Description

Cheesy Chicken & Broccoli Stuffed Shells are a comforting, delicious meal that combines tender chicken, creamy ricotta, and fresh broccoli all nestled inside jumbo pasta shells. Baked in marinara sauce and topped with gooey mozzarella and Parmesan cheese, this dish transforms any ordinary dinner into a cozy family feast. Perfect for weeknights or dinner parties, these stuffed shells are sure to impress!

Ingredients

Scale

12 jumbo pasta shells
3 boneless, skinless chicken breasts (about 1 lb)
2 cups fresh broccoli, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
1 tbsp olive oil
1 cup marinara sauce

Instructions

Preheat the oven to 350°F (175°C). Cook the jumbo pasta shells in boiling water for about 8–10 minutes until al dente. Drain and set aside.
Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper. Cook for about 6–7 minutes per side until golden brown and cooked through. Shred the chicken once rested.
In a bowl, mix shredded chicken with chopped broccoli, ricotta, half of the mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper.
Spoon filling into each cooked shell and place them seam-side up in a greased baking dish.
Pour marinara sauce over the shells and sprinkle with remaining mozzarella and Parmesan cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 3 stuffed shells (about 300g)
Calories: 520
Sugar: 5g
Sodium: 890mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 36g
Cholesterol: 95mg

Keywords: For added flavor, experiment with fresh herbs like basil or parsley. Substitute ground turkey or add sun-dried tomatoes for a twist on the traditional recipe. Leftovers can be stored in an airtight container in the fridge for up to three days.