How To Make Chicken Broccoli Alfredo Stuffed Shells
Enjoy a fully loaded meal by whipping up this alfredo stuffed shells, packed with chicken and broccoli tossed in a creamy sauce, then baked til’ golden.
Serves:
Ingredients
For Homemade Alfredo:
- ¼cupbutter
- 2cupsheavy whipping cream
- 4ozcream cheese
- ½tspgarlic,minced
- 1tspgarlic powder
- 1tspItalian seasoning
- ¼tspsalt
- ¼tsppepper
- 1cupparmesan cheese,grated
For Shell:
- 12ozjumbo shells,(1 box)
- 2cupschicken,cooked, shredded
- 2½cupsmozzarella cheese,divided
- 12ozbroccoli florets,(1 bag), steamed, chopped
- salt and pepper,to taste
- fresh grated parmesan,for garnish
Instructions
-
Preheat oven to 350 degrees F. Spray a 9×13-inch pan with cooking spray and set aside.
Homemade Alfredo:
-
In a medium saucepan add the butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
-
Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
-
Bring to a simmer and continue to cook for about 3 to 5 minutes or until it starts to thicken. Remove from heat.
-
Pour 1 cup of the homemade alfredo into the bottom of the 9×13 inch pan.
Shell:
-
Cook the jumbo shells according to package directions. Drain and rinse in cold water.
-
In a medium sized bowl add the shredded chicken, 2 cups of mozzarella cheese, broccoli, and 1½ cups of homemade alfredo. Stir and stuff each shell with mixture. Place in the prepared 9×13 inch pan.
-
Pour remaining alfredo on top of the shells and top with ½ cup of mozzarella cheese.
-
Bake for 25 to 30 minutes or until heated through and bubbly.
-
Top with freshly grated parmesan cheese, serve, and enjoy!
Nutrition
- Calories:Â 976.31kcal
- Fat:Â 83.95g
- Saturated Fat:Â 49.80g
- Trans Fat:Â 0.36g
- Monounsaturated Fat:Â 24.52g
- Polyunsaturated Fat:Â 4.28g
- Carbohydrates:Â 12.52g
- Fiber:Â 1.12g
- Sugar:Â 4.16g
- Protein:Â 45.97g
- Cholesterol:Â 298.04mg
- Sodium:Â 1259.21mg
- Calcium:Â 1042.30mg
- Potassium:Â 525.44mg
- Iron:Â 2.06mg
- Vitamin A: 830.11µg
- Vitamin C:Â 54.23mg
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