Description
Embark on a culinary journey with the Creamy Chicken and Broccoli Stuffed Pasta Shells, a delightful dish that combines the comforting textures and flavors of tender chicken, vibrant broccoli, and creamy, cheesy Alfredo sauce. Ideal for a sumptuous family dinner or a cozy evening meal, this recipe promises to enchant your taste buds and deliver a satisfying dining experience.
Ingredients
Scale
- 3 tablespoons salted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 ¼ cups whole milk
- 2/3 cup shredded Parmesan cheese
- 3/4 cup shredded Mozzarella cheese
- 1 box (12 ounces) Jumbo Shells
- 2 cups cooked, shredded chicken (rotisserie recommended)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 bag (12 ounces) frozen broccoli florets, steamed and chopped
- 1 cup shredded Mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Prepare the Alfredo Sauce Combine butter, minced garlic, heavy cream, and milk in a saucepan over medium heat. Bring to a simmer, then remove from heat and stir in Parmesan and Mozzarella cheese. Add a dash of pepper to season.
- Cook the Pasta Bring a large pot of water to boil. Cook the pasta shells as per package instructions until al dente. Drain the water and distribute shells on a cookie sheet covered with parchment paper to cool.
- Mix the Filling In a large bowl, combine the shredded chicken, garlic powder, salt, pepper, and chopped broccoli. Toss well. Add 1 cup of the prepared Alfredo sauce to the mixture and stir until evenly coated.
- Assemble the Shells Grease a 9×13-inch baking dish. Stuff each cooled shell generously with the chicken-broccoli mixture and align them in the baking dish.
- Bake the Dish Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle with Mozzarella and Parmesan cheeses. Bake in a preheated oven at 350 degrees F for 25 minutes or until the dish is warm and bubbly.