Chicken & Broccoli Alfredo Stuffed Shells
Tender Pasta Shells Filled with Creamy Chicken, Broccoli, and Alfredo Sauce

Ingredients:

For the Filling:

12 ounces jumbo pasta shells (about 20 shells)
2 cups cooked chicken, shredded or diced
2 cups steamed broccoli, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
For the Sauce:

2 cups Alfredo sauce (store-bought or homemade)
1/2 cup shredded mozzarella cheese (for topping)
Directions:

Cook the Pasta Shells:

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
Prepare the Filling:

In a large mixing bowl, combine the cooked chicken, steamed broccoli, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
Stuff the Shells:

Spread 1 cup of Alfredo sauce over the bottom of a 9×13-inch baking dish. Spoon the filling into each pasta shell and arrange them in the dish.
Add the Sauce and Cheese:

Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup mozzarella cheese on top.
Bake:

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:

Let the shells cool for 5 minutes before serving. Garnish with fresh parsley or extra Parmesan if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 400 kcal per serving | Servings: 6 servings