Chicken Broccoli Alfredo Shells: A Delicious and Easy Recipe

Chicken Broccoli Alfredo Shells: Prepare to be amazed by this incredibly comforting and satisfying dish that’s about to become a weeknight staple in your home! Imagine tender jumbo pasta shells, generously stuffed with a creamy, cheesy Alfredo sauce, perfectly cooked chicken, and vibrant broccoli florets. It’s a symphony of flavors and textures that will have everyone asking for seconds.

While Alfredo sauce itself has Italian origins, evolving from a simple butter and Parmesan dish to the rich cream-based sauce we know today, this particular combination of ingredients is a modern American twist. It takes the classic comfort of pasta and elevates it with the addition of protein and vegetables, making it a complete and balanced meal.

What makes Chicken Broccoli Alfredo Shells so irresistible? It’s the perfect marriage of creamy indulgence and wholesome goodness. The Alfredo sauce is rich and decadent, coating every shell in a velvety embrace. The chicken adds a savory protein boost, while the broccoli provides a delightful pop of freshness and a satisfying crunch. Plus, it’s surprisingly easy to make! This recipe is perfect for busy weeknights when you crave a delicious and comforting meal without spending hours in the kitchen. Get ready to experience a new level of pasta perfection!

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or to taste
• For the Broccoli:
• 1 large head of broccoli, cut into florets
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Alfredo Sauce:
• 1/2 cup (1 stick) unsalted butter
• 4 cloves garlic, minced
• 3 cups heavy cream
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 teaspoon nutmeg (optional, but highly recommended!)
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 1/2 cup freshly grated Romano cheese
• For the Pasta:
• 1 lb jumbo pasta shells
• Optional Garnishes:
• Fresh parsley, chopped
• Red pepper flakes

Preparing the Chicken:

Okay, let’s start with the chicken! This is a super simple step, but it’s crucial for adding that delicious protein punch to our dish. I like to use bite-sized pieces because they mix so well with the pasta and broccoli, ensuring every bite is flavorful.

1. Season the Chicken: In a large bowl, combine the bite-sized chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure the chicken is evenly coated with the spices. This is where you can really customize the flavor – feel free to add a pinch of cayenne pepper for a little heat, or some Italian seasoning for a more herby flavor.
2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink inside. Be sure to stir occasionally to ensure even cooking. You want a nice golden-brown color on the chicken, which adds to the overall flavor profile. Once cooked, remove the chicken from the skillet and set aside. We’ll add it back in later!

Roasting the Broccoli:

Next up, let’s tackle the broccoli. Roasting broccoli brings out its natural sweetness and gives it a slightly crispy texture that I absolutely love. If you’re not a fan of roasted broccoli, you can steam it or blanch it, but I highly recommend giving roasting a try!

1. Prepare the Broccoli: Preheat your oven to 400°F (200°C). While the oven is heating, toss the broccoli florets with olive oil, salt, and pepper in a large bowl. Again, make sure the broccoli is evenly coated.
2. Roast the Broccoli: Spread the broccoli florets in a single layer on a baking sheet. This is important to ensure even roasting. If the broccoli is overcrowded, it will steam instead of roast. Roast for 15-20 minutes, or until the broccoli is tender-crisp and slightly browned. Keep an eye on it, as ovens can vary. You want the edges to be slightly charred for that perfect roasted flavor. Once roasted, remove the broccoli from the oven and set aside.

Making the Alfredo Sauce:

Now for the star of the show – the Alfredo sauce! This is where the magic happens. A good Alfredo sauce is creamy, rich, and bursting with flavor. Don’t be tempted to use pre-made sauce; homemade Alfredo is so much better and surprisingly easy to make. Trust me, you’ll taste the difference!

1. Melt the Butter and Sauté the Garlic: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter. You just want to release its aroma.
2. Add the Heavy Cream: Pour in the heavy cream and bring to a simmer, stirring occasionally. Reduce the heat to low and let the cream simmer for about 5-7 minutes, or until it has slightly thickened. This step is crucial for creating a rich and creamy sauce. Don’t rush it!
3. Season the Sauce: Stir in the salt, pepper, and nutmeg (if using). The nutmeg adds a subtle warmth and complexity to the sauce that I absolutely love.
4. Add the Cheese: Remove the saucepan from the heat and stir in the Parmesan and Romano cheeses until they are completely melted and the sauce is smooth. It’s important to remove the saucepan from the heat before adding the cheese to prevent it from clumping. Stir vigorously until the cheese is fully incorporated and the sauce is velvety smooth. If the sauce is too thick, you can add a splash of milk or cream to thin it out.

