There’s something so comforting about a baking dish full of creamy, cheesy stuffed shells, and this Christmas-inspired version brings all the holiday coziness right to your table. It’s warm, creamy, and lightly festive without feeling complicated. If you love easy comfort food that still looks impressive, this holiday-friendly twist is perfect for weeknights, gatherings, or a cheerful Christmas Eve dinner. The chicken adds heartiness, the broccoli brings color and freshness, and the Alfredo sauce ties everything together in the creamiest way.
It’s the kind of dish families love because it feels special but stays simple enough even for beginners. Every bite is cozy, rich, and satisfying in that holiday-dinner kind of way.
Overview of the Recipe
This Christmas Alfredo stuffed shells dish combines tender pasta, juicy chicken, soft broccoli, and creamy Alfredo for a warm, velvety casserole that feels made for winter nights. The cheesy filling is smooth and festive without being heavy, and the baked edges get slightly golden and irresistible.
It works well because the flavors blend quickly, the texture stays comforting, and everything turns into a bubbly, creamy pan of holiday goodness. Readers love it for how balanced, family-friendly, and make-ahead-friendly it is.
Ingredients With Purpose
The Alfredo sauce gives the dish its creamy body, while ricotta makes the filling soft and rich without overwhelming it. Shredded chicken adds comfort and protein, and broccoli brings a little brightness that balances the sauce. Parmesan melts into a salty, nutty layer that keeps everything savory and warm.
Italian seasoning adds that familiar cozy flavor, and mozzarella melts beautifully on top for that classic holiday casserole look. The jumbo shells act as tender carriers, holding the creamy filling in perfect little pockets.
Variations
Swap chicken for leftover turkey
Add spinach to the filling
Use a marinara-Alfredo mix for a pink sauce
Stir in roasted red peppers
Top with crispy breadcrumbs
Preparation Steps
Boil the jumbo pasta shells just until tender, then drain gently so they don’t tear. Let them cool slightly before filling; warm shells are softer to handle. Mix the cooked chicken, broccoli, ricotta, Parmesan, and seasonings in a bowl until the filling looks creamy and well combined. It may seem thick at first, but it smooths out once the shells bake.
Spread a thin layer of Alfredo sauce on the bottom of your baking dish to keep the shells from sticking. Stuff each shell with a spoonful of filling. They don’t need to be perfect—once they bake, they settle into place. Arrange them snugly in the dish.
Pour the remaining Alfredo sauce evenly over the stuffed shells. If the sauce looks thin before baking, don’t worry; it thickens beautifully in the oven. Sprinkle mozzarella on top for that festive melted layer. Cover with foil and bake until everything is warm, then uncover to lightly toast the cheese. If the mixture looks dry at any point, add a tablespoon of milk or cream before baking to keep it smooth.
Serving Suggestions
Serve warm with a sprinkle of parsley for color. Add garlic bread or a simple green salad to balance the richness. A side of roasted veggies makes the meal feel extra festive. It pairs beautifully with cranberry spritzers or sparkling grape juice for a holiday-friendly dinner. You can also serve it as part of a potluck spread since it stays creamy even after cooling slightly.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven with a little splash of milk to keep the Alfredo creamy. You can freeze the stuffed shells before baking for up to two months—add the sauce and cheese right before baking. Thaw overnight for the best texture.
Creamy Christmas Chicken & Broccoli Alfredo Shells
A festive, cozy casserole loaded with creamy comfort
Perfect for holiday dinners, chilly nights, and family gatherings
Recipe Card
Quick Details
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 mins | 30 mins | 50 mins | 4–6 |
Ingredients
| Ingredient | Amount | Note |
|---|---|---|
| Jumbo pasta shells | 20–24 | Cooked al dente |
| Shredded chicken | 2 cups | Rotisserie works great |
| Broccoli florets | 1 cup | Steamed and chopped |
| Alfredo sauce | 2 cups | Store-bought or homemade |
| Ricotta cheese | 1 cup | Smooths the filling |
| Parmesan cheese | ½ cup | Adds savory richness |
| Mozzarella | 1 cup | Melts beautifully |
| Italian seasoning | 1 tsp | Cozy holiday flavor |
| Salt & pepper | To taste | Adjust as needed |
Instructions
• Cook shells and let cool slightly.
• Mix chicken, broccoli, ricotta, Parmesan, and seasoning.
• Spread a thin layer of Alfredo in the baking dish.
• Stuff shells and arrange in the dish.
• Pour remaining Alfredo over the top.
• Add mozzarella and cover with foil.
• Bake until bubbly, uncover to brown slightly.
• Serve warm.
Nutrition (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~430 per serving |
| Protein | ~28g |
| Carbs | ~32g |
| Fat | ~20g |
FAQs
Can I make these stuffed shells ahead of time?
Yes, assemble them up to a day ahead, refrigerate covered, and bake when ready. Add a splash of cream if the sauce thickens overnight.
Can I use frozen broccoli?
Absolutely. Just thaw and pat dry before mixing it in so the filling stays creamy instead of watery.
What’s the best chicken to use?
Shredded rotisserie chicken works perfectly, but any cooked shredded chicken or leftover holiday turkey fits the recipe.
How do I keep the shells from tearing?
Boil them until just tender, drain gently, and cool slightly before filling. Warm shells tear more easily, so letting them rest helps.
Can I freeze this recipe?
Yes. Freeze the filled shells without the sauce, then add sauce and cheese right before baking. Thaw overnight for the best texture.
