Let me tell you about the dish that saved my sanity on busy weeknights – these Cheesy Chicken & Broccoli Stuffed Shells! It all started when my picky nephew actually asked for seconds (shocking, I know). Now it’s our go-to comfort food that somehow pleases everyone at the table. Jumbo pasta shells stuffed with tender chicken, fresh broccoli, and three kinds of melty cheese? Yes please! What makes this recipe special is how effortlessly fancy it looks while being secretly easy to throw together. The best part? That golden, bubbly cheese topping that makes everyone’s eyes light up when it comes out of the oven.
Why You’ll Love These Cheesy Chicken & Broccoli Stuffed Shells
Let me count the ways this dish will become your new kitchen favorite:
- Weeknight lifesaver: Uses simple ingredients you probably have already (rotisserie chicken? Check!)
- Hidden veggies win: Even broccoli-haters gobble these up when it’s tucked in cheesy goodness
- Make-ahead magic: Assemble in the morning, pop in the oven when you’re ready
- Creamy comfort: That ricotta-mozzarella-Parmesan trio creates the most luscious filling
- Freezer-friendly: I always double the batch and stash some for emergency meals
Trust me, that first bite of warm, cheesy pasta with the perfect crispy edges? Pure happiness.
Ingredients for Cheesy Chicken & Broccoli Stuffed Shells
Here’s everything you’ll need to make these irresistible stuffed shells (I’ve learned the hard way – measure everything before starting!):
- Pasta: 12 jumbo pasta shells (trust me, get extra – some always tear)
- Protein: 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
- Veggies: 1 cup broccoli florets, steamed until tender and finely chopped
- Cheese trio:
- 1 cup whole milk ricotta (drain any excess liquid)
- 1 cup shredded mozzarella (divided – we’ll use some for topping)
- 1/2 cup freshly grated Parmesan (none of that powdery stuff!)
- Seasonings: 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
- Sauce: 1 cup marinara (homemade or your favorite jarred kind)

Ingredient Notes & Substitutions
>No broccoli? No problem! Here’s how to adapt:
- Swap broccoli for equal amounts of chopped spinach (squeeze out excess water!) or zucchini
- Out of ricotta? Cottage cheese (blended smooth) works in a pinch
- For extra kick, add 1/4 tsp red pepper flakes to the filling
- Gluten-free? Use your favorite GF jumbo shells (cook 1-2 minutes less)
One golden rule: Avoid watery substitutes! Too much moisture makes soggy shells (learned that the messy way).
How to Make Cheesy Chicken & Broccoli Stuffed Shells
Now for the fun part – let’s turn these simple ingredients into something magical! Follow these steps carefully, and you’ll have golden, cheesy perfection in no time. I’ve included all my little tricks to ensure success (because we’ve all had those pasta disasters, right?).
Step 1: Cook and Prep the Shells
First, bring a large pot of salted water to a rolling boil – it should taste like the sea! Gently add your jumbo shells and cook for exactly 9 minutes (set a timer!). You want them pliable but still firm since they’ll cook more in the oven. Drain immediately and rinse with cool water to stop the cooking. This is crucial – lay them in a single layer on a baking sheet lined with parchment paper. No sticking, no tearing! Pro tip: Cook a few extra shells as backup – some always split.
Step 2: Mix the Cheesy Chicken Filling
In a large bowl, combine your shredded chicken, chopped broccoli, ricotta, 3/4 cup mozzarella (save the rest!), Parmesan, and all seasonings. Here’s my secret: use clean hands to mix! It feels messy but ensures every bite gets perfect distribution. Taste and adjust – needs more garlic? More pepper? Now’s the time! The mixture should hold together when pinched but not be too wet. If it seems loose, add another tablespoon of Parmesan.
Step 3: Assemble and Bake
Spread 3/4 cup marinara in your baking dish – this prevents sticking and creates a flavor base. Now the satisfying part: hold each shell in your palm and spoon in filling until just overflowing (about 2 tbsp per shell). Arrange them seam-side up in the dish, leaving a little breathing room between each. Dollop remaining sauce over tops, then sprinkle with reserved mozzarella. Bake at 375°F for 20 minutes until the cheese turns golden and the edges bubble. That irresistible sizzle sound? That’s your cue it’s done!

Tips for Perfect Cheesy Chicken & Broccoli Stuffed Shells
After making these stuffed shells more times than I can count, here are my foolproof tips for absolute perfection:
- Dry those greens: After steaming broccoli, press it between paper towels – watery veggies make soggy shells!
- Cheese strategy: Reserve 1/4 cup mozzarella for topping – that golden crust is worth it
- Shell insurance: Cook 2-3 extra shells (they always tear when you’re rushing)
- Baking trick: For extra crispiness, broil the last 2 minutes (watch closely!)
- Rest time: Let shells sit 5 minutes after baking – the filling sets perfectly
Follow these, and you’ll get that magical combo of creamy inside, crispy outside every single time!
Serving Suggestions for Cheesy Chicken & Broccoli Stuffed Shells
Oh, let me tell you how I love to serve these stuffed shells – it’s all about that cozy, family-style presentation! I always pop them straight from the oven onto a big wooden board (those drippy cheese edges look so inviting). For sides? You can’t go wrong with warm garlic bread for scooping up extra sauce and a crisp green salad with lemony dressing to cut through the richness. If I’m feeling fancy, I’ll sprinkle fresh basil over the top right before serving – that pop of green makes everyone think you slaved for hours!
Storage & Reheating Instructions
Here’s how to keep your Cheesy Chicken & Broccoli Stuffed Shells tasting fresh and delicious – because let’s be honest, leftovers are half the joy of cooking! Store cooled shells in an airtight container in the fridge for up to 3 days. For longer storage, freeze unbaked shells (my secret meal prep move!) – just assemble without baking, wrap tightly in foil, and freeze for up to 2 months. When reheating, sprinkle a teaspoon of water over refrigerated shells and microwave at 50% power in 30-second bursts. For that just-baked crispiness, pop them in a 350°F oven for 10-15 minutes until bubbly again. Pro tip: Add a fresh sprinkle of cheese before reheating for that “just made” look!
Frequently Asked Questions
I get so many questions about these Cheesy Chicken & Broccoli Stuffed Shells – here are the answers to the ones I hear most often:
Can I use frozen broccoli instead of fresh?
Absolutely! Just thaw and squeeze out ALL the excess water (I wrap it in a clean kitchen towel and press hard). Frozen broccoli tends to be wetter, so you might need an extra tablespoon of Parmesan to balance the moisture.
How do I prevent soggy stuffed shells?
Three secrets: 1) Don’t overcook your pasta initially, 2) Dry your broccoli thoroughly, and 3) Don’t drown them in sauce – just a light layer on the bottom and a drizzle on top. That crispy cheese topping helps too!
Can I make these ahead for a party?
You bet! Assemble the shells up to 24 hours before, cover tightly, and refrigerate. Add 5 extra minutes to the baking time since they’ll be cold. The cheese will still get perfectly bubbly!
What’s the best way to reheat leftovers?
The oven is your friend here! 350°F for about 10 minutes brings back that perfect texture. Microwaving works in a pinch, but the shells can get rubbery if you overdo it.
Nutritional Information
Here’s the scoop on what you’re getting in each delicious serving (but remember – estimates vary based on your exact ingredients!):
- Calories: 420 per serving (about 3 shells)
- Protein: 30g (thanks to all that chicken and cheese!)
- Carbs: 32g (with 3g fiber from the broccoli)
- Fat: 18g (because cheese makes everything better)
Not too shabby for such a comforting, filling meal! For precise counts, always calculate with your specific brands.
Share Your Cheesy Chicken & Broccoli Stuffed Shells
I’d love to see your masterpiece! Snap a photo of those golden, cheesy shells and tag me – nothing makes me happier than seeing your kitchen triumphs. Did you put your own spin on it? Leave a comment below with your creative twists (I’m always looking for new ideas!). Happy cooking, friends!
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Irresistible Cheesy Chicken & Broccoli Stuffed Shells in 30 Minutes
Cheesy Chicken & Broccoli Stuffed Shells are a comforting and flavorful dish. Tender pasta shells filled with a creamy mixture of chicken, broccoli, and cheese, then baked until golden.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup broccoli, steamed and chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions. Drain and set aside.
- In a bowl, mix chicken, broccoli, ricotta, mozzarella, Parmesan, garlic powder, salt, and pepper.
- Stuff each shell with the chicken and broccoli mixture.
- Spread marinara sauce in a baking dish. Arrange stuffed shells on top.
- Bake for 20 minutes or until cheese melts and turns golden.
- Serve warm.
Notes
- Use rotisserie chicken for quicker prep.
- Can substitute broccoli with spinach.
- Freeze unbaked shells for later use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 3 shells
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg