Creamy Chicken Broccoli Alfredo Stuffed Shells Easy Weeknight Dinner Idea Cheesy Baked Pasta Dish
Ingredients
Scale
12 large jumbo pasta shells
2 boneless, skinless chicken breasts, diced
2 cups broccoli florets, chopped
1 jar (15 oz) Alfredo sauce
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions, about 12-14 minutes, until al dente. Drain the shells and set them aside to cool slightly.
In a large skillet, cook the diced chicken over medium-high heat until no longer pink, about 6-8 minutes. Add the chopped broccoli and sauté for an additional 5 minutes, or until the broccoli is tender-crisp. Remove the skillet from heat and set aside.
In a mixing bowl, combine the cooked chicken and broccoli, Alfredo sauce, ricotta cheese, 1/4 cup of the mozzarella cheese, and the Parmesan cheese. Season with dried oregano, garlic powder, salt, and black pepper to taste. Stir until the ingredients are well-incorporated.
Using a spoon or a piping bag, carefully fill each cooked pasta shell with the chicken and broccoli Alfredo mixture. Arrange the stuffed shells in a 9×13-inch baking dish.
Sprinkle the remaining 1/4 cup of mozzarella cheese over the top of the stuffed shells. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
