Stuffed with tender shredded chicken, rich Alfredo sauce, melty mozzarella, and bursts of broccoli, these Cheesy Chicken Shells are the definition of comfort food. Every forkful delivers a bite of golden, cheesy bliss tucked inside perfectly cooked pasta shells. Whether you’re making a cozy weeknight dinner or feeding a crowd, this dish is hearty, flavorful, and guaranteed to become a family favorite.

It’s the kind of baked pasta magic that makes the kitchen smell like a hug. The creamy Alfredo base gets a lift from garlic and Italian seasoning, while the golden cheesy crust on top adds just the right crisp. Add some fresh parsley, and it’s a bubbling casserole that looks as good as it tastes.

What Kind of Pasta Shells Should I Use?

Look for jumbo pasta shells (conchiglioni) at your local store—they’re perfect for stuffing and hold their shape well when baked. If you can’t find jumbo shells, manicotti or even cannelloni tubes are a great substitute. The key is choosing pasta that won’t collapse under the creamy filling.

Ingredients for the Cheesy Chicken Shells

For the Shells & Filling:

20-25 jumbo pasta shells
2 cups cooked, shredded chicken (rotisserie works great)
1 1/2 cups steamed broccoli florets, chopped
1 1/2 cups shredded mozzarella cheese (plus extra for topping)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste

For the Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste

How To Make the Cheesy Chicken Shells

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil and cook the shells until al dente. Drain and rinse with cold water to stop the cooking process. Set aside on a parchment-lined tray.

Step 2: Make the Alfredo Sauce

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute. Whisk in the flour and cook for another 1-2 minutes until it forms a paste. Slowly pour in the milk and cream, whisking continuously. Simmer until the sauce thickens, about 4-5 minutes. Stir in Parmesan cheese and season with salt and pepper.

Step 3: Prepare the Filling

In a large bowl, mix the shredded chicken, chopped broccoli, 1 1/2 cups mozzarella, Parmesan, garlic powder, Italian seasoning, and a bit of salt and pepper. Stir in 1/2 cup of the Alfredo sauce to bind the mixture.

Step 4: Assemble the Shells

Preheat the oven to 375°F (190°C). Spread 1 cup of Alfredo sauce on the bottom of a greased 9×13-inch baking dish. Fill each pasta shell with the chicken and broccoli mixture and place them in the dish, open side up.

Step 5: Bake to Golden Perfection

Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle extra mozzarella on top. Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until the top is bubbly and golden. Garnish with parsley and serve warm.

How to Serve and Store Cheesy Chicken Shells

This dish is best served hot and bubbly, straight out of the oven. Pair it with a crisp green salad or garlic bread to complete the meal. It also works beautifully as a meal prep option—leftovers reheat well!

To store, let the shells cool completely. Cover the baking dish tightly or transfer the leftovers to an airtight container. Refrigerate for up to 4 days. To reheat, simply microwave individual portions or warm in the oven at 350°F until heated through. You can also freeze assembled (but unbaked) shells for up to 2 months. Thaw overnight before baking as directed.

Frequently Asked Questions

Can I use frozen broccoli instead of fresh?

Yes! Just steam or microwave it first and make sure it’s well-drained to avoid excess moisture in the filling.

What other cheeses work well in this recipe?

Sharp white cheddar, Gruyère, or a blend of Italian cheeses can all be delicious alternatives to mozzarella.

Can I make this dish ahead of time?

Absolutely. Assemble everything, cover, and refrigerate up to 24 hours before baking. Just add 5-10 minutes to the bake time if it’s coming straight from the fridge.

How do I make it vegetarian?

Omit the chicken and double up on broccoli or mix in sautéed mushrooms and spinach for a hearty meatless version.

What if I don’t have heavy cream?

You can substitute with more whole milk, though the sauce will be a bit lighter and less rich. Adding a little cream cheese can help boost creaminess.