Description
Succulent chicken broccoli alfredo stuffed shells deliver creamy Italian comfort straight to your dinner table. Cheesy pasta pockets packed with tender chicken and crisp broccoli promise a delightful meal that satisfies with every luxurious bite.
Ingredients
Scale
Main Protein and Vegetables:
- 2 cups (250 g) cooked chicken, shredded or diced
- 1 ½ cups (150 g) steamed broccoli, chopped
Cheese Ingredients:
- 1 cup (100 g) ricotta cheese
- 1 cup (100 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- 1 cup (100 g) grated Parmesan cheese (for Alfredo sauce)
- ½ cup (50 g) shredded mozzarella cheese (for topping)
- ¼ cup (25 g) grated Parmesan cheese (for topping)
Other Ingredients:
- 20 jumbo pasta shells
- 1 egg, lightly beaten
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons (60 g) unsalted butter
- 2 cups (480 milliliters / 16 fluid ounces) heavy cream
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Carefully prepare jumbo pasta shells by immersing them in generously salted water, cooking until they reach a tender yet firm consistency. Gently drain and allow them to cool slightly.
- Select chicken breasts and cook thoroughly using preferred method – grilling, pan-searing, or baking. Once cooled, transform the meat into delicate shreds or precise, small cubes.
- Tenderly steam broccoli florets, ensuring they maintain a slight crispness. Meticulously chop the steamed vegetables into compact pieces suitable for shell filling.
- Craft the luxurious Alfredo sauce by melting butter in a spacious saucepan. Introduce minced garlic and sauté until aromatic. Stream heavy cream and allow gentle simmering. Incorporate parmesan cheese, seasoning with salt and pepper, stirring until the sauce reaches a velvety, thick consistency.
- Warm the oven to 375F (190C). Spread a gossamer layer of Alfredo sauce across the baking dish’s bottom. Construct each shell by generously filling with a harmonious blend of shredded chicken, chopped broccoli, and mozzarella cheese.
- Cascade remaining Alfredo sauce over the arranged shells. Lavishly dust the surface with additional mozzarella and parmesan cheese. Shield the dish with aluminum foil, baking for 20-25 minutes until bubbling. Uncover and continue baking 5-10 minutes to achieve a golden, crispy cheese topping.
- Allow the dish to rest momentarily after removing from the oven. Present the stuffed shells alongside complementary sides like crusty garlic bread or a refreshing salad for a complete culinary experience.
Notes
- Customize the chicken by using rotisserie or leftover grilled chicken for a quick time-saving hack.
- Steam broccoli briefly to maintain its vibrant green color and prevent overcooking, which can make it mushy and less appealing.
- Use whole wheat shells for added fiber and a slightly nutty flavor, perfect for health-conscious eaters.
- Consider low-fat alternatives like Greek yogurt or half-and-half to reduce the calorie content of the Alfredo sauce without sacrificing creaminess.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 660
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 190 mg