If you are looking for a comforting baked pasta dinner with plenty of protein, these High-Protein Chicken Broccoli Alfredo Stuffed Shells are an excellent recipe to make. Jumbo pasta shells are filled with shredded chicken, broccoli, cottage cheese, mozzarella, and Parmesan, then baked in a creamy garlic Alfredo sauce until bubbling and golden.
This version keeps the classic creamy stuffed-shell texture while increasing the protein with chicken, cottage cheese, Greek yogurt, and Parmesan. The broccoli adds color and freshness, while the Alfredo sauce gives the casserole the rich garlic-Parmesan flavor everyone expects from a comforting pasta bake.
These stuffed shells are perfect for family dinners, meal prep, or a higher-protein comfort-food option that still feels indulgent.
Why You’ll Love These High-Protein Chicken Broccoli Alfredo Stuffed Shells
The filling combines chicken and multiple protein-rich dairy ingredients, making the shells more substantial than traditional ricotta-only stuffed pasta.
Cottage cheese becomes creamy when mixed with Parmesan and mozzarella and can be blended first if you prefer a smoother texture.
Broccoli adds texture and helps balance the richness of the Alfredo sauce.
Using cooked chicken makes the recipe easy to assemble, especially if you have leftover or rotisserie chicken.
The casserole can also be assembled ahead and refrigerated until you are ready to bake.
Ingredients
For the Pasta Shells
- 20–24 jumbo pasta shells
- Salt for the pasta water
- 1 teaspoon olive oil, optional
For the High-Protein Chicken Broccoli Filling
- 3 cups cooked chicken breast, finely shredded or chopped
- 2 cups broccoli florets, lightly steamed and finely chopped
- 1½ cups cottage cheese
- ½ cup plain Greek yogurt
- 1 cup shredded low-moisture mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
- 1 large egg
- 3 garlic cloves, finely minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Salt to taste
For the Creamy Alfredo Sauce
- 3 tablespoons unsalted butter
- 4 garlic cloves, finely minced
- 3 tablespoons all-purpose flour
- 1½ cups low-sodium chicken broth
- 1½ cups whole milk
- ½ cup heavy cream
- ½ cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
- Salt to taste
For the Cheese Topping
- 1½ cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
For Garnishing
- Fresh parsley
- Fresh basil
- Extra Parmesan
- Freshly cracked black pepper
- Red pepper flakes, optional
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 9×13-inch baking dish.
2. Bring the Pasta Water to a Boil
Fill a large pot with water.
Season generously with salt and bring to a rolling boil.
3. Cook the Jumbo Shells
Add the shells.
Cook approximately 2 minutes less than the package directions.
They should be flexible enough to stuff but still slightly firm because they will continue cooking in the oven.
4. Drain Carefully
Drain the shells gently.
Rinse briefly with cool water if needed to make them easier to handle.
Arrange them separately on a tray so they do not stick together.
5. Prepare the Broccoli
Steam or blanch the broccoli for approximately 2–3 minutes.
It should be bright green and just tender.
6. Remove Excess Moisture
Drain the broccoli thoroughly.
Pat dry if necessary.
Finely chop it.
Removing excess moisture helps prevent the filling from becoming watery.
7. Prepare the Chicken
Finely shred or chop the cooked chicken.
Chicken breast works especially well if you are aiming for a higher-protein version.
If cooking chicken specifically for this recipe, cook it to 165°F (74°C) before adding it to the filling.
8. Blend the Cottage Cheese if Desired
For a smoother ricotta-like texture, blend the cottage cheese briefly until creamy.
This step is optional.
9. Make the Filling
In a large bowl, combine:
- Chicken
- Broccoli
- Cottage cheese
- Greek yogurt
- Mozzarella
- Parmesan
- Egg
- Garlic
- Italian seasoning
- Garlic powder
- Onion powder
- Black pepper
- Parsley
10. Mix Gently
Stir until evenly combined.
The mixture should be thick enough to hold its shape inside the shells.
11. Taste and Adjust
Because Parmesan and cottage cheese can already contain salt, season carefully.
12. Melt the Butter
Place a large saucepan over medium heat.
Add the butter.
13. Add the Garlic
Stir in the minced garlic.
Cook for approximately 30 seconds.
14. Add the Flour
Whisk in the flour.
Cook for approximately 1–2 minutes.
15. Add the Chicken Broth
Slowly pour in the chicken broth while whisking continuously.
16. Add the Milk
Gradually add the milk.
Continue whisking until smooth.
17. Add the Cream
Pour in the heavy cream.
18. Season the Alfredo Sauce
Add:
- Dijon mustard
- Italian seasoning
- Garlic powder
- Black pepper
19. Simmer
Cook over medium-low heat for approximately 4–6 minutes, stirring frequently.
The sauce should thicken slightly while remaining pourable.
20. Lower the Heat
Reduce the heat to low.
21. Add Parmesan
Add the Parmesan gradually.
Stir until melted and smooth.
Do not aggressively boil the sauce once the cheese has been added.
22. Add Greek Yogurt
Remove the sauce briefly from direct heat.
Stir in the Greek yogurt until smooth.
Adding it over gentler heat helps keep the sauce creamy.
23. Check the Consistency
The Alfredo sauce should be creamy but slightly loose.
It will thicken further during baking.
If needed, add a splash of milk or chicken broth.
24. Add Sauce to the Baking Dish
Spread approximately 1½ cups Alfredo sauce over the bottom of the prepared baking dish.
25. Fill the Shells
Spoon approximately 2 tablespoons of chicken-broccoli filling into each shell.
Do not overfill.
