Chicken Broccoli Alfredo Stuffed Shells
Ingredients:
12-16 jumbo pasta shells
2 cups cooked chicken, shredded (rotisserie chicken works great)
1 cup broccoli florets, steamed and chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese (divided)
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Salt and pepper, to taste
2 cups Alfredo sauce (store-bought or homemade)
Fresh parsley, chopped (for garnish, optional)
Directions:
Prepare the Pasta Shells:
Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
Make the Filling:
In a large mixing bowl, combine the shredded chicken, steamed broccoli, ricotta cheese, grated Parmesan cheese, half of the mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
Stuff the Shells:
Spread about 1 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish. Carefully stuff each pasta shell with the chicken and broccoli filling, and place the filled shells seam-side up in the baking dish.
Top with Sauce and Cheese:
Pour the remaining Alfredo sauce over the stuffed shells, ensuring they are well coated. Sprinkle the remaining mozzarella cheese evenly on top.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the edges are slightly golden.
Serve:
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Servings: 4-6