Last fall, I spent a few quiet weeks helping my niece settle into her first apartment just outside Minneapolis. She’d landed her first teaching job—third grade, bless her and had only just started learning her way around the kitchen.
One chilly evening, after a long day of decorating her classroom, we stopped by a small farmer’s market in the neighborhood. The broccoli there was bright green and tender, just picked that morning, and it reminded me of the old garden behind the school where I used to teach.
Back at her place, with some leftover roast chicken from the night before, we whipped up a pan of stuffed shells using what she had in the fridge. She stirred the cheese sauce nervously, watching it bubble with wide eyes, asking me if it looked “right.”
We both laughed when the shells tipped over in the baking dish, like sleepy little boats sinking into a cheddar sea. That meal didn’t just feed us—it became a moment. These days, she makes it confidently for her teacher potlucks, sometimes swapping broccoli for spinach or tossing in diced bell peppers.
Short Description
Cheesy Chicken and Broccoli Stuffed Shells combine tender pasta, juicy chicken, and fresh broccoli, all smothered in a creamy cheddar sauce and baked to golden perfection, a comforting dish ideal for weeknight dinners or casual gatherings.
Key Ingredients
- 12 jumbo pasta shells, cooked al dente
- 1½ cups cooked chicken, diced
- 1 cup steamed broccoli, chopped
- 1½ cups shredded cheddar cheese
- ½ cup ricotta cheese (optional, for creaminess)
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- Salt and pepper, to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika (optional, for color)
Tools Needed
- Large saucepan
- Mixing bowls
- Whisk
- 9×13-inch baking dish
- Foil for covering during baking
- Spoon for stuffing shells
Cooking Instructions
Step 1: Cook the Pasta
Boil jumbo pasta shells in salted water until al dente. Drain and set aside to cool slightly.
Step 2: Make the Cheese Sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly pour in the milk while whisking. Let the sauce thicken, then stir in 1 cup cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper. Keep stirring until smooth, then remove from heat.
Step 3: Prepare the Filling
In a mixing bowl, combine the diced chicken, chopped steamed broccoli, ½ cup shredded cheddar cheese, and ricotta cheese (if using). Mix until evenly combined.
Step 4: Stuff the Shells
Spoon the filling into each pasta shell. Arrange them in a greased 9×13-inch baking dish in a single layer.
Step 5: Assemble and Bake
Pour the cheese sauce evenly over the stuffed shells. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Uncover and bake for another 5–7 minutes until the top is lightly golden.
Step 6: Cool and Serve
Let the shells rest for 5 minutes before serving. Garnish with extra shredded cheese or chopped parsley if desired.
Why You’ll Love This Recipe
Creamy and Satisfying: Rich cheese sauce, tender pasta, and wholesome fillings make it a comforting family favorite.
Kid-Friendly: Mild flavors and cheesy goodness appeal to little ones (and picky eaters!).
Great Use of Leftovers: A perfect way to repurpose leftover chicken or veggies.
Make-Ahead Friendly: Prep everything in advance and just bake when ready.
Balanced Meal: Combines protein, vegetables, and carbs all in one dish.
Mistakes to Avoid & Solutions
Overcooking the Pasta: If shells are too soft, they’ll tear when you stuff them. Cook just to al dente.
Solution: Test pasta 1–2 minutes before package directions recommend.
Sauce Too Thick or Lumpy: This can happen if you rush the milk or skip whisking.
Solution: Add milk slowly and keep whisking; if it thickens too much, stir in extra milk a tablespoon at a time.
Uneven Filling: If the chicken or broccoli is in large chunks, the texture can be off.
Solution: Chop both finely for smooth, consistent bites.
Dry Top: If you skip covering with foil, the dish can dry out.
Solution: Always cover for the first bake, then uncover for browning.
Serving and Pairing Suggestions
Main Dish: Serve with a crisp green salad or roasted vegetables.
