Ready in: 1 hour · Serves: 6 · Technique: Baking · Storage: Refrigerate for up to 3 days.
Quick Answer
These Chicken Broccoli Garlic Alfredo Shells are a creamy and comforting dish that combines pasta shells with chicken and broccoli in a rich Alfredo sauce, perfect for holiday gatherings.
With the holiday season just around the corner, my kitchen is buzzing with the anticipation of gathering friends and family. There's nothing quite like the warmth of a home-cooked meal to bring everyone together. Today, I'm excited to share with you a dish that's perfect for those chilly fall evenings: Chicken Broccoli Garlic Alfredo Shells. Simple, satisfying, and utterly comforting, this recipe puts a spin on traditional pasta that's sure to please a crowd during Thanksgiving or Christmas feasts.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Perfect for holiday gatherings and cozy family dinners.
- Rich, creamy flavor that satisfies everyone at the table.
- Quick and easy to assemble, making it a stress-free option.
- Versatile ingredient options to suit various tastes.
- Can be made ahead of time, offering convenience for busy schedules.
Ingredients
Gather the following ingredients to create this delicious dish:
Pasta
- 12 ounces jumbo pasta shells
Filling
- 2 teaspoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Alfredo Sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
How to Make Chicken Broccoli Garlic Alfredo Shells (Step-by-Step)
Follow these simple steps to create a delightful meal that everyone will love:
Step 1: Cook the Pasta
Start by boiling a large pot of salted water. Add the jumbo pasta shells and cook them according to the package directions until they're al dente. Be sure to keep an eye on them to avoid overcooking! Drain and set aside while you work on the filling.
Step 2: Cook the Chicken and Broccoli
In a large skillet, heat the olive oil over medium heat. Add the diced chicken, seasoning it with salt, pepper, and Italian seasoning. Sauté the chicken until golden brown, which should take about 6-8 minutes. Once cooked, add the broccoli florets and minced garlic, stirring for an additional 3-4 minutes until the broccoli is bright green and tender.
Step 3: Make the Alfredo Sauce
Pour in the heavy cream while stirring continuously and add the grated Parmesan cheese. Watch as the cheese melts into the cream, creating a luscious sauce! Stir until smooth and glossy, filling your kitchen with the delightful aroma of garlic.
Step 4: Combine and Fill
Preheat your oven to 350°F (175°C). Gently mix the cooked shells into the Alfredo sauce, ensuring each shell is generously coated. Carefully fill each shell with the creamy mixture using a spoon or a small cookie scoop for ease.
Step 5: Top with Cheese
Place the filled shells into a greased 9x13-inch baking dish. Sprinkle shredded mozzarella cheese on top for a deliciously golden crust when baked. The sight of this just before going into the oven is hard to resist!
Step 6: Bake
Bake in the preheated oven for about 25-30 minutes, until the cheese is bubbly and slightly browned. Your kitchen will fill with the heavenly aroma, surely enticing neighbors to take a peek!
Common Mistakes to Avoid
- Overcooking the pasta: Make sure to cook the shells al dente; they will continue to cook in the oven.
- Not seasoning well: Don't forget to season each component, from the chicken to the sauce, or you risk a bland dish.
- Filling shells too loosely: Ensure you fill each shell generously; otherwise, they'll dry out while baking.
Tips and Tricks for Success
- Experiment with different vegetables, like spinach or peas, if you want to switch things up!
- Make it ahead of time: Prep everything and assemble it in the baking dish, then cover and refrigerate until you're ready to bake.
- Consider adding crushed red pepper flakes for a kick of heat.
Variations
- Substitute chicken with turkey or cooked sausage.
- Use gluten-free pasta shells for a gluten-free option.
- Swap out broccoli for zucchini or asparagus.
- Replace heavy cream with a lighter option like half-and-half.
How to Serve
- Pair with a side salad for a refreshing contrast.
- Serve with warm, crusty bread for dipping.
- Add roasted veggies for a splash of color and nutrition.
- Garnish with freshly chopped parsley for an extra touch.
Make Ahead and Storage
- Make Ahead: Prep everything and assemble in the baking dish, cover, and refrigerate until ready to bake.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the oven until heated through, or in the microwave for a quick option.
- Freezing: Can be frozen before baking; thaw in the refrigerator overnight before cooking.
Recipe Notes / What I Learned
During my many tests of this recipe, I found that using fresh ingredients, especially the broccoli, makes all the difference in both flavor and texture. Plus, this dish has a wonderful way of showcasing the beauty of simple ingredients when combined with a creamy sauce.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 filled shell
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 30g protein · 40g carbs · 20g fat
Recipe by:
Creamy Chicken Broccoli Alfredo Shells
Ingredients
Equipment
Method
- Start by boiling a large pot of salted water. Add the jumbo pasta shells and cook them according to the package directions until they’re al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken, seasoning it with salt, pepper, and Italian seasoning. Sauté until golden brown, about 6-8 minutes. Add broccoli and minced garlic, stirring for an additional 3-4 minutes until broccoli is bright green and tender.
- Pour in the heavy cream while stirring continuously and add the grated Parmesan cheese. Stir until smooth and glossy.
- Preheat your oven to 350°F (175°C). Mix the cooked shells into the Alfredo sauce. Fill each shell with the creamy mixture.
- Place filled shells into a greased baking dish and sprinkle shredded mozzarella cheese on top. Bake for about 25-30 minutes until cheese is bubbly and slightly browned.
Notes
FAQs
1. Can I make Chicken Broccoli Garlic Alfredo Shells ahead of time?
Yes, you can prep everything and assemble the dish in a baking dish. Cover and refrigerate until you're ready to bake.
2. What can I substitute for heavy cream?
You can use half-and-half or a dairy-free cream alternative, but the texture and richness may vary slightly.
3. How do I prevent the pasta from getting mushy?
Cook the jumbo pasta shells al dente; they will continue to cook in the oven. Be sure to keep an eye on them while boiling.
4. Can I add other vegetables to this dish?
Absolutely! Feel free to experiment with different veggies like spinach or peas to enhance the flavor and nutrition.
5. How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
