Large pasta shells are loaded with juicy chicken, tender broccoli, and sharp cheddar cheese, then nestled in a creamy sauce and baked until bubbling and golden. The flavors blend for a comforting bite: the richness of the cheddar, the heartiness of chicken, and verdant broccoli together in each shell. Baking melds everything into a cozy, family-style dish that’s perfect for weeknights or sharing. Easy prep and familiar ingredients make it a favorite for all ages.
Cheesy Chicken and Broccoli Stuffed Shells fills the kitchen with warm, comforting aromas and solves the midweek dinner dilemma with classic flavors that win over even the picky eaters in my house. This is one of those crowd-pleasing bakes everyone dives into at family gatherings and potlucks, and whenever I want something hearty, creamy, and just a little bit nostalgic, it is my go-to pasta dish.
Why You’ll Love This Recipe
Freezes beautifully for easy meal prep later on
Uses familiar simple ingredients you probably have already
Great way to repurpose leftover chicken or a store rotisserie
Perfect balance of cheesy goodness and broccoli
Quick family meal ready in about forty minutes
I first made this for a chilly Sunday evening when my kids kept asking for macaroni and cheese but I wanted something a little more grown-up. Now my whole family practically cheers whenever I announce cheesy stuffed shells night.
Ingredients
- Jumbo pasta shells: Choose large shells that are not cracked so they will hold the filling neatly
- Cooked chicken: Use tender breast or thigh meat for the best texture rotisserie chicken makes it fast
- Steamed broccoli: Pick crisp bright green florets to add freshness and color to every bite
- Shredded cheddar cheese: Go for sharp cheddar for deeper flavor and shred it yourself if possible for better melting
- Cream of chicken soup: Creamy canned soup provides the luscious base and helps everything come together
- Milk: A splash of milk lightens up the sauce and helps it coat the shells evenly
- Salt, pepper, garlic powder: These pantry spices add just the right savory kick adjust to your taste and use fresh cracked pepper if you like a little extra zing
Step-by-Step Instructions
Cook the Pasta Shells:Boil a large pot of salted water and cook jumbo shells just until al dente so they remain sturdy enough to hold the filling later. Drain and set aside on a tray to cool slightly while you prep the fillingMake the Chicken and Broccoli Filling:Dice the cooked chicken into small cubes for better mixing and even stuffing. Chop steamed broccoli into bite-sized pieces. In a bowl mix chicken broccoli and one cup cheddar cheese until ingredients are thoroughly combinedStuff the Shells:Gently stuff each pasta shell with the filling mixture using a small spoon. Do not overpack so the shells can close slightly. Arrange the stuffed shells in a baking dish with the open sides facing upMix and Pour the Sauce:In a separate bowl whisk together cream of chicken soup and milk until smooth and pourable. Season the sauce with salt pepper and garlic powder to taste. Pour this creamy mixture evenly over the stuffed shells ensuring every shell is well coatedTop and Bake:Sprinkle the remaining shredded cheddar generously over the top. Bake at three hundred fifty degrees Fahrenheit uncovered for about twenty five minutes until the cheese is beautifully melted and the sauce is bubbly around the edges. Let cool a few minutes before serving
You Must Know
- Packed with protein and vegetables for a balanced meal
- Hearty enough for leftovers that taste even better the next day
- Easily doubled or tripled for feeding a crowd
Cheddar is my secret star here I love its sharp tang which takes this recipe from basic to crave-worthy. Once when my youngest asked why I put broccoli in pasta I told him it is my way to sneak in a little green and now he enjoys every bite and asks for seconds
Storage Tips
Leftovers keep well in an airtight container in the refrigerator for up to three days. Let the shells cool before storing so moisture does not get trapped. To reheat add a splash of milk over the top and bake covered at three hundred fifty degrees until warmed through or microwave single portions for quick lunches. If you want to freeze make sure the dish is fully cooled and wrap tightly before placing in the freezer for up to two months. I find thawing overnight in the fridge then reheating in the oven prevents the sauce from separating
Ingredient Substitutions
No cooked chicken on hand Try cooked turkey or even chopped ham for a tasty twist. Cauliflower florets work well if you do not have broccoli or add in spinach for extra greens. For a richer flavor swap cheddar for a little Monterey Jack or mozzarella. If you are out of cream of chicken soup make a quick white sauce with butter flour and stock and use that as a creamy base
Serving Suggestions
Serve these shells hot and bubbly from the oven alongside a crisp green salad or some garlic bread. They work as a standalone dinner but also pair well with roasted vegetables for more color. I have even cut the shells smaller and served them as party appetizers at family gatherings—always a hit especially with extra cheese sprinkled on top
Pro Tips
- For best texture do not overcook the shells or they will collapse when stuffed
- Freshly shredded cheese melts creamier and avoids clumping
- Prep the entire dish a day ahead and bake right before serving for ultimate convenience
A comforting pasta bake like this transforms simple ingredients into something cozy and delicious!
Frequently Asked Questions
→ How can I make this dish ahead of time?
Assemble the shells with filling and cover with sauce. Refrigerate up to a day, then bake when ready to serve.→ What cheese works best for stuffing the shells?
Shredded cheddar melts well and adds rich flavor, but mozzarella or a blend can be used for variety.→ Can I use rotisserie chicken?
Yes, ready-cooked rotisserie chicken is an easy substitute. Dice or shred before mixing with other ingredients.→ How do I keep the shells from sticking?
Place the cooked shells on a lightly oiled tray or plate before stuffing to prevent sticking and tearing.→ Is it possible to add more vegetables?
Absolutely. Chopped spinach, sautéed mushrooms, or bell peppers can be mixed into the filling for extra flavor.
Cheesy Chicken Broccoli Shells
Jumbo pasta shells packed with chicken, broccoli, and cheddar, baked in a creamy, comforting sauce.
Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
Ingredients
→ Main Ingredients
01 12 jumbo pasta shells, cooked
02 225 grams cooked chicken breast, diced
03 150 grams steamed broccoli, finely chopped
04 170 grams cheddar cheese, shredded
→ Sauce & Seasoning
05 1 can (approx. 300 grams) cream of chicken soup
06 120 millilitres whole milk
07 Salt, to taste
08 Black pepper, to taste
09 Garlic powder, to taste
Instructions
Step 01
In a mixing bowl, blend diced cooked chicken, chopped steamed broccoli, and 115 grams of the shredded cheddar cheese until evenly mixed.
Step 02
Gently stuff the chicken and broccoli mixture into each cooked jumbo pasta shell and arrange the filled shells in a baking dish.
Step 03
In a separate bowl, thoroughly whisk together cream of chicken soup and milk until smooth.
Step 04
Evenly pour the prepared sauce over the stuffed shells, then sprinkle the remaining cheddar cheese over the top.
Step 05
Place dish in a preheated oven at 175°C and bake for 25 minutes, or until cheese is melted and sauce is bubbling.
Notes
- Cook pasta shells al dente, as they will soften further while baking.
- For added flavour, substitute half the cheddar with smoked cheese.
