Are you searching for a comforting pasta dish that satisfies both your protein and vegetable needs? These creamy cheesy chicken and broccoli stuffed shells are exactly what you’ve been looking for! Baked to perfection in a rich sauce, this dish combines tender chicken, nutritious broccoli, and three types of cheese for an irresistible dinner option your whole family will love.
Why You’ll Fall in Love With These Cheesy Chicken and Broccoli Stuffed Shells
There’s something undeniably comforting about pasta shells stuffed with a creamy mixture and baked until golden and bubbly. Every bite delivers a perfect combination of flavors and textures that make this dish truly special.
What makes these stuffed shells stand out is the delicious balance between protein-packed chicken, nutrient-rich broccoli, and the trio of cheeses that create that irresistible gooey factor. The jumbo pasta shells serve as perfect vessels for the rich filling, creating individual pockets of flavor that are both impressive and satisfying.
The aroma that fills your kitchen when these are baking is absolutely incredible! The herbs and garlic mingle with the cheeses to create a mouthwatering scent that will have everyone asking when dinner will be ready. Trust me, the anticipation is part of the experience!
If you enjoy creative comfort food, you might also want to try my Lemon Coconut Cheesecake Cookies for dessert after this hearty main course.
What You’ll Need for This Recipe
For the Stuffed Shells:
- 20 jumbo pasta shells
- 2 cups cooked, shredded chicken breast
- 2 cups fresh broccoli florets, finely chopped
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
For the Sauce:
- 2 cups marinara sauce
- 1/2 cup additional mozzarella cheese for topping
Essential Kitchen Tools
To prepare this delicious meal, you’ll need:
- A large pot for boiling pasta
- A colander for draining
- A 9×13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Aluminum foil
Ingredient Substitutions and Additions
One of the beautiful aspects of this recipe is its flexibility. Here are some ways you can customize it to suit your preferences:
- Protein Options: While chicken works wonderfully, you could substitute ground turkey or even rotisserie chicken for convenience.
- Cheese Variations: Try using fontina or provolone in place of some of the mozzarella for a different flavor profile.
- Veggie Additions: Add spinach, diced bell peppers, or mushrooms to the filling for extra vegetables.
- Sauce Alternatives: Replace the marinara with a creamy alfredo sauce for an even richer dish.
- Herbs: Fresh herbs like basil or parsley can be used instead of dried for brighter flavor.
For another vegetable-forward dish that pairs well with these shells, check out my Honey Roasted Butternut Squash.
Step-by-Step Instructions
Preparing the Shells and Filling
First, preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
Cook the jumbo pasta shells in a large pot of salted boiling water until they reach al dente texture, about 8-9 minutes. You want them firm enough to hold their shape but pliable enough to stuff. Drain them carefully and set aside to cool slightly.
While the pasta cools, prepare your filling by combining the shredded chicken, finely chopped broccoli, ricotta cheese, 1 cup of mozzarella, Parmesan cheese, eggs, minced garlic, dried basil, oregano, salt, and pepper in a large mixing bowl. Mix everything thoroughly until well incorporated.
Assembling and Baking
Spread a thin layer of marinara sauce on the bottom of your prepared baking dish. This prevents the shells from sticking and adds flavor to the bottom of each shell.
Now comes the fun part! Carefully fill each pasta shell with a generous amount of the chicken and broccoli mixture. Arrange them seam-side up in the baking dish, nestling them close together.
Pour the remaining marinara sauce over the stuffed shells, ensuring they’re evenly covered. The sauce will help keep the pasta moist during baking.
Sprinkle the additional 1/2 cup of mozzarella cheese on top for that perfect golden, bubbly finish.
Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is beautifully golden and bubbly.
Allow the dish to cool for about 5 minutes before serving. This resting period helps the flavors to settle and makes serving easier.
What to Serve with Cheesy Chicken and Broccoli Stuffed Shells
These stuffed shells are hearty enough to stand alone as a complete meal, but they pair wonderfully with:
- A crisp garden salad with Italian vinaigrette
- Garlic bread or breadsticks for sopping up extra sauce
- Steamed vegetables like asparagus or green beans
- A light soup as a starter, such as tomato or minestrone
For a sweet ending to your meal, my White Chocolate Raspberry Cake would be a delightful contrast to the savory shells.
Pro Tips for Perfect Stuffed Shells
- Don’t overcook the pasta: Shells should be al dente since they’ll continue cooking in the oven.
- Pre-cook the broccoli: If you prefer softer broccoli, blanch the florets briefly before adding to the filling.
- Make ahead option: You can assemble the shells up to 24 hours in advance and refrigerate until ready to bake. Just add an extra 10 minutes to the covered baking time.
- Freezer friendly: Prepare the entire dish, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking.
- Even portions: Use an ice cream scoop for consistent filling amounts in each shell.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Freezer: Freeze individual portions or the entire dish (unbaked or baked) for up to 3 months.
- Reheating: Warm refrigerated leftovers in a 350°F oven for 15-20 minutes or microwave individual portions covered with a damp paper towel.
Frequently Asked Questions
Can I prepare these shells ahead of time?
Absolutely! You can assemble everything up to a day ahead and keep refrigerated until you’re ready to bake. Just add about 10 extra minutes to the baking time if coming straight from the refrigerator.
How do I prevent the shells from tearing?
Cook them just until al dente and be gentle when handling. It also helps to let them cool slightly before stuffing so they’re easier to handle.
Can I freeze this dish?
Yes! These stuffed shells freeze beautifully. You can freeze them before or after baking. If freezing before baking, thaw in the refrigerator overnight before cooking.
What if I can’t find jumbo shells?
Manicotti tubes or large cannelloni can work as substitutes, though the filling technique might be slightly different.
Can I make this vegetarian?
Definitely! Simply omit the chicken and add more vegetables like spinach, mushrooms, or zucchini.
A Perfect Family Dinner Solution
These cheesy chicken and broccoli stuffed shells are truly a versatile addition to your dinner rotation. They combine protein, vegetables, and pasta in one delightful package that’s sure to please even picky eaters. The combination of three different cheeses creates an irresistibly creamy texture, while the chicken and broccoli add substance and nutrition.
I love that this dish can be prepared in advance, making it perfect for busy weeknights or special occasions when you want to minimize last-minute cooking. The presentation is impressive enough for company, yet the recipe is straightforward enough for everyday family dinners.
If you make this recipe, I’d love to see your results! Please share your photos on Pinterest and let me know how you enjoyed it. Your feedback helps inspire more delicious recipes for everyone to enjoy!
Nutritional Information (per serving):
- Calories: Approximately 350
- Servings: 6
- Prep Time: 20 minutes
- Cooking Time: 35-40 minutes
- Total Time: 55-60 minutes
Happy cooking and even happier eating!