Description
This creamy baked pasta combines tender chicken, fresh broccoli, and jumbo shells in a rich Alfredo sauce without ricotta, delivering a lighter yet indulgent comfort meal.
Ingredients
Instructions
1. Preheat oven to 350°F and grease a 9×13 inch baking dish
2. Cook pasta shells in salted boiling water until slightly underdone, drain and toss with olive oil
3. Steam broccoli until tender and chop coarsely
4. In a bowl combine cream cheese, 1 cup mozzarella, 1/4 cup Parmesan, chicken, broccoli, garlic powder, Italian seasoning, salt, and pepper
5. Spread 1/2 cup Alfredo sauce in the bottom of the baking dish
6. Spoon filling into each shell and arrange shells in the dish open side up
7. Pour remaining Alfredo sauce over the shells and sprinkle with remaining mozzarella and Parmesan
8. Cover with foil and bake for 20 minutes, then remove foil and bake 10–15 minutes until bubbly and golden
9. Let rest 5–10 minutes before serving
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: main course
- Method: baking
- Cuisine: italian american
Nutrition
- Serving Size: 2 shells
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
- Cholesterol: 75
Keywords: cheesy chicken, broccoli alfredo, stuffed shells, chicken alfredo, comfort food, baked pasta, no ricotta