When you’re craving a comfort food classic that’s both creamy and cheesy, look no further than Cheesy Chicken & Broccoli Stuffed Shells. These jumbo pasta shells are filled with a rich mixture of shredded chicken, broccoli, melty mozzarella, and a creamy white sauce — then baked until bubbly and golden. Whether you’re feeding a family, prepping meals for the week, or bringing a dish to a potluck, this one is always a hit.
One of the best parts about this dish is how easily it can be customized. Don’t love broccoli? Swap in spinach. Need to save time? Use rotisserie chicken and jarred Alfredo. But if you want to go the extra mile and make your own creamy béchamel-style sauce, check out this quick guide from The Kitchn on white sauce basics — it’s easier than you think.
If you’re unsure about preparing broccoli just right (not too mushy, not too raw), Bon Appétit’s broccoli prep tips will help you get the perfect texture every time for stuffing into pasta dishes like this.
🧄 Ingredients You’ll Need
These ingredients come together to create a creamy, cheesy pasta bake that’s hearty and satisfying:
- 1 box jumbo pasta shells
- 2 tbsp butter
- ¾ cup chopped onion
- 2 bags frozen broccoli, thawed and well-drained (or 3 cups steamed fresh broccoli)
- 1½ cups cooked chicken, chopped or shredded
- 1½ cups shredded mozzarella cheese
- ½ cup sour cream
- 1 egg, slightly beaten
- ¼ cup butter + ¼ cup flour (for roux)
- 1 cup milk
- 1 cup light cream or half-and-half
- 1½ tsp chicken bouillon powder
- ½ cup grated Parmesan cheese
- Salt & pepper, to taste
🍳 Step-by-Step Instructions
Here’s how to make this cheesy stuffed pasta dish from start to finish:
- Cook the shells
- Boil pasta shells just until al dente. Don’t overcook — they’ll continue baking in the oven.
- Drain and cool in a bowl of cold water. Set aside.
- Prepare the filling
- In a skillet, sauté onions in butter until tender.
- In a large bowl, combine sautéed onions, chopped broccoli, chicken, mozzarella, sour cream, and egg.
- Make the sauce
- In a saucepan, melt butter and stir in flour to form a roux.
- Add milk, cream, bouillon, and pepper. Stir until it thickens.
- This creamy sauce is the glue that holds the dish together!
- Assemble the dish
- Spread a thin layer of sauce on the bottom of a greased 9×13 baking dish.
- Fill each pasta shell with the chicken and broccoli mixture.
- Place shells in the baking dish, seam side up.
- Top and bake
- Spoon remaining sauce over stuffed shells.
- Sprinkle with Parmesan cheese.
- Cover with foil and bake at 350°F for 30–35 minutes or until hot and bubbly.
🧊 Make-Ahead & Freezer Tips
These stuffed shells are ideal for prepping ahead of time:
- Refrigerate assembled (but unbaked) shells for up to 24 hours.
- Freeze fully assembled (before baking) or freeze leftovers for later.
- Reheat covered at 350°F until warmed through — about 45 minutes if frozen.
For more pro tips on freezing casseroles, don’t miss Taste of Home’s freezer meal guide.
🔄 Customization & Variations
Mix it up based on what you have on hand or your dietary needs:
- Protein swaps: Try shredded turkey, diced ham, or tofu crumbles
- Veggie boosters: Add spinach, mushrooms, or grated carrots
- Cheese variations: Use cheddar, Gouda, or cream cheese
- Shortcuts: Use jarred Alfredo sauce instead of homemade
- Heat it up: Add red pepper flakes or hot sauce to the filling
🥗 What to Serve With Stuffed Shells
This dish is rich and hearty, so pair it with light, fresh sides:
- Mixed green salad with balsamic vinaigrette
- Garlic breadsticks or herb focaccia
- Steamed asparagus or sautéed zucchini
- Sparkling water, iced tea, or white wine
🥣 Nutrition & Dietary Tips
Make it a little lighter (or fit special diets) with these swaps:
- Use low-fat cheese and light sour cream
- Swap cream for evaporated skim milk
- Use whole wheat pasta shells for added fiber
- Choose gluten-free shells and flour for a GF option
- Add extra veggies to reduce the meat ratio
❓ Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes! Steam or blanch it briefly, then chop and drain well before adding to filling.
What’s the best sauce to use?
A homemade béchamel-style white sauce works beautifully, or a jarred Alfredo if you’re short on time.
How do I keep shells from drying out in the oven?
Cover tightly with foil while baking and don’t overbake — this keeps them moist and creamy.
Can this be made vegetarian?
Absolutely. Just skip the chicken and maybe add chickpeas, tofu, or more veggies.
How long do leftovers last?
Store in an airtight container in the fridge for up to 4 days or in the freezer for 3 months.
🧡 Final Thoughts
Cheesy Chicken & Broccoli Stuffed Shells are a must-try comfort food — combining creamy filling, tender pasta, and a rich homemade sauce. It’s a dish that feels fancy but is easy enough for a weeknight, and it makes incredible leftovers.
Once you try it, this cheesy bake just might become a regular at your dinner table.
