If you are looking for a comforting pasta dinner with extra protein, these High-Protein Chicken Broccoli Alfredo Stuffed Shells are an excellent recipe to make. Jumbo pasta shells are filled with tender chicken, broccoli, cottage cheese, Greek yogurt, mozzarella, and Parmesan, then baked in a creamy homemade Alfredo sauce until hot, bubbly, and beautifully golden.
This recipe is perfect for family dinners, meal prep, busy weeknights, or whenever you want something rich and satisfying without relying entirely on heavy cream and cheese. Cottage cheese, Greek yogurt, chicken, and Parmesan give the filling plenty of protein while still keeping it creamy and flavorful.
One of the best things about these stuffed shells is how easy they are to prepare ahead. You can assemble the entire casserole, refrigerate it, and bake it later, making it especially useful for busy schedules.
Why You’ll Love These High-Protein Chicken Broccoli Alfredo Stuffed Shells
These stuffed shells combine the comfort of creamy Alfredo pasta with a filling made from several protein-rich ingredients.
Chicken provides the main source of protein, while cottage cheese and Greek yogurt create a creamy texture without requiring a very heavy ricotta-based filling.
Broccoli adds color, texture, and freshness while pairing naturally with chicken and Parmesan.
The homemade Alfredo sauce is rich enough to make the dish feel indulgent, but the filling keeps the overall casserole balanced and satisfying.
It is also easy to divide into individual portions for meal prep.
Ingredients
For the Pasta Shells
- 20–24 jumbo pasta shells
- 1 tablespoon salt, for the pasta water
- 1 teaspoon olive oil, optional
For the High-Protein Chicken Broccoli Filling
- 3 cups cooked chicken breast, finely chopped or shredded
- 2 cups broccoli florets, finely chopped
- 1½ cups cottage cheese
- ¾ cup plain Greek yogurt
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1 large egg
- 3 garlic cloves, finely minced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, optional
For the Creamy Alfredo Sauce
- 2 tablespoons unsalted butter
- 4 garlic cloves, finely minced
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 1 cup low-sodium chicken broth
- ½ cup plain Greek yogurt
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon freshly ground black pepper
- Pinch of nutmeg, optional
- Salt to taste
For the Topping
- 1 cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
How to Make High-Protein Chicken Broccoli Alfredo Stuffed Shells
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9 x 13-inch baking dish and set it aside.
2. Cook the Pasta Shells
Bring a large pot of generously salted water to a boil.
Add the jumbo pasta shells.
Cook them for approximately 1–2 minutes less than the package directions.
The shells should be flexible enough to fill but still slightly firm because they will continue cooking in the oven.
3. Drain and Cool the Shells
Drain the pasta carefully.
Arrange the shells on a lightly oiled baking sheet or large plate.
Keep them separated so they do not stick together while cooling.
It is a good idea to cook a few extra shells because some may tear.
4. Prepare the Broccoli
Bring a small pot of water to a boil.
Add the broccoli florets.
Blanch for approximately 2 minutes.
Drain immediately and rinse briefly under cold water.
Pat the broccoli dry and chop it into small pieces.
Keeping the broccoli finely chopped makes the shells easier to fill.
5. Prepare the Chicken
Chop or shred the cooked chicken breast into small pieces.
Rotisserie chicken can also be used, though chicken breast keeps this version especially lean and protein-focused.
Make sure the chicken is fully cooked before assembling the shells.
6. Blend the Cottage Cheese
For a smoother filling, place the cottage cheese in a blender or food processor.
Blend for approximately 20–30 seconds until creamy.
This step is optional, but it creates a texture closer to ricotta.
7. Make the Filling
In a large bowl, combine the blended cottage cheese, Greek yogurt, mozzarella, Parmesan, and egg.
Stir until smooth.
8. Add the Chicken and Broccoli
Fold in the chicken and chopped broccoli.
Add the minced garlic, Italian seasoning, garlic powder, onion powder, salt, black pepper, and red pepper flakes if using.
Mix gently until everything is evenly distributed.
9. Start the Alfredo Sauce
Melt the butter in a medium saucepan over medium-low heat.
Add the minced garlic.
Cook for approximately 30–60 seconds, stirring constantly.
The garlic should become fragrant but should not brown heavily.
10. Add the Flour
Sprinkle the flour into the butter and garlic.
Whisk continuously for approximately 1–2 minutes.
This creates a light roux that helps thicken the Alfredo sauce.
11. Add the Milk
Slowly pour in the milk while whisking constantly.
Continue whisking until smooth.
12. Add the Chicken Broth
Pour in the chicken broth.
Add the Italian seasoning, black pepper, and nutmeg if using.
Bring the sauce to a gentle simmer.
Cook for approximately 4–5 minutes, stirring frequently, until it begins to thicken.
13. Add the Parmesan
Reduce the heat to low.
Gradually stir in the Parmesan cheese.
Continue stirring until melted and smooth.
14. Add the Greek Yogurt
Remove the saucepan from direct heat for a moment.
Stir in the Greek yogurt until fully incorporated.
Keeping the heat gentle helps prevent the yogurt from separating.
If the sauce is too thick, add a small splash of milk or chicken broth.
15. Add Sauce to the Baking Dish
Spread approximately 1½ cups Alfredo sauce across the bottom of the prepared baking dish.
This prevents the shells from sticking and keeps them moist as they bake.
16. Fill the Shells
Spoon the chicken broccoli filling into each cooled shell.
Fill generously, but do not pack them so tightly that the shells split.
You can also use a piping bag or zip-top bag with one corner cut off for faster assembly.
17. Arrange the Stuffed Shells
Place the filled shells in the baking dish with the open side facing upward.
Arrange them closely but avoid crushing them together.
18. Add the Remaining Alfredo Sauce
Spoon the remaining Alfredo sauce over and around the shells.
Leave some of the filling visible for a more attractive finished casserole.
19. Add the Cheese Topping
Sprinkle the mozzarella evenly over the shells.
Finish with Parmesan.
20. Cover and Bake
Cover the baking dish loosely with aluminum foil.
Bake for 20 minutes.
This allows the filling to heat through without drying out the pasta.
21. Finish Baking Uncovered
Remove the foil.
Continue baking for another 10–15 minutes.
The sauce should be bubbling and the cheese should be fully melted.
22. Broil for a Golden Finish
For extra browning, switch the oven to broil.
Broil for approximately 1–2 minutes.
Watch closely because mozzarella and Parmesan can brown very quickly.
23. Rest Before Serving
Remove the dish from the oven.
Allow the stuffed shells to rest for approximately 5–10 minutes.
This helps the filling and sauce settle before serving.
24. Garnish and Serve
Sprinkle with freshly chopped parsley.
Add extra Parmesan, black pepper, or red pepper flakes if desired.
Serve warm with plenty of Alfredo sauce spooned over each portion.
What to Serve With High-Protein Chicken Broccoli Alfredo Stuffed Shells
These stuffed shells are filling enough to serve as the main dish.
For something fresh, pair them with a Caesar salad, arugula salad, garden salad, or cucumber tomato salad.
Roasted asparagus, green beans, zucchini, or Brussels sprouts also work well.
Garlic bread or crusty bread is excellent if you want something to soak up the creamy Alfredo sauce.
For an even lighter meal, serve a smaller portion of shells with a large side salad.
Tips for the Best High-Protein Stuffed Shells
Cook the pasta slightly under al dente.
Prepare a few extra shells in case some tear.
Chop the broccoli finely.
Use cooked chicken breast for a leaner filling.
Blend cottage cheese if you want a smoother texture.
Use plain Greek yogurt rather than flavored yogurt.
Keep the Alfredo sauce over gentle heat after adding Parmesan and yogurt.
Do not overfill the shells.
Cover during the first part of baking.
Let the casserole rest before serving.
Easy Recipe Variations
Spinach Chicken Alfredo Stuffed Shells
Replace half of the broccoli with well-drained cooked spinach.
Chicken Mushroom Alfredo Shells
Sauté 8 ounces sliced mushrooms and fold them into the filling.
Spicy Chicken Broccoli Shells
Add red pepper flakes, cayenne pepper, or pepper Jack cheese.
Bacon Chicken Alfredo Shells
Add ½ cup crispy crumbled bacon to the filling.
Garlic Parmesan Chicken Shells
Increase the garlic and Parmesan for a stronger savory flavor.
Buffalo Chicken Stuffed Shells
Mix a small amount of buffalo sauce into the chicken filling and serve with a light ranch drizzle.
Sun-Dried Tomato Chicken Shells
Add ½ cup finely chopped sun-dried tomatoes to the filling.
Extra High-Protein Version
Increase the chicken slightly and use high-protein cottage cheese and Greek yogurt.
If you need exact protein per serving, calculate it from the specific brands and portion sizes you use rather than relying on estimates.
How to Store Leftovers
Allow the stuffed shells to cool before transferring leftovers to an airtight container.
Refrigerate for up to 3–4 days.
To reheat, place the shells in a covered baking dish at 350°F (175°C) until hot throughout.
Add a splash of milk or chicken broth if the sauce has thickened too much.
Individual portions can also be microwaved in short intervals.
These stuffed shells also freeze well.
For best results, assemble the casserole but do not bake it.
Cover tightly and freeze for up to approximately 2–3 months.
Thaw overnight in the refrigerator before baking.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes.
Rotisserie chicken is convenient and works very well.
Remove the skin and bones before chopping or shredding the meat.
Can I use ricotta instead of cottage cheese?
Yes.
Ricotta works well, although cottage cheese generally provides more protein per serving depending on the brand.
Do I need to blend the cottage cheese?
No.
Blending simply makes the filling smoother.
You can leave it as-is if you prefer more texture.
Can I use frozen broccoli?
Yes.
Thaw it completely and squeeze or drain away excess moisture before chopping.
Can I prepare these ahead?
Absolutely.
Assemble the shells up to about 24 hours ahead, cover, and refrigerate.
Bake when ready, adding a few extra minutes because the casserole will be cold.
Why did my Alfredo sauce become grainy?
The heat may have been too high.
Add Parmesan gradually over low heat and stir in Greek yogurt after reducing or removing the pan from direct heat.
Can I use milk instead of heavy cream?
This recipe already uses mostly milk and broth, so no heavy cream is required.
That keeps the sauce lighter while still creamy.
Can I add more vegetables?
Yes.
Spinach, mushrooms, peas, asparagus, or finely chopped zucchini all work well.
Final Thoughts
These High-Protein Chicken Broccoli Alfredo Stuffed Shells combine tender chicken, broccoli, cottage cheese, Greek yogurt, mozzarella, Parmesan, and creamy homemade Alfredo sauce in one comforting baked pasta dinner.
Using chicken, cottage cheese, and Greek yogurt gives the filling a protein-rich base while still keeping it creamy and satisfying.
Serve the shells hot with roasted vegetables, salad, or garlic bread for an easy meal that works beautifully for family dinners, meal prep, or make-ahead cooking.