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If comfort food had a love language, these Cheesy Chicken & Broccoli Stuffed Shells would be fluent in it. This cozy, creamy, and incredibly satisfying dish is packed with tender chicken, vibrant broccoli, and plenty of melty cheese—all nestled into jumbo pasta shells and baked to bubbly perfection. Whether you’re looking for a crowd-pleasing weeknight dinner, a make-ahead meal, or something special for a potluck, this recipe delivers flavor, ease, and a whole lot of comfort. It’s endlessly flexible too—perfect for using up leftovers or tailoring to your tastes.
Ingredients
For the Shells and Filling
12 jumbo pasta shells, cooked al dente
1½ cups cooked chicken, diced (rotisserie or leftovers work great)
1 cup steamed broccoli, finely chopped (or use spinach or kale)
1 cup shredded cheddar cheese (or an Italian blend), plus more for topping
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon salt, or to taste
For the Sauce
1 can (10.5 oz) cream of chicken soup (cream of mushroom works too)
½ cup whole or 2% milk
Optional Add-ins
¼ cup sour cream or softened cream cheese, for a richer filling
1 teaspoon Dijon mustard or a dash of hot sauce, for extra depth
¼ cup grated Parmesan cheese, for topping
Pinch of onion powder or dried thyme in the sauce, for added flavor
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Cook the pasta shells until just al dente, about 1–2 minutes less than the package suggests. Drain, rinse under cool water, and set aside to dry.
In a large mixing bowl, combine the diced chicken, steamed broccoli, 1 cup of shredded cheese, garlic powder, salt, and pepper. If you’re going for extra creamy, now’s the time to stir in some sour cream, cream cheese, or a splash of reserved pasta water.
Spoon about 2 tablespoons of filling into each shell and place them snugly in your prepared baking dish.
In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Stir in any optional flavor boosters like Dijon or dried herbs. Pour the sauce evenly over the shells.
Sprinkle the remaining ½ cup of cheese on top, along with grated Parmesan if using.
Bake uncovered for 25 minutes, until bubbly and heated through. For a golden cheesy crust, broil the dish for an additional 2–3 minutes at the end.
Let the shells rest for 5 minutes before serving so everything sets up just right.
Notes
You can easily prep this dish ahead of time. Assemble the shells, cover tightly, and refrigerate for up to 24 hours before baking.
This recipe is freezer-friendly! Assemble the shells in a foil-lined dish, wrap tightly, and freeze unbaked. When ready to use, thaw overnight in the fridge and bake as directed—just add an extra 5–10 minutes if still a bit cold.
For a vegetarian version, swap the chicken for sautéed mushrooms or a mix of roasted vegetables and use cream of mushroom soup.
Not in the mood for pasta? Try stuffing the filling into zucchini boats or halved bell peppers for a lower-carb alternative.
FAQs
Can I use frozen broccoli?
Absolutely. Just thaw and pat it dry before adding to the filling to avoid excess moisture.
What’s the best cheese to use?
Cheddar is classic and sharp, but mozzarella, Monterey Jack, or a store-bought Italian blend all work well. For more flavor, try a mix.
Can I make this without canned soup?
Yes! Make a quick homemade white sauce with butter, flour, chicken broth, and milk. Season to taste with garlic, onion powder, and herbs.
How long will leftovers last?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
Can I use manicotti instead of shells?
Definitely. If you prefer manicotti or can’t find jumbo shells, fill the tubes and proceed the same way.
Cheesy Chicken & Broccoli Stuffed Shells
If comfort food had a love language, these Cheesy Chicken & Broccoli Stuffed Shells would be fluent in it. This cozy, creamy, and incredibly satisfying dish is packed with tender chicken, vibrant broccoli, and plenty of melty cheese—all nestled into jumbo pasta shells and baked to bubbly perfection. Whether you’re looking for a crowd-pleasing weeknight dinner, a make-ahead meal, or something special for a potluck, this recipe delivers flavor, ease, and a whole lot of comfort. It’s endlessly flexible too—perfect for using up leftovers or tailoring to your tastes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Shells and Filling
12 jumbo pasta shells, cooked al dente
1½ cups cooked chicken, diced (rotisserie or leftovers work great)
1 cup steamed broccoli, finely chopped (or use spinach or kale)
1 cup shredded cheddar cheese (or an Italian blend), plus more for topping
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon salt, or to taste
For the Sauce
1 can (10.5 oz) cream of chicken soup (cream of mushroom works too)
½ cup whole or 2% milk
Optional Add-ins
¼ cup sour cream or softened cream cheese, for a richer filling
1 teaspoon Dijon mustard or a dash of hot sauce, for extra depth
¼ cup grated Parmesan cheese, for topping
Pinch of onion powder or dried thyme in the sauce, for added flavo
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Cook the pasta shells until just al dente, about 1–2 minutes less than the package suggests. Drain, rinse under cool water, and set aside to dry.
In a large mixing bowl, combine the diced chicken, steamed broccoli, 1 cup of shredded cheese, garlic powder, salt, and pepper. If you’re going for extra creamy, now’s the time to stir in some sour cream, cream cheese, or a splash of reserved pasta water.
Spoon about 2 tablespoons of filling into each shell and place them snugly in your prepared baking dish.
In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Stir in any optional flavor boosters like Dijon or dried herbs. Pour the sauce evenly over the shells.
Sprinkle the remaining ½ cup of cheese on top, along with grated Parmesan if using.
Bake uncovered for 25 minutes, until bubbly and heated through. For a golden cheesy crust, broil the dish for an additional 2–3 minutes at the end.
Let the shells rest for 5 minutes before serving so everything sets up just right.
Notes
You can easily prep this dish ahead of time. Assemble the shells, cover tightly, and refrigerate for up to 24 hours before baking.
This recipe is freezer-friendly! Assemble the shells in a foil-lined dish, wrap tightly, and freeze unbaked. When ready to use, thaw overnight in the fridge and bake as directed—just add an extra 5–10 minutes if still a bit cold.
For a vegetarian version, swap the chicken for sautéed mushrooms or a mix of roasted vegetables and use cream of mushroom soup.
Not in the mood for pasta? Try stuffing the filling into zucchini boats or halved bell peppers for a lower-carb alternative.