Cooking the Pasta:

While the sauce is simmering, let’s get the pasta cooking. I love using jumbo shells for this recipe because they hold the sauce and chicken and broccoli so well, making each bite a delightful explosion of flavor. But feel free to use any pasta shape you like – penne, fettuccine, or even rotini would work well.

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package directions, or until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is cooked but still firm. You don’t want the pasta to be mushy!
2. Drain the Pasta: Once the pasta is cooked, drain it well in a colander. Don’t rinse the pasta, as this will remove the starch that helps the sauce cling to it.

Assembling the Dish:

Alright, we’re in the home stretch! Now it’s time to bring all the components together and create our masterpiece.

1. Combine Ingredients: Add the cooked pasta shells, cooked chicken, and roasted broccoli to the saucepan with the Alfredo sauce. Gently toss everything together until the pasta, chicken, and broccoli are evenly coated with the sauce. Be careful not to overmix, as this can break the pasta.
2. Serve: Serve immediately, garnished with fresh parsley and red pepper flakes (if desired). I also like to sprinkle a little extra Parmesan cheese on top for good measure.

Tips and Variations:

Here are a few extra tips and variations to help you customize this recipe to your liking:

• Add Vegetables: Feel free to add other vegetables to this dish, such as mushrooms, bell peppers, or spinach. Simply sauté them along with the garlic before adding the heavy cream.
• Use Different Cheese: Experiment with different types of cheese in the Alfredo sauce. Asiago, Fontina, or even a little bit of Gorgonzola would add a unique flavor.
• Make it Spicy: Add a pinch of red pepper flakes to the Alfredo sauce for a little heat.
• Add Protein: Instead of chicken, you can use shrimp, sausage, or even tofu.
• Make it Vegetarian: Omit the chicken and add extra vegetables for a vegetarian version.
• Make it Gluten-Free: Use gluten-free pasta shells to make this dish gluten-free.
• Make it Ahead: You can prepare the chicken, broccoli, and Alfredo sauce ahead of time and store them separately in the refrigerator. When you’re ready to serve, simply cook the pasta and combine everything together.
• Reheating: Leftovers can be stored in the refrigerator for up to 3 days. To reheat, simply microwave or heat in a saucepan over low heat, adding a splash of milk or cream if needed to thin the sauce.

I hope you enjoy this Chicken Broccoli Alfredo Shells recipe as much as I do! It’s a comforting, flavorful, and satisfying meal that’s perfect for any occasion. Happy cooking!

Conclusion:

This Chicken Broccoli Alfredo Shells recipe isn’t just another weeknight dinner; it’s a creamy, comforting hug in a bowl that your family will be begging you to make again and again. The combination of tender chicken, vibrant broccoli, and those perfectly al dente jumbo shells, all swimming in a luscious homemade Alfredo sauce, is simply irresistible. Trust me, the extra few minutes it takes to whip up the sauce from scratch are absolutely worth it – the flavor is miles ahead of anything you’ll find in a jar.

But what truly elevates this dish is its versatility. Feel free to experiment with different cheeses in the Alfredo sauce. A blend of Parmesan and Asiago adds a delightful sharpness, while a touch of Gruyere brings a nutty complexity. If you’re feeling adventurous, consider adding a pinch of nutmeg to the sauce for a warm, subtle spice that complements the creaminess beautifully.

For serving suggestions, a simple side salad with a light vinaigrette is the perfect counterpoint to the richness of the pasta. Garlic bread, toasted to golden perfection, is always a welcome addition for soaking up every last drop of that delicious Alfredo sauce. And if you’re looking to add even more vegetables, consider tossing in some sautéed mushrooms or roasted red peppers.

Looking for variations? If you’re short on time, you can use pre-cooked rotisserie chicken to speed things up. Alternatively, for a vegetarian option, simply omit the chicken and add more broccoli or other vegetables like zucchini or spinach. You could even try using different types of pasta, such as penne or farfalle, although I personally love the way the jumbo shells capture all that creamy goodness.

This recipe is a guaranteed crowd-pleaser, and I’m confident that it will become a staple in your household. It’s quick enough for a weeknight meal, yet impressive enough to serve to guests. The best part? It’s incredibly easy to customize to your own tastes and preferences.

I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it. I truly believe that this Chicken Broccoli Alfredo Shells recipe is a winner. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece.

Now, it’s your turn! I’m dying to know what you think. Did you try the recipe? Did you make any modifications? What did your family think? Please, please, please share your experience in the comments below. I love hearing from you and learning about your cooking adventures. Your feedback helps me to continue creating recipes that you’ll love. Don’t be shy – let me know what you thought! I can’t wait to hear all about your Chicken Broccoli Alfredo Shells success stories! Happy cooking!