Ingredients:
For the Shells:
20–24 jumbo pasta shells
2 cups cooked chicken, shredded or diced
1½ cups steamed broccoli, chopped
1½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
For the Alfredo Sauce:
2 tablespoons butter
3 cloves garlic, minced
1½ cups heavy cream
¾ cup grated Parmesan cheese
½ teaspoon black pepper
Pinch of nutmeg (optional)
Salt to taste
½ cup mozzarella (optional for extra cheesiness)
Instructions:
1. Cook the Pasta Shells:
Boil the jumbo shells according to package instructions until al dente. Drain and set aside to cool slightly.
2. Make the Alfredo Sauce:
In a saucepan, melt butter over medium heat.
Add garlic and sauté for 1 minute.
Pour in heavy cream, bring to a simmer.
Stir in Parmesan cheese, pepper, salt, and nutmeg.
Cook until the sauce thickens (about 5–7 minutes). Add mozzarella if using for extra creaminess.
3. Prepare the Filling:
In a large bowl, mix chicken, broccoli, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
4. Stuff the Shells:
Preheat oven to 375°F (190°C).
Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
Stuff each shell with the chicken-broccoli mixture and place in the baking dish.
5. Assemble and Bake:
Pour remaining Alfredo sauce over the stuffed shells.
Sprinkle extra mozzarella or Parmesan on top if desired.
Cover with foil and bake for 25 minutes.
Remove foil and bake uncovered for 10 more minutes, until bubbly and slightly golden on top.
6. Serve:
Garnish with chopped parsley or basil if desired.
Serve hot with garlic bread or a green salad!
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