There’s something magical about cheesy chicken and broccoli stuffed shells that brings warmth and joy to any dinner table. Picture this: tender pasta shells cradling a luscious filling of creamy cheese, succulent chicken, and vibrant broccoli, all baked to golden perfection. No Bake Lemon Blueberry Pie Cheesy Beef Taco Pasta The aroma wafts through your kitchen, drawing everyone in like moths to a flame. Decadent Vegan Chocolate Mousse Cake Berry Oatmeal Cheesecake Bars.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Cook the Chicken and Broccoli</strong>: Start by preheating your oven to 375°F (190°C). In a large pot of boiling salted water, cook your jumbo pasta shells according to package instructions until al dente. Drain them carefully.
- <strong>Sauté the Broccoli</strong>: Heat olive oil in a skillet over medium heat. Add chopped broccoli and sauté until bright green and slightly tender, about 5 minutes. Set aside.
- <strong>Prepare the Filling Mix</strong>: In a large bowl, combine shredded chicken with cream cheese, mozzarella, sautéed broccoli, garlic powder, onion powder, salt, pepper, and Italian seasoning. Stir until well mixed.
- <strong>Stuff the Shells!</strong>: Gently stuff each cooked shell with generous amounts of filling using a spoon or piping bag. Place them upright in a greased baking dish until all are filled.
- <strong>Add Sauce and Cheese Topping </strong>: Pour marinara sauce evenly over stuffed shells until covered. Sprinkle remaining mozzarella and Parmesan cheese generously over the top for extra cheesiness.
- <strong>Bake Until Golden Brown </strong>: Cover with foil and bake in preheated oven for 25 minutes. Then remove foil and bake an additional 10-15 minutes until bubbly and golden brown on top.
- <strong>Savor Every Bite </strong>: Remove from oven and allow cooling slightly before serving this cheesy delight! Serve hot with garlic bread or salad for complete satisfaction.
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen broccoli for Cheesy Chicken & Broccoli Stuffed Shells?
- What type of cheese is best for this recipe?
- How can I make this dish vegetarian?
- 📖 Recipe Card
This dish isn’t just a meal; it’s a hug in a bowl, perfect for family gatherings or cozy nights in. I remember the first time I made it for my friends at a potluck – they practically fought over the last shell. It’s one of those recipes that turns an ordinary evening into a memorable feast.
Why You'll Love This Recipe
- Cheesy chicken and broccoli stuffed shells are simple enough for weeknight dinners yet impressive enough for special occasions
- The creamy filling pairs perfectly with tender pasta, creating a delightful texture
- This dish is visually appealing and colorful, making every plate look like art
- Plus, it’s versatile—feel free to switch up the veggies or protein based on your cravings!
I still hear my friends raving about it!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Jumbo Pasta Shells: These large shells are perfect for stuffing; look for the biggest ones you can find.
Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well; feel free to adjust based on how many you’re feeding.
Fresh Broccoli: Use bright green florets for the best flavor and vibrant color in your dish.
Cream Cheese: This adds creaminess to your filling; opt for full-fat for extra richness.
Shredded Mozzarella Cheese: For that gooey, melty goodness that everyone loves; don’t skimp on this!
Parmesan Cheese: A sprinkle of Parmesan on top adds flavor and an irresistible crust.
Garlic Powder: This enhances the overall flavor; fresh garlic works too if you prefer. For more inspiration, check out this Creamy Garlic Chicken recipe.
Onion Powder: Adds depth to the filling without overpowering it.
Salt and Pepper: Essential for seasoning; adjust according to your taste preferences.
Italian Seasoning: A blend of herbs that complements the other flavors beautifully.
Marinara Sauce: Use your favorite store-bought or homemade sauce as a base for baking.
Olive Oil: A drizzle helps sauté the veggies until tender.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook the Chicken and Broccoli: Start by preheating your oven to 375°F (190°C). In a large pot of boiling salted water, cook your jumbo pasta shells according to package instructions until al dente. Drain them carefully.
Sauté the Broccoli: Heat olive oil in a skillet over medium heat. Add chopped broccoli and sauté until bright green and slightly tender, about 5 minutes. Set aside.
