This dish is my answer to weeknight comfort with a touch of elegance. I first paired shredded rotisserie chicken with a quick homemade Alfredo one snowy evening when I wanted something indulgent but not fussy — the result was so comforting that it instantly became a family favorite. The contrast of silky, cheesy sauce, tender chicken, and little pops of broccoli tucked into oversized pasta shells creates a texture and flavor combination that feels both nostalgic and a little bit celebratory. It’s the kind of meal that earns hugs at the table and leftovers that taste even better the next day.

Over the years I’ve learned a few small techniques that transform this from simply good to reliably excellent: temper the egg yolks so the sauce stays smooth, steam the broccoli just until tender-crisp to keep color and bite, and don’t overcook the shells — they finish in the oven and should still have a little tooth. I typically use a store-bought rotisserie chicken when I’m short on time and a high-quality Parmigiano-Reggiano for the most authentic flavor. This recipe hits the sweet spot between comfort food and home-cooked finesse, and it’s endlessly adaptable for feeding a crowd or prepping ahead for a busy week.

Ingredients

• Jumbo pasta shells: Use a 12-ounce box of jumbo shells; choose a trusted brand like Barilla or De Cecco for sturdy shells that hold the filling without falling apart.
• Cooked chicken: 2 1/2 cups shredded cooked chicken (rotisserie works perfectly) — dark meat stays juicier, but use a mix if you prefer leaner breast meat.
• Broccoli: 1 1/2 cups fresh broccoli, steamed until bright green and chopped; frozen florets can substitute if blanched first to remove extra moisture.
• Butter & garlic: 3 tablespoons unsalted butter and 3 cloves garlic, minced — sauté briefly to bloom the garlic flavor without browning.
• Cream & milk: 1 cup heavy whipping cream plus 1 1/4 cups whole milk for the signature Alfredo texture; reduced-fat milks thin the sauce noticeably.
• Cheeses: 2/3 cup freshly grated Parmesan (Parmigiano-Reggiano preferred) and 3/4 cup shredded mozzarella, divided — grate the Parmesan fresh for best melting and flavor.
• Egg yolks & seasoning: 2 large egg yolks, beaten and tempered into the warm sauce to thicken slightly, plus salt and freshly ground black pepper to taste.
• Equipment: You’ll need a saucepan, large pot for boiling pasta, steamer or sieve for broccoli, a 9x13-inch baking dish and a large mixing bowl for assembly.

Instructions

Cook the shells: Bring a large pot of salted water to a rolling boil and cook the 12-ounce box of jumbo shells just until al dente according to package directions — usually 10-12 minutes. Drain and spread shells on a large baking sheet or dish in a single layer to cool slightly and prevent sticking. They should still have a little bite because they’ll finish cooking in the oven. Steam the broccoli: While the pasta cooks, steam fresh broccoli florets until bright green and tender-crisp, about 3-4 minutes. Immediately plunge into cold water or an ice bath to preserve color, then drain and chop into small pieces so they blend evenly with the filling. Make the Alfredo base: Melt 3 tablespoons unsalted butter in a medium saucepan over medium heat. Add 3 cloves minced garlic and sauté for 30-45 seconds until fragrant but not browned. Pour in 1 cup heavy whipping cream and 1 1/4 cups whole milk and bring to a gentle simmer — do not boil aggressively. Reduce heat to low. Temper the egg yolks: Beat 2 large egg yolks in a small bowl. Add a spoonful of the hot cream mixture to the eggs, whisking constantly to warm them (this is tempering and prevents curdling). Repeat with two or three more spoonfuls, then slowly whisk the egg mixture back into the saucepan. Stir constantly and remove from heat to avoid scrambling; residual heat will thicken the sauce slightly. Finish the sauce: Stir in 2/3 cup freshly grated Parmesan and 1/4 cup of the shredded mozzarella until melted and smooth. Season with salt and freshly ground black pepper to taste. Reserve about 1/2 cup of the Alfredo for tossing with the filling and keep the rest warm. Combine the filling: In a large mixing bowl, toss 2 1/2 cups shredded cooked chicken and 1 1/2 cups chopped broccoli with 1/2 cup of the Alfredo until evenly coated. The mixture should be moist but not runny so it stays in the shells without leaking during baking. Assemble the shells: Spoon a large dollop of the chicken-broccoli mixture into each shell and arrange them in a lightly buttered 9x13-inch baking dish. Pour the remaining Alfredo sauce evenly over the filled shells, making sure sauce seeps between shells. Sprinkle the remaining 1/2 cup shredded mozzarella over the top. Bake: Bake in a preheated 350°F oven for about 25 minutes, or until the dish is warm and bubbly and the cheese on top is melted and lightly golden. Let rest 5 minutes before serving to firm up slightly. Serve: Garnish with extra grated Parmesan and chopped fresh parsley if you like. Serve with a crisp green salad and crusty bread to mop up the sauce.

Storage Tips

Cool leftovers to room temperature no longer than two hours, then refrigerate in an airtight container for up to three days. For longer storage, assemble the pans but do not bake: wrap tightly with plastic and foil and freeze for up to three months. When reheating from refrigerated, cover loosely with foil and warm in a 350°F oven for 15-20 minutes until heated through. From frozen, thaw overnight and add an additional 10-15 minutes of baking. Use oven reheating rather than microwave when possible to keep the sauce silky and avoid rubbery cheese.

Ingredient Substitutions

If you want a lighter version, substitute half-and-half for heavy cream and reduce butter to 2 tablespoons, though the sauce will be thinner and less rich. For a gluten-free option, use gluten-free jumbo shells and confirm all cheeses are processed without cross-contamination. To boost veg intake, replace half the chicken with cooked mushrooms or spinach; water-packed canned tuna also makes an interesting variation. For a vegetarian take, skip the chicken and add roasted cauliflower and sautéed leeks.

Serving Suggestions

Serve alongside a crisp Caesar or simple arugula salad dressed with lemon and olive oil to cut the richness. Crusty garlic bread or a focaccia offers the perfect vehicle for extra sauce. Garnish with chopped parsley, extra Parmesan and a crack of black pepper. For an easy weeknight presentation, place one or two shells on each plate with a small mound of greens and a lemon wedge for brightness.

Cultural Background

This dish blends classic Italian-American flavors: Alfredo sauce itself is a Roman creation that became popular in the U.S. when cream and butter versions took hold, and stuffed pastas are a beloved tradition across Italy. Jumbo shells are an American convenience inspired by stuffed pasta traditions like conchiglioni or manicotti, adapted to home cooks who want reliable, comforting casseroles rather than more labor-intensive hand-rolled pastas.

Seasonal Adaptations

In spring, swap broccoli for blanched asparagus and add peas for a fresh feel. In autumn, trade broccoli for roasted butternut squash and finish with a pinch of nutmeg in the Alfredo. For summer grilling, use grilled chicken and charred corn for a lighter, smoky profile. Small seasonal swaps keep the dish feeling fresh and appropriate year-round.

Meal Prep Tips

Make the Alfredo sauce and filling midday or the night before to speed assembly when you get home. Cook and cool shells, steam broccoli and shred chicken separately; store components in labeled containers in the fridge. When ready, reheat sauce gently before tossing the filling and filling shells — this avoids sogginess and keeps textures bright. Portion into single-serve containers for lunches that reheat well in an oven or toaster oven.

Gather friends or family, set the oven, and let this recipe do the comforting work. It’s the kind of dinner that rewards a little time in the kitchen with big smiles at the table — make it your own and enjoy every cheesy, saucy bite.