There’s something about a pan of bubbling, cheesy pasta that feels like a warm kitchen hug, and this recipe delivers exactly that. I picture a rainy Sunday when I was a kid — the oven hummed, garlic smelled like a tiny warning that dinner was coming, and my mom slid a dish of stuffed shells into the table like magic. I recreate that comfort now with a weeknight-friendly twist: shredded chicken and bright green broccoli tucked into pillowy pasta shells, all swimming in a cozy blanket of melty cheese. It’s the kind of dinner that smells like home, brings everyone to the table, and leaves the kitchen blissfully quiet while we all scrape the pan clean.
Quick Facts
- Yield: Serves 6
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Why This Recipe is Awesome
Why make these cheesy chicken broccoli shells? Because they hit all the cozy checkpoints — creamy, gooey cheese, tender shredded **chicken**, and just-right bites of **broccoli** tucked into soft, saucy pasta shells. It’s comforting but not heavy, easy enough for a weeknight, and pretty enough for friends. Plus, who doesn’t love a crispy cheesy edge and a bubbly top? It’s so forgiving even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 1 lb jumbo pasta shells
- 2 cups cooked shredded chicken (rotisserie works great)
- 2 cups broccoli florets, steamed and roughly chopped
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella, divided
- ½ cup grated Parmesan, plus extra for topping
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 cups marinara sauce (store-bought or homemade)
- 2 tbsp olive oil (for sautéing and drizzling)
For the Sauce / Garnish (if applicable):
- Fresh parsley, chopped for garnish
- Red pepper flakes, optional for heat
How I Make It
Step 1:
Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the jumbo shells for about 8 minutes so they’re al dente — soft enough to stuff, firm enough to hold their shape. Drain and toss with a drizzle of olive oil so they don’t stick. While the pasta cooks, steam the broccoli until bright green and slightly tender, about 3–4 minutes, then chop into small pieces.
Step 2:
In a mixing bowl, combine the ricotta, egg, minced garlic, Italian seasoning, ½ cup mozzarella, ½ cup Parmesan, and a generous pinch of salt and pepper. Fold in the shredded chicken and chopped broccoli until the mixture looks creamy and studded with green. Taste and adjust seasoning — I always add a little more black pepper for zip.
Step 3:
Spoon about 1 cup of marinara into the bottom of a 9×13-inch baking dish, spreading it into an even layer. This keeps the shells from sticking and creates a saucy base. Stuff each shell with roughly 2 tablespoons of the chicken-broccoli mixture and place them seam-side up in the dish. You’ll hear me mutter “one more” as I sneak a little extra filling into the last few shells — no shame.
Step 4:
Pour the remaining marinara over the shells, then sprinkle the top with the remaining 1 cup mozzarella and the rest of the Parmesan. Drizzle a touch of olive oil for a golden finish. Bake uncovered at 375°F for 20–25 minutes until the cheese melts and bubbles and the edges turn golden. Listen for that satisfying sizzle and watch for a little brown on top — that’s when I pull it out.
Step 5:
Let the dish rest for about 5 minutes to firm up so the shells don’t fall apart when you serve. Garnish with chopped parsley and a pinch of red pepper flakes if you like heat. Serve hot — the first forkful should be gooey, saucy, and bright with broccoli.
Pro Tips
- Use rotisserie chicken to save time and add flavor — shredding warm chicken makes it juicier.
- Don’t overcook the shells; stop the boil at 8 minutes so they stay firm enough to stuff without tearing.
- For extra creaminess, swap half the ricotta for 1/2 cup sour cream — it adds tang and silkiness.
- If your top browns too quickly, tent with foil during the last few minutes of baking.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Chicken ↔ Tofu: Swap shredded chicken for cubed, pan-seared tofu for a vegetarian version — press the tofu first so it browns.
- Heavy cream ↔ Greek yogurt: Use ¼ cup Greek yogurt in the filling instead of cream for tang and protein.
- Dairy-free: Use dairy-free ricotta and mozzarella shreds; note the flavor will be less rich but still satisfying.
- Gluten-free: Use gluten-free jumbo shells or substitute with large blanched zucchini boats for a low-carb twist.
Variations & Tips
- Make it spicy: add 1 tsp red pepper flakes to the filling and swap marinara for a spicy arrabbiata.
- Kid-friendly: skip the red pepper flakes and mix in finely diced carrots for extra veggies.
- Herby bright twist: stir 2 tbsp chopped basil into the filling for a fresh, pesto-like note.
- Cheesy four-way: use a mix of mozzarella, fontina, cheddar, and Parmesan for an ultra-melty top.
- Sheet-pan friendly: arrange shells in a large rimmed baking sheet for a crispy edge all around.
- Creative twist: mix in 1/2 cup sun-dried tomatoes and swap parsley for basil for a Mediterranean version.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the shells, cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding an extra 5–10 minutes to the bake time. For longer storage, freeze before baking for up to 2 months; thaw overnight in the fridge before baking.
- Can I double the recipe?
- Sure thing. Use two 9×13-inch dishes or a larger roasting pan and bake at 375°F — timing stays similar, but check at 25–30 minutes for bubbling and golden cheese.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping — olive oil adds good flavor and prevents sticking.
- How do I know it’s done?
- Look for bubbly sauce around the edges, melted and slightly browned cheese on top, and hot filling when you cut a shell. The internal temperature for chicken should reach 165°F if you’re checking with a thermometer.
- What if I don’t have ingredient X?
- If you don’t have ricotta, use an equal amount of cottage cheese blended until smooth. No jumbo shells? Use manicotti tubes or large pasta like lasagna noodles rolled up.
How I Like to Serve It
I love serving these shells with a simple green salad and a bright vinaigrette to cut the richness. Crusty garlic bread never hurts, and a chilled Pinot Grigio or an easy iced tea pairs beautifully. They work for weeknight dinners, potlucks, or casual date nights — and they shine in any season when you crave something cheesy and reassuring.
Notes
- Store leftovers covered in the fridge for up to 3 days. Reheat covered in the oven at 350°F for 15–20 minutes or microwave individual portions.
- Safe cooking temperature for chicken: 165°F.
Final Thoughts
Closing: Go ahead and make a pan — it comforts, it pleases, and it feeds a crowd. Now go impress someone — or just yourself — with your homemade masterpiece!