Prepare the Filling Mix: In a large bowl, combine shredded chicken with cream cheese, mozzarella, sautéed broccoli, garlic powder, onion powder, salt, pepper, and Italian seasoning. Stir until well mixed.
Stuff the Shells!: Gently stuff each cooked shell with generous amounts of filling using a spoon or piping bag. Place them upright in a greased baking dish until all are filled.
Add Sauce and Cheese Topping : Pour marinara sauce evenly over stuffed shells until covered. Sprinkle remaining mozzarella and Parmesan cheese generously over the top for extra cheesiness.
Bake Until Golden Brown : Cover with foil and bake in preheated oven for 25 minutes. Then remove foil and bake an additional 10-15 minutes until bubbly and golden brown on top.
Savor Every Bite : Remove from oven and allow cooling slightly before serving this cheesy delight! Serve hot with garlic bread or salad for complete satisfaction.
And there you have it—your cheesy chicken and broccoli stuffed shells ready to impress everyone around your table! Enjoy every gooey bite of this delightful dish that’s sure to become a family favorite!
You Must Know
- Cheesy Chicken & Broccoli Stuffed Shells are more than delicious; they provide a comforting meal that feels like a warm hug
- The creamy texture and rich flavors will impress your guests, making it perfect for gatherings or cozy nights in
Perfecting the Cooking Process
Start by cooking the chicken and broccoli first, then prepare the cheese filling while pasta shells are boiling. This sequence saves time and ensures everything is hot and fresh when you assemble your stuffed shells.
Add Your Touch
Feel free to swap out chicken for turkey or add spinach for extra greens. Experimenting with different cheeses can also elevate the flavor profile, so get creative and make this dish uniquely yours!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for the best texture, or microwave if you’re in a hurry.
Chef's Helpful Tips
- To avoid soggy shells, ensure they are cooked al dente before stuffing
- Use grated cheese for better melting and flavor distribution
- For an extra kick, add crushed red pepper flakes to the cheese mixture for a delightful surprise
I remember the first time I made these Cheesy Chicken & Broccoli Stuffed Shells; my friends devoured them! Watching their faces light up was priceless and made all the effort worthwhile. For more inspiration, check out this Chicken Broccoli Alfredo recipe.
FAQ
Can I use frozen broccoli for Cheesy Chicken & Broccoli Stuffed Shells?
Yes, frozen broccoli works well; just thaw and drain excess water before use.
What type of cheese is best for this recipe?
A mix of mozzarella and ricotta creates a creamy, flavorful filling that everyone loves.
How can I make this dish vegetarian?
Substitute chicken with mushrooms or lentils and use vegetable broth for added flavor.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Cheesy Chicken and Broccoli Stuffed Shells
- Total Time: 1 hour
- Yield: Serves 6
Description
Cheesy chicken and broccoli stuffed shells are a comforting and delicious dish that transforms any meal into a memorable occasion. These jumbo pasta shells are filled with a creamy mixture of tender chicken, vibrant broccoli, and gooey cheese, all topped with marinara sauce and baked to perfection. Perfect for family dinners or potlucks, this recipe is sure to impress and satisfy everyone at your table.
Ingredients
- 12 jumbo pasta shells
- 3 boneless, skinless chicken breasts, cooked and shredded
- 1 cup fresh broccoli florets
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tsp Italian seasoning
- 2 cups marinara sauce (store-bought or homemade)
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente; drain.
- In a skillet over medium heat, sauté the broccoli in olive oil for about 5 minutes until tender.
- In a large bowl, mix the shredded chicken with cream cheese, mozzarella, sautéed broccoli, garlic powder, onion powder, salt, pepper, and Italian seasoning.
- Stuff each shell generously with the filling mixture and place them upright in a greased baking dish.
- Pour marinara sauce over the shells until fully covered and sprinkle remaining mozzarella and Parmesan on top.
- Cover with foil and bake for 25 minutes; remove foil and bake an additional 10-15 minutes or until golden brown.
- Allow cooling slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed shell (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
