Cheesy Chicken & Broccoli Stuffed Shells are like a warm hug for your taste buds. Picture this: tender pasta shells cradling creamy, cheesy goodness with succulent chicken and vibrant broccoli. Every bite is a delightful explosion of flavors that dance on your palate and make your kitchen smell like a cozy Italian bistro. For more inspiration, check out this more lunch ideas recipe.
I still remember the first time I made these stuffed shells. My family’s eyes lit up as they took their first bites, and I knew I had struck gold in the culinary world. These are perfect for family dinners or when you want to impress friends during game night—trust me, they won’t be able to resist going back for seconds!
Why You'll Love This Recipe
- The ease of preparation makes it perfect for busy weeknights, while the blend of flavors will have everyone begging for more
- Visually stunning with its bright colors, this dish is a feast for the eyes too
- Plus, it’s versatile enough to adapt based on what’s in your fridge!
I once served these at a potluck, and let’s just say I nearly had to fight off people trying to sneak leftovers into their bags.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Jumbo Pasta Shells: Look for large shells that can hold all that cheesy goodness inside perfectly.
- Boneless, Skinless Chicken Breasts: About 3-4 breasts work well; adjust depending on how many you’re feeding.
- Fresh Broccoli: Use vibrant green florets; they add color and crunch to your filling.
- Ricotta Cheese: Creamy ricotta gives that dreamy texture; opt for whole milk ricotta if you want extra richness.
- Shredded Mozzarella Cheese: This melty goodness brings everything together beautifully; don’t skimp!
- Parmesan Cheese: A sprinkle of grated Parmesan on top adds a salty finish that enhances flavor.
- Garlic Powder: A dash of garlic powder gives depth; use fresh garlic if you want even more flavor.
- Italian Seasoning: This blend of herbs elevates the filling with aromatic notes of basil, oregano, and thyme.
- Salt and Pepper: Essential for seasoning; don’t forget to taste as you go!
- Olive Oil: A drizzle before baking helps the tops get golden brown and crispy.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preparation Phase: Get Ready to Cook!
Preheat your oven to 375°F (190°C). While it’s warming up, boil water in a large pot and cook those jumbo pasta shells until al dente. Drain them carefully so none get ripped apart—nobody wants sad broken shells.
Cook the Chicken!
In a skillet over medium heat, add a splash of olive oil. Once hot, toss in diced chicken seasoned with salt and garlic powder. Sauté until cooked through and golden brown, about 6-8 minutes.
Add the Broccoli!
Stir in chopped broccoli florets with the chicken. Cook until they turn bright green and tender—this usually takes another 3-4 minutes. Your kitchen should smell heavenly by now!
Create the Filling!
In a mixing bowl, combine cooked chicken and broccoli with ricotta cheese, half of the mozzarella cheese, Parmesan cheese, and Italian seasoning. Mix until everything is well combined but still chunky enough for texture.
Stuff Those Shells!
Carefully spoon your delicious filling into each jumbo shell using either a small spoon or your hands if you’re feeling adventurous! Place them seam-side up in a greased baking dish.
Bake to Perfection!
Cover the stuffed shells with remaining mozzarella cheese and drizzle some olive oil on top. Bake uncovered for about 25-30 minutes or until bubbly and golden brown. Your home will smell like an Italian paradise!
Now that you’ve guided yourself through this delightful journey of making Cheesy Chicken & Broccoli Stuffed Shells, gather around the table with family or friends and enjoy this ultimate comfort food experience! For more inspiration, check out this dinner recipes recipe.
You Must Know
- Cheesy Chicken & Broccoli Stuffed Shells are a weeknight lifesaver
- They combine comfort and nutrition, perfect for picky eaters
- The creamy filling and melted cheese create a dish that’s as delightful to the eyes as it is to the palate
Perfecting the Cooking Process
Start by cooking the chicken first; while it cools, boil the pasta shells and prepare your cheesy filling. This sequence ensures everything aligns perfectly for assembly.
Add Your Touch
Feel free to swap out broccoli for spinach or add sun-dried tomatoes for extra flavor. A sprinkle of red pepper flakes can also give your dish a delightful kick!
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 optimal texture.
Chef's Helpful Tips
- Cheesy Chicken & Broccoli Stuffed Shells can be made ahead of time and frozen
- Just thaw before baking!
- Incorporate fresh herbs like basil or parsley for added freshness, enhancing the flavor profile beautifully
- Always taste your filling before stuffing; adjust seasoning as needed!
The first time I made these stuffed shells, my family devoured them in minutes. They even asked if they could have them every week, which made me feel like a culinary superstar!
FAQ
Can I use other vegetables in Cheesy Chicken & Broccoli Stuffed Shells?
Absolutely! Carrots, zucchini, or bell peppers work great too.
How do I make the stuffing creamier?
Add more cream cheese or sour cream to enhance the filling’s creaminess.
Can I prepare Cheesy Chicken & Broccoli Stuffed Shells ahead of time?
Yes! Assemble them and store in the fridge or freezer until ready to bake.
Cheesy Chicken & Broccoli Stuffed Shells
- Total Time: 50 minutes
- Yield: Approximately 6 servings 1x
Description
Cheesy Chicken & Broccoli Stuffed Shells deliver a comforting, indulgent meal that’s perfect for family dinners or casual gatherings. These jumbo pasta shells are generously filled with a creamy blend of tender chicken, vibrant broccoli, and rich cheeses, offering a delightful burst of flavor in every bite.
Ingredients
- 12 jumbo pasta shells
- 3 boneless, skinless chicken breasts (about 1.5 lbs), diced
- 2 cups fresh broccoli florets
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Boil water in a large pot and cook jumbo pasta shells until al dente. Drain carefully.
- In a skillet, heat olive oil over medium heat. Add diced chicken seasoned with salt and garlic powder; sauté until golden brown, about 6-8 minutes.
- Stir in chopped broccoli; cook until bright green and tender, about 3-4 minutes.
- In a bowl, combine chicken mixture with ricotta, half the mozzarella, Parmesan cheese, and Italian seasoning; mix well.
- Fill each pasta shell with the mixture and place seam-side up in a greased baking dish.
- Top with remaining mozzarella and drizzle with olive oil. Bake uncovered for 25-30 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell (approximately 150g)
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg