Name: Cheesy Chicken & Broccoli Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 12 jumbo pasta shells; 3 boneless, skinless chicken breasts (about 1 lb), cooked and shredded; 1 cup fresh broccoli florets, finely chopped; 8 oz cream cheese, softened; 1 cup shredded cheddar cheese; 1 1/2 cups marinara sauce; 1 tsp garlic powder; 1 tsp Italian seasoning; Salt and pepper to taste

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Tender jumbo pasta shells generously stuffed with shredded chicken, fresh broccoli, and a creamy cheese blend, all baked under a bubbling layer of cheddar and marinara sauce. This comforting dish brings the richness of Italian-American cuisine with an easy, family-friendly twist. Perfect for busy weeknights or cozy weekend dinners, this hearty recipe combines savory flavors with simple preparation.

Why You’ll Love This Recipe

This recipe delivers on both flavor and convenience. It is a great way to repurpose leftover chicken, add more vegetables to your meals, and enjoy a creamy, cheesy, oven-baked pasta dish that pleases the whole family. The stuffed shells hold up well, making them ideal for make-ahead meals or meal prepping. Plus, it’s a one-dish dinner that combines protein, veggies, and indulgent cheese in each satisfying bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 jumbo pasta shells
3 boneless, skinless chicken breasts (about 1 lb), cooked and shredded
1 cup fresh broccoli florets, finely chopped
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 1/2 cups marinara sauce
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste

Directions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
In a large bowl, mix together the shredded chicken, chopped broccoli, softened cream cheese, garlic powder, Italian seasoning, salt, and pepper. Combine until smooth and fully blended.
Carefully stuff each pasta shell with the chicken and broccoli mixture.
Spread 1 cup of marinara sauce on the bottom of the prepared baking dish. Arrange the stuffed shells over the sauce.
Pour the remaining 1/2 cup of marinara sauce over the shells, then sprinkle shredded cheddar cheese on top.
Cover the dish with foil and bake for 20 minutes.
Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let rest for 5 minutes before serving.

Servings and timing

Servings: 4 servings
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Calories per serving: Approximately 410 kcal

Variations

Add extra veggies: Include finely chopped spinach, mushrooms, or bell peppers in the stuffing mixture for added nutrients.
Spicy twist: Add crushed red pepper flakes or chopped jalapeños to the filling for heat.
Cheese swap: Try mozzarella or a blend of Italian cheeses in place of cheddar for a more traditional flavor.
Protein change: Use cooked ground turkey, rotisserie chicken, or even tofu for a variation in protein.
Sauce substitute: Use Alfredo sauce instead of marinara for a creamy, indulgent version.

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze baked or unbaked stuffed shells in a freezer-safe dish for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes or until warmed through. Alternatively, microwave individual servings for 1–2 minutes on high.

FAQs

How can I make this dish ahead of time?

You can assemble the shells and store them covered in the refrigerator up to 24 hours in advance. Bake as directed when ready.

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, rotisserie chicken is an excellent time-saving alternative and works perfectly in this recipe.

What’s the best way to cook the broccoli for the filling?

Finely chop the broccoli florets and either steam them lightly or add them raw for a slight crunch after baking.

Can I use frozen broccoli?

Yes, just be sure to thaw and drain it well before mixing it into the filling.

What type of cream cheese should I use?

Full-fat cream cheese provides the creamiest texture, but you can use reduced-fat for a lighter version.

Can I double this recipe?

Yes, simply double all ingredients and use a larger baking dish or two separate ones.

Is this dish kid-friendly?

Absolutely. The creamy filling and cheesy topping are typically very appealing to children.

Can I make this recipe vegetarian?

Yes, omit the chicken and add extra vegetables or plant-based meat substitutes.

What should I serve with these stuffed shells?

A crisp green salad and garlic bread make excellent accompaniments.

Can I use gluten-free pasta shells?

Yes, gluten-free jumbo shells are available and work well as a substitute.

Conclusion

Cheesy Chicken & Broccoli Stuffed Shells offer the perfect combination of comfort and nutrition in one satisfying dish. With minimal prep, customizable ingredients, and make-ahead potential, this recipe is a reliable go-to for busy nights or hearty family meals. Whether you’re feeding a crowd or planning ahead for the week, these stuffed shells deliver every time.

Cheesy Chicken & Broccoli Stuffed Shells

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Tender jumbo pasta shells filled with shredded chicken, fresh broccoli, and creamy cheeses, baked in marinara sauce and topped with melted cheddar for a comforting, family-friendly dinner.

Author: Mari
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Halal

Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Cook pasta shells according to package directions until al dente. Drain and set aside.
In a large bowl, combine shredded chicken, chopped broccoli, cream cheese, garlic powder, Italian seasoning, and a pinch of salt and pepper. Mix until fully blended.
Stuff each cooked shell with the chicken and broccoli mixture.
Spread 1 cup of marinara sauce on the bottom of the baking dish. Arrange the stuffed shells over the sauce.
Pour the remaining 1/2 cup of marinara sauce over the top of the shells, then sprinkle evenly with shredded cheddar cheese.
Cover with foil and bake for 20 minutes.
Uncover and bake an additional 10 minutes, or until cheese is melted and bubbly.
Let rest for 5 minutes before serving.