Ingredients
Equipment
Method
Directions:
- Start by boiling a large pot of salted water. Once it reaches a rolling boil, carefully add the jumbo shells. Cook according to package instructions until al dente. Drain and set aside, making sure to toss them with a little olive oil to prevent sticking.
- In a large skillet over medium heat, melt the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Then, whisk in the heavy whipping cream and cream cheese. Stir continuously until the cream cheese is fully melted and the mixture is smooth.
- To the sauce, add the garlic powder, Italian seasoning, salt, and pepper. Stir well to incorporate the seasonings, then gradually mix in the grated parmesan cheese until it’s fully melted and the sauce is creamy.
- In a mixing bowl, combine the shredded chicken, steamed and chopped broccoli, and half of the mozzarella cheese. Pour in about 1 cup of the Alfredo sauce and mix until everything is well combined.
- Preheat your oven to 350°F (175°C). Take a baking dish and spread a thin layer of the Alfredo sauce on the bottom. Carefully stuff each jumbo shell with the chicken and broccoli mixture, then place them in the baking dish.
- Once all the shells are arranged in the baking dish, pour the remaining Alfredo sauce over the top. Sprinkle the remaining mozzarella cheese over the shells, ensuring they are fully covered.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Garnish with fresh grated parmesan before serving.
Notes
- Feel free to customize with your favorite vegetables, like spinach or bell peppers.
- This dish can be frozen before baking for up to 3 months.
- Taste the sauce before mixing it with the filling to adjust seasoning.