Name: Chicken Broccoli Alfredo Shells: A Delicious & Easy Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8 servings
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 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; 1 large head of broccoli, cut into florets (about 4 cups); 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup (1 stick) unsalted butter; 4 cloves garlic, minced; 4 cups heavy cream; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg (optional, but highly recommended!); 1 cup grated Parmesan cheese, plus more for serving; 1/2 cup grated Romano cheese, plus more for serving; 1 lb jumbo pasta shells; Water for boiling; 1 tablespoon salt (for pasta water)

Chicken Broccoli Alfredo Shells: Prepare to be amazed! Imagine perfectly cooked jumbo pasta shells, each one cradling a creamy, dreamy Alfredo sauce, tender bites of chicken, and vibrant florets of broccoli. This isn't just dinner; it's a comforting hug in a bowl, ready in under an hour!

While Alfredo sauce itself boasts a rich history rooted in Roman cuisine, its modern iteration, often paired with chicken and vegetables, is a testament to American culinary innovation. It's a dish that speaks to our love of convenience without sacrificing flavor. Think of it as a sophisticated upgrade to classic mac and cheese, offering a balanced meal that even the pickiest eaters will adore.

What makes Chicken Broccoli Alfredo Shells so irresistible? It's the symphony of textures – the smooth, velvety sauce, the slightly chewy pasta, the tender chicken, and the crisp-tender broccoli. The rich, cheesy Alfredo is balanced by the freshness of the broccoli, preventing it from feeling too heavy. Plus, it's incredibly versatile! You can easily customize it with different cheeses, vegetables, or even add a touch of spice. Ultimately, this recipe delivers a satisfying and flavorful meal that's perfect for busy weeknights or a cozy weekend dinner. Let's get cooking!

Ingredients:

For the Chicken:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
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 (about 4 cups)
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
4 cups heavy cream
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional, but highly recommended!)
1 cup grated Parmesan cheese, plus more for serving
1/2 cup grated Romano cheese, plus more for serving

For the Pasta:

1 lb jumbo pasta shells
Water for boiling
1 tablespoon salt (for pasta water)

Preparing the Chicken

Alright, let's start with the chicken. This is a super simple step, but it's crucial for getting that delicious, savory flavor throughout the dish. I like to use boneless, skinless chicken breasts because they're easy to work with and cook quickly, but you could also use chicken thighs if you prefer a richer flavor. Just make sure they're cut into bite-sized pieces!

Season the Chicken: In a large bowl, combine the cubed chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss everything together until the chicken is evenly coated. Don't be shy with the seasonings – they're what give the chicken its flavor!
Cook the Chicken: Heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan). Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. Make sure the internal temperature reaches 165°F (74°C).
Set Aside: Once the chicken is cooked, remove it from the skillet and set it aside. We'll add it back into the sauce later.

Roasting the Broccoli

Next up, let's get that broccoli nice and tender. Roasting it brings out a slightly sweet flavor that complements the creamy Alfredo sauce perfectly. If you're not a fan of roasted broccoli, you can steam it or even blanch it, but I highly recommend giving roasting a try!

Prepare the Broccoli: Preheat your oven to 400°F (200°C). While the oven is heating up, wash and cut the broccoli into florets. Make sure the florets are roughly the same size so they cook evenly.
Season the Broccoli: In a large bowl, toss the broccoli florets with olive oil, salt, and pepper. Again, make sure everything is evenly coated.
Roast the Broccoli: Spread the broccoli florets in a single layer on a baking sheet. Roast for 15-20 minutes, or until the broccoli is tender-crisp and slightly browned. Keep an eye on it so it doesn't burn!
Set Aside: Once the broccoli is roasted, remove it from the oven and set it aside.

Making the Alfredo Sauce

Now for the star of the show: the Alfredo sauce! This is where the magic happens. Don't be intimidated – it's actually quite simple to make, and the homemade version is SO much better than anything you can buy in a jar. The key is to use good quality ingredients, especially the Parmesan and Romano cheeses. Trust me, it makes a huge difference!

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 it will become bitter.
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 thickened slightly.
Season the Sauce: Stir in the salt, pepper, and nutmeg (if using). The nutmeg adds a subtle warmth and complexity to the sauce, but it's optional if you're not a fan.
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 and creamy. It's important to remove the saucepan from the heat before adding the cheese, as the cheese can seize up and become grainy if it's heated too much.
Adjust Consistency: If the sauce is too thick, you can add a little bit of pasta water to thin it out. If it's too thin, you can simmer it for a few more minutes to thicken it up.

