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I've turned these stuffed shells into my family's favorite dinner whenever I want to wow guests or give my loved ones a special treat. The mix of juicy chicken chunks, crisp broccoli bits and my own creamy Alfredo sauce stuffed into pasta creates the ultimate comfort meal. Everyone always hangs around my kitchen asking when we can eat whenever they smell these cooking!
Must-Have Ingredients For These Incredible Stuffed Shells
- Chicken: 2 diced chicken breasts cut into small chunks. I prefer getting mine from nearby shops.
- Jumbo Shells: 1 box of those giant pasta shells that hold fillings so well.
- Broccoli: 1 cup of small, fresh florets perfectly sized for stuffing.
- Heavy Whipping Cream: 16 oz to make that rich sauce you'll want to lick from the spoon.
- Grated Parmesan: ¼ cup fresh-grated makes the sauce taste way better.
- Shredded Parmesan: ½ cup gives the filling that perfect bite.
- Shredded Mozzarella: 1 cup for those amazing stretchy cheese pulls we all love.
- Butter: 1 stick that makes everything smooth and rich.
- Cream Cheese: ¼ block my little trick for extra smoothness.
- Seasonings: A mix of salt black pepper onion powder garlic powder Sazon smoked paprika Creole seasoning and Italian seasoning.
- Olive Oil: Just a splash to brown the chicken nicely.
Step-By-Step Cooking Guide
- Chicken Prep
- Chop your chicken small, mix with spices and olive oil, then let it sit in the fridge for at least 30 minutes while getting other things ready.
- Start Cooking
- Heat your pan with butter and oil, then cook the chicken until golden, around 6-7 minutes. Put it aside and use the same pan for your broccoli.
- Create The Sauce
- Melt more butter with fresh garlic in your pan. When it smells amazing, pour in cream and cream cheese. Stir constantly until thickened, then mix in seasonings and fresh Parmesan.
- Handle The Pasta
- Boil those jumbo shells in salty water until they're tender but firm. Don't forget to keep some cooking water before draining.
- Fill The Shells
- Combine chicken, broccoli, cheeses and your amazing sauce in a bowl. Now comes the fun - scoop mixture into each shell.
- Baking Time
- Spread some sauce in a baking dish, arrange your filled shells, cover with more sauce and cheese. Bake at 375°F until everything's bubbling, about 15 minutes.
- Enjoy Your Meal
- Serve them hot and watch everyone smile with their first taste!
Clever Tips For Outstanding Results
- Add Some Flair: Try adding a splash of good olive oil just before serving to make flavors pop.
- Try New Proteins: Sometimes I swap chicken for shrimp when I'm feeling fancy or use leftover turkey after holidays.
- Get Ahead: You can stuff these in the morning and just bake them when dinner time comes around.
- Leftovers Info: They'll stay good in your fridge for 3 days, though at my house they're usually gone by the next day!
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The Personal Touch Behind This Dish
I created these stuffed shells for my daughter when she graduated, and now they've become our most requested family meal. There's nothing better than pulling that hot dish from the oven and seeing the cheese stretch as you serve each helping. The way the sauce pools around each shell, those tender chicken bits and the bright green broccoli makes this the definition of comfort food.
Frequently Asked Questions
- → Why should I marinate chicken?
It’ll soak up all those delicious seasonings, making the taste pop in every bite. Even a quick 30-minute soak works wonders.
- → How do I keep the shells intact?
Don’t overcook them; stop at al dente. They’ll soften more in the oven. Be gentle while filling, and don’t pack the dish too tight.
- → Can I prep this in advance?
Yes! Put it all together except for baking, cover it up, and pop it in the fridge. Bake it fresh within 24 hours.
- → Why save pasta water?
In case your sauce is thicker than you'd like, the starchy water thins it out to perfection. Start small and mix it in until happy.
- → What if jumbo shells aren't available?
No problem—grab cannelloni or manicotti instead. Just adjust how much filling goes in each one.