surprisingly manageable—and the results were unforgettable.

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This recipe is designed for anyone who’s just starting out in the kitchen. It’s flexible, forgiving, and full of flavor. You’ll learn how to cook tender chicken, work with simple spices, make a creamy Alfredo sauce from scratch, and assemble a meal that not only fills the stomach but also earns compliments at the table. It’s perfect for a cozy night in, a family dinner, or even meal prep for the week ahead.

What makes this dish great for beginners is that it relies on familiar techniques—like boiling pasta, pan-cooking chicken, and mixing ingredients in a bowl. The ingredients are easy to find, and the steps can be spaced out to match your pace. And the final product? A creamy, cheesy baked pasta dish with enough texture and flavor to feel special without overwhelming your skills.

Ingredients and Preparation

For the Chicken:

• 2 chicken breasts, diced into bite-sized pieces
• 1–2 tablespoons olive oil (for marinating and cooking)
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon Creole seasoning
• 1 tablespoon Sazon seasoning
• 1 teaspoon smoked paprika

For the Shells and Filling:

• 1 box jumbo pasta shells
• 1 cup cooked broccoli florets, chopped
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 1/2 cup shredded Parmesan

For the Alfredo Sauce:

• 1 stick (1/2 cup) unsalted butter
• 1 tablespoon minced garlic
• 16 oz heavy whipping cream
• 1/4 block cream cheese (about 2 oz)
• 1/4 cup grated Parmesan
• 1 teaspoon salt
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon Italian seasoning

Optional substitutions:

• Use shredded rotisserie chicken instead of raw chicken for faster prep
• Replace broccoli with spinach or mushrooms for a different flavor
• If you can’t find Sazon, use a mix of cumin, coriander, and turmeric

Step-by-Step Instructions

1. Marinate the Chicken
Place the diced chicken in a medium bowl. Add olive oil, black pepper, onion powder, garlic powder, Creole seasoning, Sazon, and smoked paprika. Mix thoroughly so each piece is well-coated. Cover and refrigerate for at least 30 minutes. This helps tenderize the meat and infuses it with flavor.

2. Cook the Chicken and Broccoli
Heat a tablespoon of olive oil in a skillet over medium heat. Add the marinated chicken and cook for 6–7 minutes, or until the pieces are golden brown and cooked through. To check for doneness, cut into one piece—it should be white inside, not pink. Remove the chicken and set aside.

Meanwhile, steam or boil the broccoli until tender but still bright green, about 4–5 minutes. Drain and chop it into small pieces.

3. Make the Alfredo Sauce
Using the same skillet, melt a stick of butter over medium heat. Add the minced garlic and sauté for 30 seconds to 1 minute, just until fragrant. Pour in the heavy cream and add the cream cheese. Stir until the cream cheese melts and the sauce begins to thicken. Add Parmesan, salt, pepper, onion powder, garlic powder, and Italian seasoning. Continue stirring gently for another 3–5 minutes until the sauce is smooth and creamy.

4. Boil the Pasta Shells
Fill a large pot with water, add salt, and bring to a boil. Add the jumbo pasta shells and cook according to the package directions until al dente—firm but cooked. This usually takes about 9–11 minutes. Drain and rinse with cold water to stop the cooking process. Reserve 1/2 cup of the pasta water in case the filling needs extra moisture later.

5. Assemble the Filling
In a large mixing bowl, combine the cooked chicken, chopped broccoli, 1/4 cup grated Parmesan, 1/2 cup shredded Parmesan, 1 cup mozzarella, and about 1/3 of the Alfredo sauce. Mix everything together until it’s well combined.

6. Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or cooking spray. Spread a layer of Alfredo sauce over the bottom of the dish to prevent the shells from sticking.

7. Stuff the Shells
Using a spoon, fill each cooked shell with the chicken and broccoli mixture. Don’t worry about making them perfect—they’ll settle nicely in the sauce. Line the stuffed shells in the baking dish, placing them close but not packed tightly.

8. Bake
Pour the remaining Alfredo sauce evenly over the shells. Sprinkle with extra mozzarella and a bit of Italian seasoning for a golden, flavorful topping. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10–15 minutes, until the top is bubbling and slightly golden.

9. Serve
Let the dish rest for 5–10 minutes after baking. This helps everything set and makes it easier to serve. Garnish with chopped parsley if desired, and plate alongside your favorite side dish.

Beginner Tips and Notes

1. Don’t Overfill the Shells
Overstuffed shells can break or spill while baking. A heaping tablespoon of filling is usually enough for each.

2. Sauce Consistency Matters
If your Alfredo sauce feels too thick while cooking, you can add a bit of the reserved pasta water or an extra splash of cream. If it’s too thin, just let it simmer a little longer—it will thicken as it reduces.

3. Make It Ahead
This dish can be fully assembled and refrigerated a day ahead. Just bring it to room temperature before baking, or bake an extra 10–15 minutes if cooking straight from the fridge.

4. Knife Skills Tip
To cut broccoli easily, turn the head upside down and slice the florets from the stem. Avoid chopping too finely—larger pieces give better texture in the filling.

5. No Cream Cheese?
No problem. The sauce will still be creamy without it, though you can substitute a splash of milk or a bit of sour cream for extra richness.

Serving Suggestions

This dish is hearty on its own but pairs wonderfully with simple sides to balance the richness.

Side Dishes:

• A crisp green salad with vinaigrette adds freshness and crunch
• Roasted carrots or sautéed green beans make for colorful, healthy additions
• Garlic bread or warm flatbread can help soak up the extra Alfredo sauce

Sauce Pairing:
If you’re looking to diversify flavors, serve with a drizzle of pesto or a side of light tomato sauce. These add brightness without competing with the creamy filling.

Leftovers:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave in short intervals with a splash of water or cream to keep the sauce from drying out.

Engagement Features

Cooking isn’t just about following steps—it’s about discovering what works for you. This recipe is a great foundation, and you can personalize it each time you make it. Maybe you’ll try a different vegetable, use ground beef instead of chicken, or add a dash of crushed red pepper for heat.

Whether this is your first time cooking pasta shells or your tenth, don’t hesitate to take your time. Lay out your ingredients, follow the steps, and know that it’s okay to make adjustments along the way.

If you try this recipe, we’d love to hear how it turned out for you. Did you use broccoli, or substitute spinach? Did your Alfredo sauce come out smooth? What did your family or friends think? Share your experience, tips, or photos in the comments—we’re all here to learn together.