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- 20 jumbo pasta shells - 1 cup cooked chicken, shredded - 1 cup broccoli florets, steamed and chopped The main stars of this dish are jumbo pasta shells, cooked chicken, and broccoli. The shells hold the filling well, making them ideal for this recipe. You can use any cooked chicken, but I love using rotisserie chicken for flavor and ease. Steamed and chopped broccoli adds a nice crunch and color. - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese Cheese brings richness to these stuffed shells. I use ricotta for creaminess, mozzarella for melting, and Parmesan for a sharp taste. Feel free to mix and match cheeses based on your taste. - 1 cup marinara sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Marinara sauce gives a nice base flavor. Garlic and onion powders add depth without overpowering the dish. Adjust the salt and pepper to your liking. You can even add your favorite herbs for extra flavor. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step helps cook the dish evenly. 2. Cook 20 jumbo pasta shells according to the package. Drain them and set aside. Make sure they are firm but not too hard. This will help them hold the filling well. 3. In a large bowl, mix 1 cup shredded chicken, 1 cup steamed and chopped broccoli, 1 cup ricotta cheese, half of the mozzarella, and 1/2 cup grated Parmesan cheese. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper. Stir until everything blends nicely. 1. Spread half of the marinara sauce evenly across the bottom of a 9x13 inch baking dish. This creates a tasty base for the shells. 2. Carefully fill each pasta shell with the chicken and broccoli mixture. Place the filled shells in the baking dish. Make sure they fit snugly but are not too crowded. 3. Pour the remaining marinara sauce over the stuffed shells. This adds flavor and keeps them moist. 4. Sprinkle the rest of the mozzarella cheese on top. This will melt into a bubbly layer of goodness. 1. Cover the baking dish with aluminum foil. Bake for 25 minutes. This keeps the moisture in and helps the flavors mix. 2. Remove the foil and bake for an additional 10 minutes. This step allows the cheese to bubble and turn golden brown. You will know it’s ready when you see that lovely color and smell the deliciousness. 3. Before serving, garnish with fresh chopped parsley. This adds a pop of color and a fresh taste. - Ensure pasta is al dente: Cook the jumbo shells until they are firm but not hard. This helps them hold their shape when you stuff them. Follow the package instructions and check them a minute early. - How to properly steam and chop broccoli: To keep broccoli bright and crunchy, steam it for about 3-4 minutes. Let it cool before chopping. This way, it adds a nice texture and color to the dish. - Adding spices or herbs for extra flavor: You can make these stuffed shells pop by adding a pinch of red pepper flakes or dried oregano. These spices give a warm, inviting taste that balances the creamy filling. - Recommended cheeses for richness: While I love mozzarella for its meltiness, adding a bit of provolone or fontina cheese can take the flavor to the next level. They add a rich, savory taste that makes every bite special. - Best sides to pair with Chicken & Broccoli Stuffed Shells: A fresh side salad or garlic bread works well. They add crunch and flavor, making the meal more complete. Consider a light vinaigrette to keep it refreshing. - Garnishing ideas for presentation: Sprinkle some fresh parsley on top right before serving. It adds a pop of color and a fresh taste. You can also drizzle a bit of extra marinara sauce around the plate for a beautiful look. Pro Tips Perfectly Cooked Pasta: Always cook your jumbo pasta shells al dente to prevent them from becoming mushy during baking. This will help retain their shape and texture when stuffed. Chicken Alternatives: If you don’t have cooked chicken on hand, rotisserie chicken is a great shortcut to save time. Just shred it and mix it into your cheese and broccoli filling. Flavor Boost: For extra flavor, add some chopped garlic or sautéed onions to the filling mixture. You can also experiment with different herbs like basil or thyme. Make Ahead: This dish can be assembled ahead of time! Prepare the stuffed shells and refrigerate them covered with foil. Just add an extra 10 minutes to the baking time when you're ready to cook. {{image_2}} You can switch up the protein in your stuffed shells easily. Using rotisserie chicken is a great choice. It saves time and adds flavor. Simply shred the chicken before mixing it with your