Chicken, Broccoli, and Tomato Stuffed Shells with Homemade Alfredo and Pesto Sauce
I love this dish so much and it’s my family’s favorite too! So easy to make, so flavorful, and you can always use different ingredients for the stuffing, such as broccoli, tomato, corn, carrot, peas, and etc. You can find in the frozen section of the store some cubed frozen vegetables as well. Also, you can add some pesto like I did, or ricotta cheese into the chicken mixture.
I recommend making your own Alfredo sauce, since it’s tastier for sure and really easy to prepare, but of course it’s optional.
Such a creamy, comforting, and delicious dish!
Chicken, Broccoli, and Tomato Stuffed Shells with Homemade Alfredo and Pesto Sauce Recipe
By Published: February 22, 2023
I love this dish so much and it’s my family’s favorite too! So easy to make, so flavorful, and you can always use different …
Ingredients
- 1 box (~350g) Jumbo Shells (~32 shells)
- 2-3 cups chicken cooked and shred, (I fried 1 big chicken breast sliced into 3 pieces with spices and smoked paprika, after that I added some bullion and cooked around 15 min under a lid. Also, I used a Ninja Blender to shred the chicken, quick and easy)ded,
- 1 tsp garlic chopped
- salt, pepper to taste
- 1 Roma tomato chopped
- 1/2 cup frozen broccoli florets steamed then chopped. (or you can use peas, corn, etc.)
- 1 jar, 16 ounces Alfredo sauce or use homemade Alfredo (recipe below)
- 2 tbsp pesto I used homemade
- 1 cup mozzarella shredded
- 1/2 cup parmesan grated
- fresh basil For the Alfredo sauce
- 3 tbsp unsalted butter For the Alfredo sauce
- 3 clove of garlic minced/chopped, For the Alfredo sauce
- 1 cup mascarpone optional, For the Alfredo sauce
- 1 cup heavy cream For the Alfredo sauce
- 1 1/4 cups whole milk For the Alfredo sauce
- 2/3 cup parmesan freshly shredded, For the Alfredo sauce
- 3/4 cup mozzarella freshly shredded, For the Alfredo sauce
- salt, pepper to taste, For the Alfredo sauce
Instructions
- Combine the butter, garlic, heavy cream, milk, and mascarpone (if you are using it) in a saucepan over medium heat. Bring to a simmer. In 5 min remove from the heat and stir in Parmesan and Mozzarella cheese. Bring back to the heat, stirring often, on low heat, and let it cook for around 5 more min, until the sauce becomes heavier. Season with salt and pepper to taste and let it cool.
- Tip: you can add a bit of cream cheese to help thicken up the alfredo sauce if it’s too "runny".
- Cook pasta shells according to package instructions, just until al dente (it took me around 10 min). Drain water and lay the shells out to cool completely.
- In a medium bowl, add the cooked chicken, garlic, tomato, broccoli, pesto, and salt and pepper. Toss to combine. Pour in 1 cup Alfredo sauce and stir together. Add 2-3 tbsp of Alfredo sauce to the bottom of a ~8x11-inch baking pan. Fill the shells with a spoonful of chicken mixture and place in the prepared pan. Pour remaining Alfredo sauce evenly over the shells and on the sides. Sprinkle on top with Mozzarella and Parmesan cheese.
- Bake, uncovered, at 180C for 25 minutes or until warm and bubbly. Add some fresh basil on top and serve.
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