Cheesy Chicken & Broccoli Stuffed Shells

If you’re searching for the perfect dish to bring your family together around the table, look no further than these Cheesy Chicken & Broccoli Stuffed Shells. This recipe is everything you want in a comforting meal—rich, satisfying, cheesy, and full of nourishing ingredients. Whether you’re feeding picky kids, meal-prepping for the week, or hosting a casual dinner party, this hearty pasta bake delivers flavor, ease, and a wow factor that makes it a go-to recipe in any home cook’s arsenal.

Why You’ll Love This Recipe

These stuffed shells are the ultimate comfort food, combining tender shredded chicken, crisp-tender broccoli, and a trio of cheeses tucked into perfectly cooked pasta shells, then baked under a blanket of gooey cheese and creamy sauce. They’re the kind of dish that gets everyone asking for seconds—and the leftovers (if you’re lucky enough to have any) reheat beautifully.

This recipe is ideal for:

Busy weeknights when you need a make-ahead meal
Potlucks and gatherings that call for crowd-pleasers
Families with kids who need a gentle introduction to green vegetables
Anyone who loves a pasta bake with a creamy-cheesy twist

Ingredients You’ll Need

While the ingredient list is simple, every component plays a key role in making this dish mouthwatering and memorable.

Ingredients:

Jumbo pasta shells
Cooked, shredded chicken (rotisserie works great!)
Steamed or blanched broccoli, finely chopped
Ricotta cheese
Shredded mozzarella cheese
Shredded Parmesan cheese
Garlic (fresh or powder)
Onion (fresh or powder)
Italian seasoning
Salt and pepper
Cream or milk (for the sauce)
Butter and flour (for making a roux)
Optional: red pepper flakes or fresh parsley for garnish

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How to Make Cheesy Chicken & Broccoli Stuffed Shells

This recipe breaks down into a few simple steps: boil the pasta, mix the filling, stuff the shells, make a simple creamy sauce, and bake. Here’s a more detailed walkthrough:

Step-by-Step Instructions

Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo shells and cook just until al dente, usually 1-2 minutes less than the package directions. Drain and set aside to cool.
Make the Filling
In a large bowl, mix together shredded chicken, chopped broccoli, ricotta cheese, 1 cup mozzarella, ½ cup Parmesan, garlic, onion, Italian seasoning, salt, and pepper. Stir until well combined.
Stuff the Shells
Gently open each shell and spoon in a generous amount of the filling. Set them seam-side up in a greased 9×13-inch baking dish.
Make the Sauce
In a saucepan over medium heat, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour. Cook for 1-2 minutes to form a roux. Slowly whisk in 2 cups of milk or cream, stirring until thickened. Add salt, pepper, and a bit of garlic powder. Once thick and smooth, pour the sauce over the stuffed shells.
Top and Bake
Sprinkle remaining mozzarella and Parmesan over the top. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10 minutes until the top is bubbly and golden.

Kitchen Equipment Needed

To make this dish seamlessly, here’s what you’ll need:

Large pot for boiling pasta
Colander
Mixing bowls
9×13-inch baking dish
Small saucepan
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Foil for covering the dish while baking

Tips for Success

Don’t Overcook the Shells: Boil the pasta just until al dente. They’ll continue cooking in the oven, and overboiled shells tend to tear during stuffing.
Use Rotisserie Chicken: It’s a time-saving shortcut and adds extra flavor.
Finely Chop the Broccoli: Small pieces distribute better throughout the filling and help picky eaters warm up to it.
Make Ahead: Assemble the dish the night before and refrigerate. Bake as directed when ready.
Double the Batch: This recipe is freezer-friendly. Make one for now and freeze another for later.