26. Arrange the Shells
Place the stuffed shells in the baking dish open-side up.
Arrange them close together in a single layer.
27. Add Remaining Alfredo Sauce
Spoon the remaining sauce over and around the stuffed shells.
Make sure most of the exposed pasta has some sauce so it does not dry out.
28. Add Mozzarella
Sprinkle the shredded mozzarella evenly over the top.
29. Add Parmesan
Finish with freshly grated Parmesan.
30. Cover
Cover the baking dish loosely with foil.
31. Bake Covered
Bake for approximately 20 minutes.
32. Remove the Foil
Carefully uncover the baking dish.
33. Continue Baking
Bake for another 10–15 minutes.
The Alfredo sauce should be bubbling around the edges and the cheese fully melted.
34. Broil for Extra Browning
For a golden top, broil for approximately 1–2 minutes.
Watch carefully.
35. Rest
Remove the casserole from the oven.
Let it rest for approximately 5–10 minutes.
36. Garnish
Finish with:
- Fresh parsley
- Basil
- Extra Parmesan
- Black pepper
- Red pepper flakes
37. Serve
Serve approximately 3–4 stuffed shells per person, depending on appetite and shell size.
Spoon extra Alfredo sauce from the baking dish over each serving.
What to Serve With High-Protein Chicken Broccoli Alfredo Stuffed Shells
These stuffed shells are hearty enough to serve as a complete meal.
For lighter sides, try:
- Caesar salad
- Garden salad
- Arugula salad
- Roasted asparagus
- Green beans
- Brussels sprouts
- Roasted zucchini
For an extra-comforting dinner, serve with:
- Garlic bread
- Parmesan breadsticks
- Dinner rolls
Tips for the Best High-Protein Stuffed Shells
Cook the pasta slightly under al dente.
Use finely shredded chicken so the filling packs easily into the shells.
Drain broccoli thoroughly.
Blend cottage cheese for a smoother texture if desired.
Use freshly grated Parmesan.
Keep the Alfredo sauce slightly loose before baking.
Add Greek yogurt over gentle heat.
Do not boil the cheese sauce aggressively.
Cover the shells during the first part of baking.
Let the casserole rest before serving.
Easy Recipe Variations
Spinach Chicken Alfredo Shells
Replace half the broccoli with 2 cups cooked spinach, squeezed very dry.
Bacon Chicken Broccoli Shells
Add ½ cup crispy crumbled bacon to the filling.
Garlic Parmesan Chicken Shells
Increase the garlic and add an additional ½ cup Parmesan.
Mushroom Chicken Alfredo Shells
Add 8 ounces finely chopped sautéed mushrooms.
Cook until their excess moisture evaporates.
Spicy Chicken Alfredo Shells
Add:
- Red pepper flakes
- Cayenne
- Pepper Jack cheese
Extra High-Protein Version
Add:
- Extra cooked chicken
- Additional cottage cheese
- Greek yogurt in place of part of the cream
Keep enough sauce in the casserole so the pasta does not become dry.
Three-Cheese Chicken Shells
Add provolone or fontina along with mozzarella and Parmesan.
Buffalo Chicken Alfredo Shells
Add ¼–⅓ cup buffalo sauce to the chicken filling.
Serve with a light ranch drizzle.
How to Store Leftovers
Allow leftovers to cool before transferring them to airtight containers.
Refrigerate for up to 3–4 days.
Store the shells with plenty of Alfredo sauce to help keep the pasta moist.
Reheating in the Oven
Place the shells in a covered baking dish.
Add a splash of milk or chicken broth.
Reheat at 350°F (175°C) until hot.
Reheating in the Microwave
Microwave individual portions in short intervals.
Add a spoonful of sauce or splash of milk if they look dry.
Freezing
These stuffed shells are freezer-friendly.
For best results, assemble the casserole but do not bake.
Cover tightly with plastic wrap and foil.
Freeze for up to approximately 2 months.
Thaw overnight in the refrigerator before baking.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes.
Rotisserie chicken makes this recipe much faster.
For the highest protein-to-fat ratio, chicken breast is a good choice.
Can I use ricotta instead of cottage cheese?
Yes.
Ricotta works very well, though cottage cheese is useful if you want a more protein-focused filling.
Can I use frozen broccoli?
Yes.
Thaw it completely and drain thoroughly before chopping.
Can I make these ahead?
Absolutely.
Assemble up to a day ahead, cover, and refrigerate.
Add a few extra minutes to the baking time if baking directly from the refrigerator.
Can I use jarred Alfredo sauce?
Yes.
Use approximately 3–4 cups prepared Alfredo sauce if you want a shortcut.
Why is my filling watery?
The broccoli may not have been drained thoroughly, or the cottage cheese may contain extra liquid.
Drain both well before mixing.
Can I make this lighter?
Yes.
Use additional milk instead of heavy cream and increase the Greek yogurt slightly.
How can I add even more protein?
Use extra chicken breast, cottage cheese, Greek yogurt, or a higher-protein pasta shell if available.
Final Thoughts
These High-Protein Chicken Broccoli Alfredo Stuffed Shells combine tender jumbo pasta, juicy chicken, broccoli, cottage cheese, Greek yogurt, mozzarella, Parmesan, garlic, and creamy Alfredo sauce in one satisfying baked dinner.
The key is slightly undercooking the shells, keeping the broccoli dry, making the filling thick and protein-rich, and leaving the Alfredo sauce a little loose before baking so the finished casserole stays creamy.
Serve with a crisp salad or roasted vegetables for a comforting family meal that delivers plenty of cheesy Alfredo flavor while keeping chicken and protein-rich ingredients at the center of the dish.