Side Options: Garlic bread, steamed carrots, or baked zucchini work well.
Presentation: Serve family-style straight from the baking dish or plate individually with a sprinkle of fresh herbs.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze stuffed shells (unbaked) in a foil-covered baking dish for up to 2 months. Thaw overnight in the fridge before baking.
Reheat: Warm in the oven at 350°F covered with foil for 15–20 minutes. For quicker reheating, microwave individual portions with a splash of milk.
FAQs
1. Can I use rotisserie chicken?
Yes, rotisserie chicken works beautifully—just remove the skin and shred or dice the meat.
2. What cheese works best if I don’t have cheddar?
Mozzarella or Monterey Jack can be substituted. Add a little Parmesan for extra flavor.
3. Can I use frozen broccoli?
Absolutely. Just steam it beforehand and pat it dry before mixing.
4. Can I make this vegetarian?
Yes—swap chicken for sautéed mushrooms, chickpeas, or extra veggies like spinach and zucchini.
5. How do I keep the shells from falling apart?
Use tongs to handle cooked shells gently, and let them cool slightly before filling.
Tips & Tricks
Let the pasta cool flat on a tray so it doesn’t curl or stick.
If the filling feels dry, add a spoonful of the cheese sauce to moisten it.
For added crunch, sprinkle a bit of breadcrumbs over the top before baking.
Stir in red pepper flakes for a mild kick.
Double the batch and freeze half for later!
Recipe Variations
Buffalo Chicken Version: Replace cheddar with mozzarella and mix a tablespoon of buffalo sauce into the filling. Top with blue cheese crumbles after baking.
Tex-Mex Twist: Add taco seasoning to the chicken and use a Mexican cheese blend. Serve with salsa and avocado.
Alfredo Shells: Use an Alfredo-style white sauce instead of cheddar-based. Add a pinch of nutmeg for warmth.
Spinach & Artichoke: Omit broccoli and use chopped spinach and marinated artichokes instead. Ricotta shines in this variation.
Low-Carb Option: Skip the pasta shells entirely and layer the filling and sauce into halved zucchini boats. Bake until tender.
Final Thoughts
The night we made these shells in that tiny apartment kitchen, I saw something shift in my niece. She wasn’t just following instructions, she was building confidence, learning to care for herself through the act of cooking. That’s something I wish for everyone stepping into their own kitchen: not just good meals, but good memories.
This dish may not be fancy, but it’s honest. It brings warmth to the table and fills your home with the smell of something homemade. And for me, that’s what makes it special, the way it fits into the quiet rhythm of everyday life, with just enough flavor to brighten an ordinary evening.
Cheesy Chicken And Broccoli Stuffed Shells
Print ThisIngredients
- 12 jumbo pasta shells, cooked al dente
- 1½ cups cooked chicken, diced
- 1 cup steamed broccoli, chopped
- 1½ cups shredded cheddar cheese
- ½ cup ricotta cheese (optional, for creaminess)
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- Salt and pepper, to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika (optional, for color)
Instructions
Step 1: Cook the Pasta
Boil jumbo shells in salted water until al dente. Drain and let cool slightly.
Step 2: Make the Cheese Sauce
Melt butter in a saucepan over medium heat. Whisk in flour; cook 1 minute. Slowly add milk, whisking until thickened. Stir in 1 cup cheddar, garlic powder, onion powder, paprika, salt, and pepper. Remove from heat.
Step 3: Make the Filling
Mix chicken, broccoli, ½ cup cheddar, and ricotta (if using) in a bowl.
Step 4: Fill the Shells
Stuff each shell with filling and place in a greased 9×13-inch baking dish.
Step 5: Bake
Pour cheese sauce over shells. Cover with foil and bake at 350°F (175°C) for 20 minutes. Uncover and bake 5–7 minutes more.
Step 6: Serve
Let rest 5 minutes. Garnish with extra cheese or parsley if desired.
