Perfectly portioned pasta with a decadent sauce, these Chicken and Broccoli Alfredo Stuffed Shells are a total crowd pleaser!
Pasta is my love language. That’s pretty evident if you just casually browse this site. I mean, the pasta category has way more entries than any other one. I’m blaming my Italian bloodline.
And though I do have tons of easy pasta dishes on my site, like Penne alla Vodka, Shrimp Scampi, Louisiana Chicken Pasta, etc., I’ve always had an aversion to stuffed shells recipes. In fact, I even created an Unstuffed Shells recipe to skip what I’ve always thought was a tedious process.
While I love all of those recipes, I’m discovering that the process for stuffed shells isn’t that bad. And look at that portion control!
I basically made this recipe out of necessity. We had some leftover chicken to use up, and I had some extra Skinny Alfredo Sauce left in my fridge. I saw a recipe for traditional stuffed shells on my daily foodie reads and thought–why not make an alfredo-based version?
You pretty much just combine some precooked, nutrient-dense ingredients, stuff them in cooked pasta shells, and douse my the alfredo sauce that is waaaay lighter than any of the butter and cream versions of alfredo you’ve had. Delicious and healthy!
So this is definitely a recipe you want to print out and save for the times when you’re stuck on how to use up leftovers. Swap in fish or extra veggies for the chicken. Use whatever veggies you have around if you don’t want to use broccoli. So many options!
You can also use some help from the grocery store if you don’t have leftovers. It will still be easy and healthy. But some precooked chicken and steam-in-bad frozen broccoli.
The beauty of this dish is that you can totally make all of the components ahead of time for a super quick meal!
Can I make chicken and broccoli alfredo stuffed shells ahead of time?
Make the alfredo and refrigerate it. Store away some leftover chicken breast meat and whatever veggies you have. One the night you want to throw it all together, boil your pasta, stuff the shells, and bake. So easy!
This is also a great dish to make everything ahead and reheat later, either for yourself for friends/family. Compile the whole casserole, cover with tin foil, and refrigerate. When it’s time to cook, bring it to room temp on the kitchen counter for about 30 minutes, then bake according to step 6 in the directions.
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there.
Chicken and Broccoli Alfredo Stuffed Shells
Ingredients
FOR THE ALFREDO SAUCE
- 2 cups unsweetened, plain almond milk
- 2 tbsp cornstarch
- 1 garlic clove, minced
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 4 tbsp 1/3 less fat (light) cream cheese
- 1/2 cup grated parmesan cheese use the kind in the refrigerated section rather than the green-bottle stuff.
FOR THE SHELLS
- 24 jumbo shells (about 6 ounces)
- 1 1/2 cups cooked chicken breast, shredded
- 12 ounces steam-in-bag broccoli florets (frozen or fresh)
- 1/2 cup part-skim, shredded mozzarella cheese
Instructions
PREP THE ALFREDO SAUCE
- In a medium sauce pan, whisk together almond milk , cornstarch, garlic, garlic powder, and kosher salt. Turn heat to high and bring to a slow boil, whisking frequently so cornstarch doesn't stick to the bottom of the pan.
- Turn heat to low and continue to cook until slightly thickened, about 2-3 minutes.
- Whisk in cream cheese, one tablespoon at a time, until melted.
- Sprinkle parmesan cheese in slowly, whisking as you go. If you try to add all the cheese in at one time, it might clump together. Once all cheese is added, finish with cracked pepper.
- Take sauce off heat and let cool for about 5 minutes.
PREP AND COOK THE SHELLS
- Preheat oven to 375F. Spritz a 13×8 baking dish with cooking spray. Spread about 1/2 cup of the alfredo sauce in a thin, even layer on the bottom of the baking dish.
- Boil the shells according to the package directions, undercooking by about 2 minutes. Drain and run cold water over the shells to stop them from cooking. Set side.
- Cook broccoli according to package directions. Let cool, then place in a large bowl and mash slightly to get smaller chunks.
- Mix chicken, mozzarella, and 2/3 cup of alfredo sauce into the broccoli. Spoon mixture into cooked shells, about 2 tablespoons at a time.
- Place stuffed shells evenly in the baking dish. Drizzle remaining alfredo sauce over the top of the shells.
- Bake, uncovered, for 25 minutes or until sauce is bubbling.
Yum, yum, yum!! This was so tasty and actually really quick and easy to assemble once I had the chicken shredded, broccoli steamed, and shells par cooked.
Glad you liked it, Taryn!
Delicious, and my husband couldn’t tell it was lightened up! I look forward to trying more of your recipes.
Comments like this keep me motivated to make new recipes. Thank you so much!
This makes me so happy! Thanks, Michelle.
This has become our new favorite dish! My husband requested it for his birthday dinner. LOVE IT!
Sorry, Sue. I was way behind on approving comments. But I read your review and it means a lot to me! Thank you for taking the time to comment. 🙂
Hi Geri! I made the alfredo sauce and added shrimp and put it over pasta – it was DELICIOUS!! I did add a pinch of nutmeg because I like that in my alfredo. I will definitely make it again 🙂 Thanks for doing all the heavy lifting in creating lightened up versions of lots of favorites!
Yay!!! Thanks for the review, MaryBeth. I’m so glad you like the recipe.
Love these stuffed shells! So delicious with the Alfredo sauce and I love that they are a lightened up version and still decadent and amazing!