Description
These Chicken and Broccoli Stuffed Shells are a creamy, comforting dish combining tender jumbo pasta shells filled with a savory mixture of rotisserie chicken, fresh steamed broccoli, peppercorn ranch, and cream cheese. Topped with rich Alfredo sauce and melted mozzarella, this family-friendly baked pasta meal is perfect for busy weeknights or casual gatherings. It’s easy to prepare ahead and bake when ready, offering a delicious and satisfying option that’s budget-friendly and full of flavor.
Ingredients
Pasta
- 1 12 oz box jumbo pasta shells
Filling
- 1 cup prepared peppercorn ranch or ranch dressing
- 4 oz chive and onion cream cheese, softened
- 1 tsp dry Italian seasoning
- 1/2 tsp red pepper flakes
- 2 cups rotisserie chicken, chopped
- 2 cups steamed broccoli florets, roughly chopped
- 1/4 cup grated Parmesan cheese
- 1 tsp granulated garlic or garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded mozzarella cheese, divided
Sauce and Garnish
- 1 16 oz jar prepared Alfredo sauce
- 1 Tbsp chopped Italian parsley for garnishing
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 13 x 9-inch baking dish with cooking spray to prevent sticking.
- Cook Pasta Shells: Bring a large pot of salted water to a boil, then cook the jumbo pasta shells according to the package directions until they are al dente. Drain the shells, rinse briefly with cool water to stop the cooking process, and let them cool enough to handle without breaking.
- Make the Filling Base: In a medium bowl, beat together 1 cup of prepared peppercorn ranch and 4 oz of softened chive and onion cream cheese with 1 tsp dry Italian seasoning and 1/2 tsp red pepper flakes using a hand mixer until you have a smooth, creamy mixture.
- Add Filling Ingredients: Stir into the creamy base the 1/4 cup grated Parmesan cheese, 2 cups chopped rotisserie chicken, 2 cups steamed and chopped broccoli, and 1 cup shredded mozzarella cheese. Season the mixture with 1 tsp granulated garlic, 1/2 tsp salt, and 1/2 tsp black pepper, then taste and adjust seasoning if necessary.
- Stuff the Shells: Using a tablespoon, spoon the chicken and broccoli filling into each cooked pasta shell. Arrange the stuffed shells side by side in the prepared baking dish without overcrowding.
- Add Sauce and Cheese: Pour the entire 16 oz jar of Alfredo sauce evenly over the stuffed shells to cover them. Then sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top for a rich melted cheese finish.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 35 to 40 minutes, or until the Alfredo sauce is bubbly and the cheese on top is lightly golden brown.
- Garnish and Rest: Remove the dish from the oven and sprinkle 1 tablespoon of chopped Italian parsley over the top for freshness and color. Let the stuffed shells rest for about 5 minutes before serving to allow flavors to meld and the dish to set.
Notes
- Cook the pasta shells just until al dente to prevent tearing or falling apart during filling and baking.
- Drain and cool shells well before filling to handle them gently and maintain their shape.
- If using frozen broccoli, thaw fully and drain or steam until tender-crisp to avoid a watery filling.
- Shred chicken finely or pulse in a food processor for a smoother filling texture if desired.
- Adjust ranch quantity or use milder ranch to reduce salt and tanginess.
- If cheese browns too quickly, cover loosely with foil for the first 20-25 minutes of baking, then remove to finish browning.
- Try using other cheeses like ricotta, provolone, or Italian blend by keeping the total cheese amount similar for variation.
- For make-ahead meals, assemble and refrigerate, then bring to room temperature for 15 minutes before baking, adding a few additional minutes to bake time if baking cold.
- Serve with a fresh side salad like Peach and Goat Cheese Salad for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
