Creamy Alfredo Stuffed Shells: The Ultimate Comfort Food Masterpiece
There’s something magical about the moment you pull a bubbling, cheesy pan of stuffed shells from the oven. The aroma hits you first—garlic, Parmesan, and creamy Alfredo mingling with the toasty scent of baked pasta. My kitchen fills with a warmth that feels like a hug. I first made this dish on a chilly Sunday when I craved something deeply comforting yet impressive enough for guests. It was a triumph. The shells were plump and tender, cradling a rich, creamy filling dotted with broccoli and chicken, all swaddled in that luxurious sauce. It immediately became my go-to for cozy dinners and celebratory gatherings alike. This recipe isn’t just food; it’s a feeling of home, straight from my oven to your table.
Why You’ll Love This Recipe
You’re going to adore this recipe because it delivers restaurant-level indulgence with the heart of a home-cooked meal. It’s surprisingly straightforward to assemble, yet the final result looks and tastes like you spent all day in the kitchen. The combination of textures—the tender pasta, the creamy interior, the slightly crisp broccoli, and the savory chicken—creates a perfect bite every single time. It’s a complete, satisfying meal in one dish that pleases both adults and picky eaters (a true miracle in my house!). Trust me, once you experience the rich, cheesy comfort of these shells, you’ll understand why it’s a permanent fixture in my recipe rotation.
Ingredients
- 1 box (12 oz) jumbo pasta shells
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, diced into ½-inch pieces
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup small broccoli florets
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 ½ cups freshly grated Parmesan cheese, divided
- 1 cup whole milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- 1 large egg
- ¼ cup fresh parsley, chopped, plus more for garnish
Let’s talk ingredients, because quality truly matters here. For the Parmesan, please, please grate it yourself from a block. The pre-grated stuff in a canister contains anti-caking agents that prevent it from melting into a smooth, silky sauce. I learned this the hard way with a gravy-like Alfredo—never again. For the chicken, I’ve used both pre-cooked rotisserie and raw breasts I diced and sautéed myself. While the rotisserie is faster, sautéing the raw diced chicken right in the pan builds incredible flavor from the fond (those tasty browned bits) for your sauce. Don’t skip that step; it makes a huge difference. If you’re in a pinch, full-fat Greek yogurt can stand in for ricotta, but the ricotta gives a classic, mild creaminess that’s just perfect.(See the next page below to continue…)