![- 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup broccoli florets, steamed and chopped - 1 1/2 cups ricotta cheese - 1 cup mozzarella cheese, shredded (plus extra for topping) - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 2 cups marinara sauce When making Cheesy Chicken & Broccoli Stuffed Shells, you need fresh, tasty ingredients. Start with jumbo pasta shells, which hold all that goodness inside. Cooked chicken is your next star. I love using shredded chicken for ease and flavor. Broccoli florets add crunch and nutrition, making this dish a full meal. For the cheese, I choose a mix that melts beautifully. Ricotta cheese gives a creamy base. Mozzarella cheese adds stretch and richness. Don't forget Parmesan cheese! It brings a sharp note that rounds out the flavors. Seasoning is key. Garlic powder and onion powder enhance the taste without being too strong. Marinara sauce is the final touch. It adds moisture and a lovely tomato flavor. You can find the full recipe to see how these ingredients come together perfectly. - Preheat the oven: Set your oven to 375°F (190°C). Preheating is key for even cooking. - Cook the pasta shells: Boil a large pot of salted water. Cook the jumbo pasta shells for about 10-12 minutes. They should be al dente. Drain them and let them cool for a bit. - Prepare the filling mixture: In a large mixing bowl, combine the shredded chicken, steamed and chopped broccoli, ricotta cheese, one cup of mozzarella cheese, and Parmesan cheese. Add garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix everything well until it’s smooth. - Fill the pasta shells: Take each jumbo shell and spoon the chicken and broccoli mixture inside. Pack the filling lightly. Place the filled shells seam-side up in a 9x13 inch baking dish. - Arrange shells in baking dish: Lay the stuffed shells in a single layer in the dish. - Add marinara sauce and cheese: Pour marinara sauce over the shells. Make sure to cover them well. Then sprinkle the remaining mozzarella cheese on top for that gooey finish. - Baking time and temperature: Cover the dish with aluminum foil. Bake for 25 minutes. After that, remove the foil and bake for an extra 10-15 minutes. You want the cheese to bubble and turn golden. For the complete process, check out the Full Recipe. Enjoy cooking! To make the best filling, start with the chicken. For shredding chicken, use two forks. Pull the meat apart until it is in small pieces. This makes it easy to mix with other ingredients. You can also use a stand mixer with a paddle attachment for quick shredding. Just be careful not to overdo it! Next, let's talk about steaming broccoli. I find that the best way is to use a steamer basket. Fill a pot with water and bring it to a boil. Place the basket in the pot, add the broccoli florets, and cover. Steam for about 3-5 minutes until bright green and tender. This keeps the broccoli crisp and flavorful. For the cheese, even coverage is key. Mix the mozzarella, ricotta, and Parmesan well in your filling. This helps every bite be cheesy. When you fill the shells, pack the mixture in firmly. This ensures the cheese melts evenly as it bakes. To get that golden topping, add extra mozzarella before baking. This creates a nice crust. Bake covered for part of the time, then remove the foil. This way, the cheese can brown nicely without burning. When serving stuffed shells, pair them with a fresh side salad. A simple green salad adds crunch and balance. You can also serve garlic bread for a comforting touch. For garnishes, fresh basil leaves work wonders. Chop them finely and sprinkle on top just before serving. This adds a nice pop of color and flavor. Enjoy your delicious Cheesy Chicken & Broccoli Stuffed Shells! For the complete recipe, check out the Full Recipe section. {{image_2}} You can get creative with proteins in your Cheesy Chicken & Broccoli Stuffed Shells. If you want a change, try using ground turkey or shredded pork. You can even go for canned tuna for a different taste. For cheese, if you don’t have ricotta, cottage cheese works well. You can also swap mozzarella for provolone or fontina for a unique twist. If you want to make a vegetarian filling, use spinach and artichokes instead of chicken. You can mix in some sautéed mushrooms for a hearty texture. As for sauces, a creamy Alfredo or a rich pesto adds great flavor. Always taste as you go to find the perfect balance. To add some spice, consider mixing in red pepper flakes or smoked paprika. Both add warmth without overpowering the dish. You can also toss in different vegetables like bell peppers or zucchini for added color and nutrition. Just remember to keep the cooking time in mind to ensure everything cooks evenly. For the full recipe, check out the [Full Recipe]. To store leftovers, let the stuffed shells cool down first. Place them in an airtight container. This keeps them fresh. Use a container that seals tightly to keep air out. You can store them in the fridge for up to three days. You can freeze prepped but uncooked shells. Simply fill the shells and arrange them in a single layer. Cover them with plastic wrap and then aluminum foil. They will last up to three months in the freezer. To reheat frozen stuffed shells, thaw them overnight in the fridge. Bake them at 375°F for about 30-35 minutes. Make sure they are hot all the way through. For best practices, always check the date on the cooked chicken and cheese. Stuffed shells can last in the fridge for three days. If you freeze them, they can last for three months. To identify spoilage signs, look for off smells or changes in texture. If the shells feel slimy or smell bad, it's best to toss them. To make Cheesy Chicken & Broccoli Stuffed Shells from scratch, follow these steps. First, preheat your oven to 375°F (190°C). Cook 20 jumbo pasta shells in boiling salted water for about 10-12 minutes. Drain them and let them cool. In a bowl, mix 2 cups of shredded chicken, 1 cup of chopped broccoli, 1 ½ cups of ricotta cheese, 1 cup of mozzarella cheese, ½ cup of Parmesan cheese, and some seasonings. Spoon this mixture into the shells. Place the filled shells in a baking dish and cover them with 2 cups of marinara sauce. Top with more mozzarella cheese, then bake for 25 minutes covered, and 10-15 minutes uncovered until golden. Yes, you can use a different type of pasta. While jumbo shells work great, you could try cannelloni or even large rotini. Just make sure the pasta is large enough to hold the filling. Cooking times may vary, so check the package instructions to ensure your pasta is cooked properly. Cheesy Chicken & Broccoli Stuffed Shells pair well with many sides. A simple green salad adds freshness. Garlic bread is great for dipping in sauce. You could also serve steamed veggies for a colorful plate. For something hearty, pair it with a light soup. These sides enhance the meal and balance the flavors. This blog post covered how to make Cheesy Chicken & Broccoli Stuffed Shells. We discussed main ingredients like jumbo pasta shells, chicken, and broccoli. We explored cheese options, seasonings, and provided detailed steps for preparation and baking. In conclusion, you can enjoy a delicious meal that is customizable and easy to prep. With these tips and variations, you can create a dish that suits your taste. Dive into this tasty adventure, and make stuffed shells your new favorite recipe.](https://cheftaling.com/wp-content/uploads/2025/04/f457b415-8b87-4d9c-9edb-ba1f68a359bf-250x250.webp)
Cheesy Chicken & Broccoli Stuffed Shells
Looking for a delicious dinner idea? Try making Cheesy Chicken & Broccoli Stuffed Shells! This simple recipe features jumbo pasta filled with tender shredded chicken, fresh broccoli, and a creamy blend of cheeses, all baked to perfection. It's a family favorite that's nutritious and full of flavor. Ready to impress your loved ones? Click through to explore the full recipe and bring this delightful dish to your table tonight!