Chicken & Broccoli Alfredo Stuffed Shells
I’m always looking for new dinner ideas. Of course, having a food blog I need new recipes to post, but way before I had my blog I loved searching for new ideas! I have countless food magazines, cookbooks and I’m a big stalker of my friends’ food blogs too.
I came across this recipe awhile back from my friend Lauren’s blog Tastes Better From Scratch. (Her recipes are amazing so make sure to check out her blog if you haven’t yet!) I printed her recipe for these Chicken and Broccoli Alfredo Stuffed Shells the minute I saw it and KNEW they were going to be awesome.
Shredded chicken and broccoli are combined with Alfredo sauce and stuffed inside jumbo pasta shells. Easy peasy and SO good! I changed just a few things from her recipe. It was a busy day so I used jarred Alfredo to save on time. I know, I know- homemade is 100 million times better, so next time I make it I’ll be making the homemade. I also added garlic powder to the chicken for extra flavor. It was one tasty dinner and the leftovers the next day were even better!
CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS
INGREDIENTS
- 1 (12 oz.) box Jumbo Shells
- 2 cups cooked, shredded chicken
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1 (12 oz.) bag frozen broccoli florets (steamed then chopped)
- 1 (16 oz.) jar Alfredo sauce OR use the homemade Alfredo recipe below
- 1 cup shredded Mozzarella cheese
- 1/2 cup grated Parmesan cheese
ALFREDO SAUCE
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 1/4 cups whole milk
- 2/3 cup freshly shredded Parmesan
- 3/4 cup freshly shredded Mozzarella cheese
- Salt and pepper, to taste
INSTRUCTIONS
- Cook pasta shells according to package instructions, just until al dente. Drain water and lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.
Full Recipes>>Chicken & Broccoli Alfredo Stuffed Shells