This chicken broccoli alfredo stuffed shells is ideal for a large crowd. If you serve it to your friends, you will not have to worry about creating other dishes. This is a complete meal on its own. You can also serve this to visitors. It’s elegant, it’s fancy, and it’s delicious. You do not need to worry that they will not like this because it’s a pasta recipe that’s too good to be true!
One of our friends over at Tastes Better From Scratch has this to say about the recipe:
“And since I’m the one usually in charge of dinner, we’ve been having all of my favorite cheesy pastas lately. I love that it’s a meal my kids will always eat happily, without me having to beg them to finish their dinner. My husband was a particular fan of these Chicken and Broccoli Alfredo Stuffed Shells. The name pretty much says it all.”
Another thing I love most in this recipe is the inclusion of broccoli. The kids will not even mind the broccoli because they’re too busy enjoying the dish itself!
Ingredients
1 (12 oz) box Barilla Jumbo Shells
2 1/2 cups cooked, shredded chicken (Use Costco rotisserie if you like)
1 1/2 cups chopped steamed Green Giant broccoli
3 tablespoons Land O Lakes unsalted butter
3 cloves garlic, minced
1 cup Borden heavy cream
1 1/4 cups Borden whole milk
2/3 cup Sargento freshly shredded Parmesan
3/4 cup Sargento freshly shredded mozzarella cheese, divided
2 large egg yolks, beaten (Eggland’s)
Morton Salt and McCormick freshly ground black pepper, to taste
Instructions
- Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don’t stick together.
- Make alfredo sauce:
- Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls. Then slowly add the egg mixture to the saucepan and stir to combine. Remove from heat and stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
- To a large mixing bowl add chicken, broccoli and 1/2 cup alfredo sauce and toss to combine. Add a spoonful of alfredo sauce to the bottom of a 9×13” pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
- Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
- Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.
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Quick Tip: If you don’t have much time, you can use a 24 oz canned alfredo sauce.
Thanks again to Tastes Better From Scratch for this amazing recipe.