Cooking the Pasta Shells

While the sauce is simmering, let's get the pasta cooked. I love using jumbo pasta shells for this dish because they're perfect for holding all that delicious chicken, broccoli, and Alfredo sauce. But you can use any type of pasta you like – penne, rotini, or even fettuccine would work well too.

Boil the Water: Bring a large pot of salted water to a rolling boil. The salt helps to season the pasta as it cooks.
Cook the Pasta: Add the pasta shells to the boiling water 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 firm to the bite. You don't want to overcook the pasta, as it will become mushy.
Drain the Pasta: Once the pasta is cooked, drain it well in a colander. Be sure to reserve about 1 cup of the pasta water – we might need it to adjust the consistency of the sauce.

Assembling the Dish

Okay, we're in the home stretch! Now it's time to put everything together and create our masterpiece. This is the fun part, where all your hard work pays off.

Combine Ingredients: Add the cooked chicken and roasted broccoli to the Alfredo sauce. Stir everything together until the chicken and broccoli are evenly coated in the sauce.
Add the Pasta: Add the drained pasta shells to the sauce and gently toss to combine. Make sure the pasta is well coated in the sauce. If the sauce is too thick, add a little bit of the reserved pasta water to thin it out.
Serve: Serve the Chicken Broccoli Alfredo Shells immediately. Garnish with extra grated Parmesan and Romano cheese, if desired. A sprinkle of fresh parsley would also be a nice touch.

Tips and Variations:

Add Some Heat: If you like a little spice, add a pinch of red pepper flakes to the Alfredo sauce.
Use Different Vegetables: Feel free to substitute other vegetables for the broccoli, such as asparagus, peas, or mushrooms.
Add Some Protein: You can also add other types of protein to this dish, such as shrimp, sausage, or bacon.
Make it Vegetarian: To make this dish vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth.
Make it Gluten-Free: Use gluten-free pasta shells to make this dish gluten-free.
Make Ahead: You can prepare the Alfredo sauce and roast the broccoli ahead of time. Store them separately in the refrigerator until you're ready to assemble the dish.

Enjoy!

I hope you enjoy this recipe as much as I do! It's a family favorite in my house, and I'm sure it will be in yours too. Don't be afraid to experiment with different ingredients and variations to make it your own. 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 whole family will adore. The combination of tender chicken, vibrant broccoli, and those perfectly-shaped pasta shells, all swimming in a luscious Alfredo sauce, is simply irresistible. I truly believe this dish elevates the classic Alfredo to a whole new level of deliciousness. But what makes this recipe a must-try? It's the ease of preparation, the readily available ingredients, and the sheer versatility. You can have this on the table in under an hour, making it perfect for those busy evenings when you crave something satisfying but don't want to spend hours in the kitchen. Plus, the recipe is incredibly forgiving. Don't have shells? Penne, rotini, or even farfalle will work beautifully. Feel free to use pre-cooked rotisserie chicken to cut down on prep time even further. And the flavor! The creamy Alfredo sauce, infused with garlic and Parmesan, coats every nook and cranny of the pasta shells, ensuring each bite is bursting with flavor. The broccoli adds a delightful freshness and a pop of color, while the chicken provides a hearty protein boost. It's a complete meal in one dish, and it's guaranteed to be a crowd-pleaser. Looking for serving suggestions? A simple side salad with a light vinaigrette is the perfect complement to the richness of the Alfredo. Crusty bread, perfect for soaking up every last drop of sauce, is also a fantastic addition. For a spicier kick, add a pinch of red pepper flakes to the sauce or sprinkle some on top before serving. Want to get creative with variations? Consider adding other vegetables like mushrooms, peas, or bell peppers. You could also swap out the chicken for shrimp or sausage for a different protein option. For a vegetarian version, simply omit the chicken and add more vegetables. A sprinkle of toasted breadcrumbs on top adds a delightful crunch.

Serving Suggestions:

Serve with a crisp green salad.
Add a side of garlic bread.
Garnish with fresh parsley and grated Parmesan cheese.

Variations:

Substitute shrimp or sausage for the chicken.
Add mushrooms, peas, or bell peppers.
Use a different type of pasta, such as penne or rotini.

I'm so excited for you to try this Chicken Broccoli Alfredo Shells recipe! It's a dish that I make regularly in my own home, and it's always a hit. I'm confident that it will become a family favorite in your house too. So, what are you waiting for? Gather your ingredients, preheat your oven (if you're baking it!), and get ready to create a culinary masterpiece. Don't be afraid to experiment with different variations and make it your own. Once you've tried it, I'd love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] or leave a review on the recipe page. Let me know what you thought, what variations you tried, and how your family enjoyed it. I can't wait to see your creations! Happy cooking! I hope you enjoy this recipe as much as I do. It's a simple, delicious, and satisfying meal that's perfect for any occasion.