When I was a teenager, Tuesday nights were always “pasta night” at my grandmother’s house. And while her lasagna was legendary, my favorite dish was always her stuffed shells—oozing with cheese, packed with flavor, and always made with love. This Cheesy Chicken & Broccoli Stuffed Shells recipe is inspired by her, but with a little twist: a hearty, protein-packed filling that’s as creamy as it is comforting.
Perfect for meal prepping or feeding a hungry crowd, these cheesy shells combine tender chicken, vibrant broccoli, and three kinds of cheese in a creamy, savory blend. Whether it’s a chilly winter night or a laid-back summer dinner, this dish hits all the right notes.
🕒 Quick Recipe Overview
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 8
- Cuisine: American
- Best for: Year-round comfort food
- Main Keyword: Cheesy Chicken & Broccoli Stuffed Shells
📝 Ingredients
For the Shells:
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 ½ cups steamed broccoli, finely chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded cheddar cheese
- ½ teaspoon onion powder
- Salt and pepper to taste
👩🍳 Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook jumbo shells until al dente (about 8–9 minutes). Drain and rinse under cold water. Set aside on a baking sheet.
2. Make the Filling
In a large bowl, mix shredded chicken, chopped broccoli, ricotta, mozzarella, Parmesan, egg, garlic powder, salt, and pepper. Combine until evenly blended.
3. Prepare the Cheese Sauce
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Add cheddar cheese and onion powder, stirring until melted and creamy. Season with salt and pepper to taste.
4. Stuff the Shells
Preheat oven to 375°F (190°C). Spoon about 2 tablespoons of the filling into each shell. Place shells in a greased 9×13-inch baking dish.
5. Pour and Bake
Pour the cheese sauce evenly over the stuffed shells. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 5 minutes to lightly brown the top.
6. Serve and Enjoy
Let cool for 5–10 minutes before serving. Sprinkle with extra Parmesan and chopped parsley if desired.
🌟 Pro Tips for Perfect Shells
- Use rotisserie chicken for a quick and flavorful shortcut.
- Make ahead: Assemble and refrigerate for up to 24 hours before baking.
- Freeze it: Bake and freeze portions for an easy reheat meal later.
🍽️ Serving Suggestions
- Side dish: Garlic breadsticks or a fresh Caesar salad.
- Drink pairing: A crisp Pinot Grigio or sparkling water with lemon.
- Dessert: End with a light lemon sorbet or chocolate mousse.
🔄 Variations to Try
- Vegetarian version: Skip the chicken and double the broccoli or add spinach.
- Spicy kick: Add a dash of red pepper flakes to the filling.
- Extra creamy: Mix in a spoonful of cream cheese into the filling.
📣 Let’s Hear From You!
Have you tried these Cheesy Chicken & Broccoli Stuffed Shells? Share your thoughts, photos, or creative twists in the comments or tag me on Instagram! I love seeing your creations come to life.