Stuffed Shells with Broccoli and Chicken

Chicken and Broccoli Stuffed Shells in Tomato Cream Sauce

These Chicken and Broccoli Stuffed Shells are a delicious, cheesy comfort food dinner that you will make again and again!

Course Main Course
Cuisine Mediterranean
Keyword Chicken and Broccoli Stuffed Shells
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Author Amanda @ Old House to New Home


  • 1 box jumbo shells cooked 3 minutes shy of box instructions

For the filling:

  • 2 lbs ricotta cheese
  • 1 cup of shredded mozzarella cheese
  • 1/2 cup parmesan cheese
  • 2 chicken breasts cooked and diced
  • 12 oz. bag of steamed broccoli
  • 2 eggs
  • salt pepper, garlic powder to taste

For the sauce:

  • 3 cups store bought or homemade marinara sauce
  • 1 cup half and half or cream
  • 1/4 cup fresh basil


  1. To make sauce: (can be made ahead of time) add marinara sauce to a saucepan over medium heat. Add the cream and stir well. Let simmer 15-30 minutes.
  2. In a 9 by 13 pan, add a layer of sauce to the bottom of your pan to prevent sticking.
  3. Preheat oven to 375 degrees. Set cooked shells aside to cool. In a mixing bowl, add all the filling ingredients except for the eggs. Mix well to combine. Taste and add seasonings as desired.
  4. Once seasoned, add eggs and mix well. Add about 2 heaping tablespoons of filling to each shell. Place in casserole dish seam side up. Repeat until all are full. Top with additional sauce.
  5. Cover with aluminum foil and place in the oven. Bake for 30 minutes. Remove foil and then bake for an additional 15 minutes.
  6. Let sit for 10 minutes after removing from the oven. Garnish with fresh basil and parmesan cheese.