other ingredients. For a vegetarian option, try spinach or tofu. Spinach adds nutrients and a nice color. If you use tofu, make sure to press it first to remove extra water. Then, crumble it into the mix. Both options keep the dish tasty and filling. The sauce can change the whole dish. Instead of marinara, try an Alfredo sauce. This creamy option will add richness to your meal. Pour it over the stuffed shells before baking for a comforting twist. Pesto is another fun choice. It brings a fresh, herby flavor. Mix it with your cheese and chicken filling for a unique taste. You can even drizzle it on top before serving for extra flair. Cheese is key in this recipe. If you want healthier options, consider using part-skim mozzarella. It cuts fat but keeps the flavor. For a lighter touch, low-fat ricotta also works well. If you're dairy-free, there are great alternatives. Look for vegan cheeses made from nuts or soy. They melt well and still give that cheesy goodness. Experiment with different types to find your favorite! To store your Chicken & Broccoli Stuffed Shells in the fridge, place them in an airtight container. This keeps the dish fresh and tasty. Make sure to cool them down first. You can keep the leftovers in the fridge for up to three days. You can freeze the stuffed shells before or after baking. If you freeze them before baking, wrap them tightly with plastic wrap and foil. This helps prevent freezer burn. If you freeze them after baking, let them cool fully first. For the best quality, eat them within two months. When ready to eat, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) until hot, about 20 minutes. To prepare ahead for busy days, make the filling and cook the shells in advance. Store them separately until you're ready to bake. This way, you save time on busy weeknights. Use meal prep containers that are freezer-safe and stackable. This makes it easy to store and organize your meals. Can I use whole wheat pasta shells? Yes, you can use whole wheat pasta shells. They add fiber and have a nutty flavor. Just cook them until al dente, like regular shells. How long can I keep the leftovers? You can keep leftovers in the fridge for up to three days. Store them in an airtight container. Reheat in the oven for best taste. Do I need to cook the chicken before adding it? Yes, you should cook the chicken first. Use shredded rotisserie chicken for quick prep. This adds flavor and ensures even cooking. What to do if my shells break during cooking? If your shells break, don’t worry. Use the broken pieces to fill the gaps in the baking dish. They will still taste great! Nutrition information per serving Each serving has about 400 calories. It includes protein from chicken and cheese, plus veggies from broccoli. Can this recipe be scaled for larger groups? Yes, you can easily scale this recipe. Just double the ingredients for more servings. Use a larger baking dish for the extra shells. This blog post showed how to make Chicken and Broccoli Stuffed Shells. We covered the main ingredients, including jumbo shells and various cheeses, and discussed seasonings to boost flavor. You learned step-by-step instructions for preparation, assembly, and baking. Remember, you can customize this dish by swapping proteins or sauces. Enjoy experimenting with different flavors and storage tips. Your stuffed shells will not only please family but also shine at any gathering. Happy cooking!

Cheesy Chicken & Broccoli Stuffed Shells

Delicious jumbo pasta shells filled with a creamy chicken and broccoli mixture, topped with marinara and melted cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 1 cup cooked chicken, shredded
  • 1 cup broccoli florets, steamed and chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 cup marinara sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
  • In a large bowl, combine the shredded chicken, chopped broccoli, ricotta cheese, half of the mozzarella, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  • Spread half of the marinara sauce evenly across the bottom of a 9x13 inch baking dish.
  • Carefully fill each cooked pasta shell with the chicken and broccoli mixture and arrange them in the baking dish.
  • Once all shells are filled, pour the remaining marinara sauce over the stuffed shells.
  • Sprinkle the rest of the mozzarella cheese on top of the stuffed shells.
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  • Garnish with fresh chopped parsley before serving.

Notes

Feel free to add more vegetables or spices to the filling as desired.
Keyword broccoli, cheesy, chicken, pasta, stuffed shells