When it comes to cozy, satisfying dinners that everyone at the table will love, Cheesy Chicken and Broccoli Stuffed Shells deliver on every level. Think of it as comfort food with a twist—tender pasta shells packed with hearty chicken, nutritious broccoli, and rich cheddar cheese, all baked under a creamy, savory sauce. It’s the kind of dish that feels like a warm hug after a long day.
Whether you’re cooking for your family or preparing a dish for guests, this baked pasta recipe is approachable, flavorful, and easy to customize. Let’s walk through each step of this mouthwatering recipe while diving into tips, variations, and everything you need to know to make it perfect.
Why You’ll Love This Recipe
- Family-friendly: Kids love it, adults crave it—what more could you ask for?
- Make-ahead option: Great for meal prep or freezer-friendly dinners.
- Customizable: Use leftover rotisserie chicken, swap veggies, or try different cheeses.
- Balanced meal: Combines protein, dairy, and vegetables in one tidy (and cheesy) package.
Ingredients You’ll Need
Pasta & Filling:
- 12 jumbo pasta shells, cooked al dente and drained
- 1½ cups cooked chicken, shredded or diced
- 1 cup steamed broccoli, chopped into bite-sized pieces
- 1½ cups shredded cheddar cheese, divided
- Salt, pepper, garlic powder, to taste
Sauce:
- 1 can cream of chicken soup
- ½ cup milk
Tip: Use low-sodium soup if you’re watching your salt intake, or substitute with cream of mushroom or even homemade béchamel sauce for a from-scratch version.
Step-by-Step Instructions
Step 1: Cook the Pasta Shells
Cook the jumbo pasta shells according to package directions until al dente. You want them firm enough to hold their shape when stuffed. Drain and spread them out on a tray or plate to cool slightly.
Pro Tip: Add a little olive oil to the water to prevent the shells from sticking.
Step 2: Make the Chicken and Broccoli Filling
In a large mixing bowl, combine:
- Cooked chicken
- Steamed broccoli
- 1 cup shredded cheddar cheese
- Season with salt, pepper, and garlic powder
Mix until everything is well distributed and cheesy. The broccoli should be chopped small enough to ensure it blends evenly with the chicken.
Optional Add-Ins:
- A pinch of red pepper flakes for heat
- A few tablespoons of sour cream for extra creaminess
- Fresh herbs like parsley or thyme for added flavor
Step 3: Stuff the Pasta Shells
Once the shells are cool enough to handle, carefully spoon the chicken and broccoli filling into each one. Use about 2 tablespoons of filling per shell. Arrange them in a greased 9×13-inch baking dish.
Organizing Tip: Place them seam-side up so the filling doesn’t fall out during baking.
Step 4: Make the Sauce
In a small bowl or measuring cup, whisk together:
- 1 can cream of chicken soup
- ½ cup milk
This creamy sauce will keep everything moist and flavorful as it bakes. Pour it evenly over the stuffed shells in the dish.
Step 5: Add Cheese and Bake
Sprinkle the remaining ½ cup of cheddar cheese over the top of the sauce-covered shells.
Bake in a preheated 350°F (175°C) oven for about 25 minutes, or until the cheese is melted and bubbly and the dish is heated through.
Optional Finish: Broil for 2–3 minutes at the end to brown the cheese for a crispy, golden top.
Serving Suggestions
Pair this hearty dish with:
- A light side salad with vinaigrette
- Garlic bread or crusty rolls
- Roasted green beans or steamed asparagus
It’s rich and creamy, so a lighter side dish balances the meal beautifully.
Storage & Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze assembled but unbaked shells in a foil pan. Cover tightly. Bake from frozen at 375°F for about 45–50 minutes.
- Reheating: Warm in the microwave or covered in the oven at 300°F until heated through.
Variations & Substitutions
Change Up the Protein
- Rotisserie chicken works great for convenience.
- Use ground turkey or shredded ham for a twist.
Mix Up the Veggies
- Spinach (sautéed or frozen and drained)
- Cauliflower
- Carrots (finely chopped or shredded)
Try Different Cheeses
- Mozzarella for extra stretch
- Gruyere or Swiss for a gourmet touch
- Pepper jack for spice lovers
Make It Healthier
- Use whole wheat pasta shells
- Reduce cheese or use part-skim varieties
- Swap in Greek yogurt for some of the cream cheese or sour cream additions
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! Assemble the stuffed shells and refrigerate (covered) for up to 24 hours before baking. Great for meal prep or entertaining.
Can I freeze this dish?
Yes. Freeze before or after baking. Just make sure it’s in a freezer-safe container and wrapped tightly. To reheat, thaw overnight and bake as usual.
Can I use fresh or frozen broccoli?
Both work. If using frozen broccoli, steam or microwave it until just tender before chopping and adding to the filling.
Can I double the recipe?
Yes! This recipe scales up easily for larger families or potlucks.
Final Thoughts
Cheesy Chicken and Broccoli Stuffed Shells are the definition of feel-good food. With a perfect blend of creamy, cheesy filling and a savory sauce, each bite delivers warmth and comfort. It’s a one-dish wonder that makes dinner time easy, satisfying, and a little special.
Whether you’re feeding picky eaters, planning a weeknight meal, or entertaining a crowd, this recipe is bound to impress.
Now go ahead—get those shells boiling and that cheese melting!