Ingredients
For the Alfredo Sauce:
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3 tablespoons salted butter
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3 cloves garlic, minced
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1 cup heavy cream
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1 ¼ cups whole milk
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⅔ cup shredded Parmesan cheese
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¾ cup shredded Mozzarella cheese
For the Stuffed Shells:
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1 box (12 ounces) jumbo pasta shells
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2 cups cooked, shredded chicken (a rotisserie chicken works great)
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½ teaspoon garlic powder
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Salt and pepper, to taste
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1 bag (12 ounces) frozen broccoli florets, steamed and chopped
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1 cup shredded Mozzarella cheese
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½ cup shredded Parmesan cheese
Instructions
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Prepare the Alfredo Sauce:
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In a saucepan over medium heat, combine the butter, minced garlic, heavy cream, and whole milk. Bring to a gentle simmer.
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Remove from heat and stir in the Parmesan and Mozzarella cheeses until melted and smooth.
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Cook the Pasta Shells:
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Cook jumbo pasta shells according to package instructions until al dente.
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Drain and lay shells out on parchment paper to cool completely.
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Prepare the Filling:
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In a large bowl, combine shredded chicken, garlic powder, salt, pepper, and chopped steamed broccoli. Mix well.
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Add 1 cup of Alfredo sauce to the chicken and broccoli mixture, stirring until evenly coated.
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Assemble the Stuffed Shells:
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Preheat oven to 350°F.
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Lightly grease a 9×13-inch baking dish.
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Fill each shell with the chicken and broccoli mixture and arrange in the dish.
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Bake the Dish:
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Pour remaining Alfredo sauce over the stuffed shells.
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Sprinkle with remaining Mozzarella and Parmesan cheeses.
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Bake, uncovered, for about 25 minutes until bubbly.
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Serve:
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Let cool for a few minutes before serving. Enjoy!
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