Chicken and Broccoli Alfredo Stuffed Shells

Directions

1. Cook pasta shells according to package. After draining, lay shells out in a large cookie sheet lined with parchment paper. Let shells cool completely.
2. Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in parmesan and mozzarella cheese. Season with salt and pepper to taste.
3. For stuffing shells: In a large bowl add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour in 1 cup alfredo sauce and stir together. Add a spoonful of sauce to the bottom of a greased 9x13 pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
4. Pour remaining sauce evenly over the shells. Sprinkle tops with mozzarella and parmesan cheese.
5. Bake, uncovered, at 350⁰F for 25 minutes or until warm and bubbly.