Chicken Alfredo Stuffed Shells
Jumbo pasta shells stuffed with a mixture of shredded chicken and steamed broccoli in a creamy Alfredo sauce, topped with mozzarella and baked until bubbly.
Equipment
- Oven
- Large Pot
- large plate or baking sheet
- Medium Saucepan
- Small Bowl
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Spoon
Ingredients
Ingredients
- 12 ounce boxJumbo pasta shells
- 2 1/2 cupscooked chicken shredded (I use rotisserie)
- 1 1/2 cupsfresh broccoli steamed and chopped
- 3 Tablespoonsunsalted butter
- 3 clovesgarlic minced
- 1 cupheavy whipping cream
- 1 1/4 cupswhole milk
- 2/3 cupfreshly grated parmesan cheese
- 3/4 cupshredded mozzarella cheese divided
- 2 largeegg yolks beaten
- salt and freshly ground black pepper to taste
Instructions
Instructions
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until just al dente. Drain and arrange the shells in a single layer on a large plate or baking sheet to cool so they do not stick together.
- In a medium saucepan over medium heat, combine the unsalted butter, minced garlic, heavy whipping cream, and whole milk. Heat until the mixture comes to a simmer.
- In a small bowl, beat the two egg yolks. Temper the eggs by adding a spoonful of the hot cream mixture to the eggs while stirring; repeat with several more spoonfuls. Slowly stir the tempered egg mixture back into the saucepan. Remove the pan from the heat.
- Stir the 2/3 cup freshly grated Parmesan and 1/2 cup of the shredded mozzarella into the sauce until smooth. Season the sauce with salt and freshly ground black pepper to taste.
- Measure out and set aside 1/2 cup of the finished Alfredo sauce for the filling; keep the remaining sauce in the saucepan for pouring over the shells later. Reserve the remaining 1/4 cup shredded mozzarella for topping.
- In a large mixing bowl, toss together the shredded cooked chicken, steamed chopped broccoli, and the reserved 1/2 cup Alfredo sauce until evenly combined.
- Spread a spoonful of Alfredo sauce across the bottom of a 9×13-inch baking dish to lightly coat the surface.
- Fill each cooled jumbo shell with a large spoonful of the chicken-and-broccoli mixture and place the filled shells in a single layer in the prepared baking dish.
- Pour the remaining Alfredo sauce evenly over the filled shells. Sprinkle the reserved 1/4 cup shredded mozzarella over the top.
- Bake uncovered at 350°F for about 25 minutes, or until the dish is heated through and the sauce is bubbly. Let rest a few minutes before serving.
Notes
Notes
Make Ahead Instructions
: Assemble stuffed shells through step 8 of the recipe, just before baking. Cover pan and refrigerate up to 1 day in advance, until ready to bake.
Freezing Instructions:
Cook the noodles 2-3 minutes less than al dente. Assemble the dish following the recipe directions but don't bake it (consider using a disposable container or aluminum pan). Cover with a layer of plastic wrap and then a double layer of aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge. Remove the plastic wrap, cover it back up with aluminum foil, and bake for 45 minutes. Remove foil and bake uncovered for 15-20 more minutes or until warmed through and bubbly.
Make Ahead Instructions
: Assemble stuffed shells through step 8 of the recipe, just before baking. Cover pan and refrigerate up to 1 day in advance, until ready to bake.
Freezing Instructions:
Cook the noodles 2-3 minutes less than al dente. Assemble the dish following the recipe directions but don't bake it (consider using a disposable container or aluminum pan). Cover with a layer of plastic wrap and then a double layer of aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge. Remove the plastic wrap, cover it back up with aluminum foil, and bake for 45 minutes. Remove foil and bake uncovered for 15-20 more minutes or until warmed through and bubbly.