Cheesy Chicken & Broccoli Stuffed Shells

There’s something incredibly nostalgic about stuffing jumbo pasta shells with creamy, cheesy goodness. Every time I make this dish, I’m transported back to my grandmother’s warm kitchen, where hearty meals meant love. This version — Cheesy Chicken & Broccoli Stuffed Shells — blends juicy shredded chicken, tender broccoli, and a rich, cheesy béchamel sauce that bubbles to golden perfection. It’s a winter winner, every single time.

Whether you’re cooking for a quiet dinner for two or looking to impress with a cozy date night meal, this dish is pure comfort in every bite.

Why You’ll Love This Recipe

Quick prep with pre-cooked chicken or rotisserie leftovers.
Perfectly balanced: creamy, cheesy, yet fresh from the broccoli.
Ideal for meal prep — just assemble and bake when needed.
It’s a two-serving stunner, making it intimate and stress-free.

Ingredients

Here’s everything you need for this creamy, dreamy winter comfort food.

For the Filling:

1 cup cooked, shredded chicken breast
1 cup broccoli florets, steamed and chopped
¾ cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg, beaten
1 garlic clove, minced
Salt & black pepper to taste

For the Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups whole milk
½ teaspoon onion powder
½ teaspoon garlic powder
Salt to taste
¼ teaspoon nutmeg (optional)
½ cup shredded sharp cheddar cheese

For Assembly:

10 jumbo pasta shells, cooked al dente
¼ cup mozzarella cheese (for topping)
Chopped parsley (for garnish)

Instructions

Step 1: Cook the Pasta

Boil the jumbo shells until just al dente. Rinse with cold water to stop cooking. Set aside.

Step 2: Make the Cheese Sauce

In a small saucepan, melt the butter over medium heat. Add flour and whisk for 1 minute to form a roux. Gradually add the milk, whisking constantly. Add garlic powder, onion powder, nutmeg, and salt. Once thickened (about 3–5 minutes), stir in the cheddar cheese. Remove from heat once melted and smooth.

Step 3: Prepare the Filling

In a bowl, mix shredded chicken, chopped broccoli, ricotta, mozzarella, Parmesan, egg, and garlic. Season with salt and pepper. Mix until well combined.

Step 4: Assemble the Shells

Preheat oven to 375°F (190°C). Spread a layer of cheese sauce in the bottom of a small baking dish (8×8-inch works great). Fill each shell with a heaping spoonful of chicken-broccoli mixture and nestle them in the sauce.

Step 5: Bake

Top with remaining sauce and extra mozzarella. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until bubbly and golden.

Step 6: Garnish & Serve

Let rest 5 minutes. Sprinkle with chopped parsley and serve warm.

Tips & Variations

Make it spicy: Add red pepper flakes to the sauce or filling.
Use different cheese: Try Gruyère or fontina for a richer twist.
Low-carb idea: Substitute cooked cabbage leaves for pasta.
Vegetarian version: Skip the chicken and add mushrooms or spinach.

What to Serve With Cheesy Chicken & Broccoli Stuffed Shells

Pair with:

A crisp green salad with vinaigrette
Garlic bread or focaccia
A glass of Chardonnay or apple cider

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or microwave in short intervals. If freezing, assemble the shells but do not bake — wrap tightly and freeze for up to 2 months.

Let’s Chat!

Have you tried these Cheesy Chicken & Broccoli Stuffed Shells yet? I’d love to hear your twist — maybe a spicier version or a vegetarian one! Drop your ideas in the comments below and don’t forget to share your creation on Instagram with #StuffedShellMagic 🍽️✨

Cheesy Chicken & Broccoli Stuffed Shells – The Ultimate Comfort Food for Chilly Nights