Description
A delicious and creamy dish featuring stuffed pasta shells filled with chicken and broccoli, all smothered in a rich Alfredo sauce.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets, steamed
- 1 cup Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- In a mixing bowl, combine the shredded chicken, steamed broccoli, garlic powder, salt, and pepper.
- Stuff each pasta shell with the chicken and broccoli mixture.
- Spread half of the Alfredo sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and pour the remaining Alfredo sauce over the top.
- Sprinkle mozzarella and Parmesan cheese on top of the shells.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- For a lighter version, use low-fat Alfredo sauce.
- Feel free to add other vegetables like spinach or bell peppers.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Chicken & Broccoli Alfredo Stuffed Shells, creamy pasta, stuffed shells, Italian recipe