Chicken and Broccoli Alfredo Stuffed Shells,

This sounds like the ultimate comfort food—combining cheesy, creamy Alfredo pasta with tender chicken and broccoli!

Ingredients

The Pasta & Filling

• 20–24 jumbo pasta shells (about one 12 oz box)
• 2 cups cooked chicken breast, shredded or finely diced
• 2 cups broccoli florets, finely chopped and steamed until tender-crisp
• 1.5 cups ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg
• 1 tsp garlic powder
• Salt and black pepper, to taste

The Alfredo Sauce & Topping

• 3 tbsp butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1.5 cups freshly grated Parmesan cheese
• A pinch of nutmeg (optional, but great in Alfredo)
• Chopped fresh parsley, for garnish

Instructions

1. Prep the Pasta and Filling

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cook the jumbo pasta shells in boiling salted water according to the package instructions until al dente. Drain and rinse with cool water so they are easy to handle.
3. In a large mixing bowl, combine the shredded chicken, chopped broccoli, ricotta cheese, 1 cup of mozzarella, 1/4 cup of Parmesan, the egg, garlic powder, salt, and pepper. Mix well.

2. Make the Creamy Alfredo Sauce

1. Melt the butter in a large skillet or saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2–3 minutes to thicken slightly.
3. Whisk in the 1.5 cups of Parmesan cheese and a pinch of nutmeg, stirring continuously until the cheese melts completely into a smooth, velvety sauce. Season with a pinch of salt and pepper.

3. Assemble and Bake

1. Pour about half of the Alfredo sauce into the bottom of your prepared baking dish, spreading it out evenly.
2. Stuff each cooked jumbo shell generously with the chicken and broccoli filling, then place them neatly in the baking dish.
3. Pour the remaining Alfredo sauce evenly over the top of the stuffed shells.
4. Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese all over the top.
5. Bake uncovered for 20 to 25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden. (If you want a crispier top, turn on the broiler for the last 2 minutes).
6. Garnish with fresh parsley and serve hot!