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Directions
Cook pasta shells according to package. After draining, lay shells out in a large cookie sheet lined with parchment paper. Let shells cool completely. 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. 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. Pour remaining sauce evenly over the shells. Sprinkle tops with mozzarella and parmesan cheese. Bake, uncovered, at 350⁰F for 25 minutes or until warm and bubbly.
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Chicken & Broccoli Alfredo Stuffed Shells
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