Ingredients for Chicken And Broccoli Alfredo Stuffed Shells
- Unsalted Butter
- Garlic Cloves
- 1 1/2 cups heavy cream
- 1 1/2 cups grated parmesan cheese
- 2 cups cooked, shredded chicken
- 2 cups chopped broccoli florets
- Italian Parsley
- 1 1/2 cups shredded mozzarella cheese
- Kosher Salt
- Ground Black Pepper
- Olive Oil
- 1 pound jumbo pasta shells
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How to Make Chicken And Broccoli Alfredo Stuffed Shells
- Preheat oven to 400°F (200°C). Lightly grease a 1 1/2-quart baking dish with olive oil or cooking spray.
- Cook pasta shells according to package directions until al dente. Drain and set aside.
- While pasta cooks, prepare the Alfredo sauce: Melt butter in a medium saucepan over medium heat. Add minced garlic and cook until fragrant (about 1 minute).
- Pour in heavy cream and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until slightly thickened (about 5 minutes).
- Stir in 1 cup of the parmesan cheese until melted and smooth. Season with salt and pepper to taste. Set aside.
- In a large bowl, combine cooked chicken, broccoli, 1/4 cup chopped parsley, 1/2 cup mozzarella cheese, salt, and pepper.
- Add 1 1/2 cups of the Alfredo sauce to the chicken and broccoli mixture; gently fold to combine.
- Spoon 1/4 cup of the remaining Alfredo sauce into the prepared baking dish and spread to coat the bottom.
- Fill each pasta shell with a generous spoonful of the chicken and broccoli mixture and arrange them in the prepared baking dish.
- Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle with the remaining 1 cup of mozzarella cheese and 1/2 cup of parmesan cheese.
- Bake uncovered for 20-25 minutes, or until the sauce is bubbling and the cheese is golden brown and melted.
- Garnish with the remaining 2 tablespoons of chopped parsley and let stand for a few minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
4g
Fat
124g
Carbs
2g
