Are you in search of a quick and delicious dinner that will please the whole family? Look no further than these Chicken & Broccoli Alfredo Stuffed Shells! This delightful dish combines tender shredded chicken and vibrant broccoli with a creamy Alfredo sauce, all nestled inside jumbo pasta shells.
Whether you’re planning a busy weeknight meal or simply want something comforting and satisfying, these stuffed shells are sure to become a staple in your dinner rotation. Join me as we dive into this recipe that promises flavor and ease, making dinner time a delight!
A Versatile Dish
Chicken & Broccoli Alfredo Stuffed Shells can be easily customized for various preferences and dietary needs. Here are a few variations that can enhance the dish:
- Vegetarian Option: Substitute the chicken with mushrooms or other vegetables for those who prefer a meatless meal. This variation maintains the nutrient profile while catering to vegetarian diets.
- Whole Grain Alternatives: Using whole grain pasta shells can add more fiber and nutrients to the dish, making it a healthier option without sacrificing taste.
- Cheese Variations: Beyond Parmesan, additional cheeses such as mozzarella or cheddar can be included for a richer flavor profile.
Chicken and Broccoli Alfredo Stuffed Shells – Lite Cravings
Chicken and Broccoli Alfredo Stuffed Shells – The Skinnyish Dish
Chicken & Broccoli Alfredo Stuffed Shells – Life In The Lofthouse
Chicken Broccoli Alfredo Stuffed Shells-sweet dash of sass
Meal Preparation and Convenience
One of the standout characteristics of Chicken & Broccoli Alfredo Stuffed Shells is their convenience. They can be prepared ahead of time and stored in the refrigerator or freezer, making them perfect for busy weeknights or meal prepping.
Preparing Ahead of Time:
To prepare this dish in advance, one can assemble the stuffed shells with the filling and place them in a baking dish. Cover with Alfredo sauce and cheese, then refrigerate until ready to bake. By doing this, families can enjoy a freshly baked meal without the hassle of extensive cooking when time is limited.
Freezing for the Future:
Another great feature of Chicken & Broccoli Alfredo Stuffed Shells is their freezeability. They can be frozen before baking, which is advantageous for those who want to save meals for later. Simply cool the dish completely, cover tightly in plastic wrap, and freeze. When needed, the dish can be baked from frozen, providing a warm meal that feels homemade.
Serving Suggestions
Chicken & Broccoli Alfredo Stuffed Shells can be served as a standalone meal due to their rich flavors and hearty ingredients. However, to elevate the overall dining experience, several side dishes and accompaniments can be considered:
- Salads: Pairing with a garden salad or a Caesar salad can introduce additional vegetables and provide a refreshing contrast to the creamy pasta.
- Garlic Bread: Serving garlic bread on the side enhances the Italian-themed meal, offering a crunchy texture and bold flavor.
- Wine Pairing: For adults, a glass of white wine can complement the richness of the Alfredo sauce, creating a well-rounded culinary experience.
Conclusion
In conclusion, Chicken & Broccoli Alfredo Stuffed Shells offer a delightful blend of flavors and textures that are sure to satisfy any palate. The combination of tender pasta, protein-rich chicken, nutritious broccoli, and the luxurious Alfredo sauce makes this dish a favorite among families.
Its versatility and convenience further enhance its appeal, allowing for various adaptations based on personal preferences and dietary needs. Whether served for a family dinner or prepared ahead for a busy week, Chicken & Broccoli Alfredo Stuffed Shells embody comfort food at its best, making them a must-try for any pasta lover.
Chicken & Broccoli Alfredo Stuffed Shells Recipe
Ingredients
- **FOR THE ALFREDO SAUCE
- 2 cups unsweetened, plain almond milk
- 2 tbsp cornstarch
- 1 garlic clove, minced
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 4 tbsp 1/3 less fat (light) cream cheese
- 1/2 cup grated parmesan cheese use the kind in the refrigerated section rather than the green-bottle stuff.
- **FOR THE SHELLS
- 24 jumbo shells (about 6 ounces)
- 1 1/2 cups cooked chicken breast, shredded
- 12 ounces steam-in-bag broccoli florets (frozen or fresh)
- 1/2 cup part-skim, shredded mozzarella cheese
Instructions
Make the Crust
- Process cookies, salt, butter, and sugar in a food processor on high until finely ground.
- Add melted butter and process until the mixture is wet and comes together.
- Press crumbs into the sides and bottom of an 8” cake pan lined with parchment paper.
- Bake crust at 350°F for 10 minutes and then chill.
Make the Filling
- Lower the oven heat to 325°F.
- Blend cream cheese with sugar and salt in a food processor or stand mixer on high until smooth.
- Add vanilla, scrape down the bowl, and process for another minute.
- Add pistachio butter and process until very smooth and well-blended.
- Scrape down the bowl and process again.
- Add sour cream and process until combined.
- Add eggs and pulse until just incorporated.
- Pour batter into the crust in a 13x9" cake pan.
- Fill the pan halfway with water for a water bath and bake for about 50 minutes, checking for visual cues.
- Look for set sides and a jiggly center; avoid overcooking if the crust is browning.
- Turn off the oven, crack the door with a wooden spoon, and let the cheesecake cool for 30 minutes.
- After 30 minutes, close the oven door and leave for another 15 minutes.
- Remove cheesecake and cool on the counter for about 30 minutes.
- Transfer cheesecake to the fridge and chill for 8 hours before serving.
In a medium saucepan, whisk together almond milk, cornstarch, garlic, garlic powder, and kosher salt.
- Turn heat to high and bring to a slow boil, whisking frequently to prevent the cornstarch from sticking.
- Once boiling, reduce heat to low and cook for 2-3 minutes until slightly thickened.
- Whisk in cream cheese one tablespoon at a time until melted.
- Gradually sprinkle in parmesan cheese while whisking to prevent clumping.
- Finish with cracked pepper, then remove sauce from heat and let cool for about 5 minutes.
Preheat oven to 375°F and prepare a 13×8 baking dish by spritzing with cooking spray.
- Spread about 1/2 cup of the alfredo sauce evenly at the bottom of the dish.
- Boil the shells according to package directions, undercooking by about 2 minutes, then drain and rinse with cold water.
- Cook broccoli according to package directions, let cool, and mash slightly in a large bowl.
- Mix chicken, mozzarella, and 2/3 cup of the alfredo sauce into the mashed broccoli.
- Spoon the mixture into the cooked shells, approximately 2 tablespoons per shell.
- Arrange the stuffed shells evenly in the baking dish, then drizzle remaining alfredo sauce over the top.
- Bake uncovered for 25 minutes or until the sauce is bubbling.
