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Chicken & Broccoli Alfredo Stuffed Shells

Chicken & Broccoli Alfredo Stuffed Shells combine tender pasta shells filled with a creamy mixture of shredded chicken, fresh broccoli, and savory Alfredo sauce.
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Equipment

  • Large pot
  • - Baking dish
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • - Spoon or piping bag

Ingredients
  

  • #### For the Filling
  • 12-15 jumbo pasta shells
  • 2 cups cooked shredded chicken
  • 1 1/2 cups fresh broccoli florets finely chopped
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • #### For the Alfredo Sauce
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • Pinch of nutmeg optional
  • #### For Topping
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • **Cook the Pasta:**
  • Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells in salted water until al dente, according to package instructions. Drain and set aside to cool slightly.
  • **Make the Alfredo Sauce:**
  • In a saucepan over medium heat, melt the butter and sauté the garlic for 1-2 minutes until fragrant. Add the heavy cream and bring to a simmer. Gradually whisk in the Parmesan cheese until smooth. Season with black pepper and a pinch of nutmeg, if desired. Remove from heat and set aside.
  • **Prepare the Filling:**
  • In a mixing bowl, combine shredded chicken, chopped broccoli, ricotta, mozzarella, Parmesan, egg, garlic powder, onion powder, and Italian seasoning. Mix until well combined.
  • **Stuff the Shells:**
  • Spoon or pipe the filling into each cooked pasta shell. Arrange the stuffed shells in a greased baking dish in a single layer.
  • **Assemble the Dish:**
  • Pour the Alfredo sauce evenly over the stuffed shells. Sprinkle the top with shredded mozzarella and grated Parmesan.
  • **Bake:**
  • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • **Serve:**
  • Garnish with fresh parsley, if desired, and serve hot.