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

How To Make Easy Chicken Alfredo Stuffed Shells - With Spinach

These chicken alfredo stuffed shells are so delicious, you won't believe how easy they are to make! They are filled with cooked chicken, broccoli, and spinach, and mixed up with a delicious homemade alfredo sauce, and topped with a layer of shredded cheese. This meal comes together so quickly, and your kids won't even know there are healthy vegetables in there.
5 from 7 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course All Recipes
Cuisine American
Servings 6
Calories 296 kcal


  • For the alfredo sauce:
  • 3 tablespoon margarine or butter.
  • 3 tablespoon flour
  • 3 cloves garlic chopped fine
  • 1 teaspoon Italiano seasoning
  • ¼ teaspoon salt
  • teaspoon 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
  • 1.5 cups broccoli fresh or frozen. Steam or bake first, then chop.
  • ½ to 1 cup spinach chopped.
  • 1 cup mozzarella cheese shredded


  • Fill a large pot with 5 L of water and bring it to a boil. Add some salt if you like. Add a few jumbo shells at a time and cook in the pot, uncovered, for about 14-16 minutes. We want them to be al dante.
  • Drain well in a colander and rinse under cold water to stop the cooking process and so you can handle them without getting burned.
  • Next, place the shells on a parchment paper-lined cookie sheet to prevent them from sticking to each other.
  • Meanwhile, steam or bake your broccoli until tender as well. You want to be able to pierce it with a fork. I used frozen broccoli and placed it on a parchment-paper-lined baking sheet and baked it in the oven at 400 degrees for about 15 minutes. You could also bring a pot of water to a boil and boil the broccoli for about 4 minutes, or until tender.

Now to make the homemade alfredo sauce:

  • In a saucepan over medium heat, add 3 tablespoon of butter and the chopped garlic cloves. Let the garlic cook for about 1 minute. Add in 3 tablespoon of flour. Use a whisk to mix everything together. Add in 1 cup of heavy cream, 1 cup of milk, Italian seasoning, salt, and pepper. The sauce should start to thicken up rather quickly. Stir continuously with a whisk so it doesn't burn. When the sauce has thickened up, remove it from the heat and add in ½ cup of parmesan cheese and ½-1 cup of chopped spinach.
  • In a large bowl, add shredded chicken and cooked broccoli. Add 1 cup of alfredo sauce to the chicken mixture and mix it together to combine.
  • On the bottom of a greased 9 x 13 baking pan, add a spoonful of alfredo sauce and move it around to cover the bottom of the pan.
  • Fill each cooked pasta shell with a spoonful of chicken and broccoli mixture, and place it on the baking dish.
  • Finally, spoon the remaining alfredo sauce evenly over the top of the stuffed pasta shells, and cover the pasta shells with 1 cup of mozzarella cheese.
  • Bake uncovered at 350 degrees for about 25-30 minutes until the cheese is bubbly and slightly browned.
  • Serve hot and enjoy!


Keep leftovers in the fridge for 3-4 days in a covered container.
You may freeze them for up to 2 months.


Serving: 1gCalories: 296kcalCarbohydrates: 16gProtein: 13gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 64mgSodium: 302mgFiber: 2gSugar: 2g
Keyword alfredo stuffed shells, chicken and broccoli shells
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