Easy Chicken Alfredo Stuffed Shells With Spinach

Pasta shells stuffed with chicken alfredo and broccoli in a casserole dish.

5 from 9 votes

Easy Chicken Alfredo Stuffed Shells With Spinach

These easy Chicken Alfredo Stuffed Shells with Spinach are filled with tender cooked chicken, broccoli, and spinach mixed with a delicious homemade alfredo sauce and topped with a layer of melty cheese. This meal comes together incredibly quickly, making it ideal for busy weeknights - and your kids won't even know it contains hidden vegetables!

Prep Time30

Cook Time30

Total Time1

Course: All Recipes

Cuisine: American

Servings: servings

Calories: 397kcal

Author: Jeri Walker

Ingredients

For the alfredo sauce:

3 tablespoon margarine or butter
3 tablespoon flour
3 cloves garlic finely chopped
1 teaspoon Italian seasoning
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup heavy cream anywhere between 18% to 30%
1 cup 1% milk or milk of your choice
½ cup parmesan cheese

Stuffing ingredients:

2 cups cooked chicken shredded
1 12 oz box jumbo pasta shells
1½ cups broccoli fresh or frozen.
½ to 1 cup spinach chopped
1 cup mozzarella cheese shredded

Instructions

Cook pasta shells in a large pot of water according to package instructions. Cook for 14-16 minutes until al dente. Drain well and rinse with cold water. Place the shells on a parchment paper-lined cookie sheet to prevent them from sticking.
While the shells are cooking, cook your broccoli until fork tender. Roast it at 400 degrees F for 15 minutes, boil for 4 minutes, or air fry it. Chop it fine.
Saute garlic in butter in a saucepan over medium heat for 1 minute. Whisk in flour and cook for 1 minute. Add heavy cream, milk, Italian seasoning, salt, and black pepper. Stir continuously with a whisk. When thickened, remove from heat and add spinach and Parmesan cheese.
Add shredded chicken and cooked broccoli to a medium bowl with 1 cup of alfredo sauce. Stir to combine.
Add a large spoonful of alfredo sauce to cover the bottom of a greased 9 x 13 baking dish. Fill each cooked pasta shell with a spoonful of chicken and broccoli mixture and place it in the baking dish.
Spoon the remaining alfredo sauce evenly over the top of the stuffed pasta shells, cover the pasta shells with 1 cup of mozzarella cheese, and bake uncovered at 350 degrees F for about 25-30 minutes until the cheese is bubbly and slightly browned. Serve immediately.

Notes

Cooking the shells to al dente is key to ensuring they don't get too mushy.
Use pre-cooked chicken or rotisserie chicken to speed up prep time on busy nights.
Use freshly grated Parmesan for the best flavor.
Place the stuffing mixture into a ziploc bag, cut a hole in one of the corners, and pipe the mixture into the shells.
When stuffing the shells, don't overfill them, as they will overflow when baking.
Store leftovers in the refrigerator in an airtight container for up to 3 days.

Nutrition