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Recipe by:

Elena SMITH

Creamy Chicken Broccoli Alfredo Shells

A creamy and comforting dish that combines pasta shells with chicken and broccoli in a rich Alfredo sauce, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Pasta
  • 12 ounces jumbo pasta shells
Group: 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
Group: Alfredo Sauce
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large pot
  • Large skillet
  • 9x13-inch baking dish
  • Oven

Method
 

  1. 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.
  2. 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.
  3. Pour in the heavy cream while stirring continuously and add the grated Parmesan cheese. Stir until smooth and glossy.
  4. Preheat your oven to 350°F (175°C). Mix the cooked shells into the Alfredo sauce. Fill each shell with the creamy mixture.
  5. 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

Ensure to cook the shells al dente as they will continue to cook in the oven. Season well to avoid a bland dish.