Chicken and Broccoli Alfredo Stuffed Shells

A pasta fave turned inside out

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  tablespoons unsalted butter
• 2  garlic cloves, finely chopped
• 2  cups heavy cream
• 1  cup  finely grated parmesan cheese, plus 1/2 cup for topping
• 3  cups  cooked shredded chicken
• 3  cups  steamed broccoli, roughly chopped
• 2  tablespoons  chopped Italian parsley, plus 2 tablespoons chopped for garnish
• 1⁄2 cup  shredded mozzarella cheese, plus 1 cup for topping
• 3⁄4 teaspoon kosher salt
• 1⁄4 teaspoon ground black pepper
•  olive oil or   cooking spray, to coat baking dish
• 28  cooked and cooled jumbo pasta shells

Directions

1. Preheat oven to 400 degrees F. Brush or spray a 1 1/2 quart baking dish with olive oil or cooking spray; set aside.
2. To make Alfredo sauce, melt butter in a medium saucepan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add heavy cream, bring to a simmer and cook until slightly reduced and thickened, about 5 minutes. Stir in 1 cup parmesan cheese; set aside.
3. In a large bowl, combine shredded chicken, chopped broccoli, 2 tablespoons chopped parsley, 1/2 cup shredded mozzarella cheese, salt and pepper. Add 1 1/2 cups Alfredo sauce and fold to coat chicken and broccoli.
4. Spoon 1/4 cup Alfredo sauce into prepared baking dish and spread to coat. Fill shells with a large spoonful of the chicken and broccoli mixture and arrange in dish. Ladle remaining Alfredo sauce over shells, then top with 1 cup shredded mozzarella cheese and 1/2 cup grated parmesan cheese.
5. Bake uncovered for 20 minutes until sauce is bubbling. Garnish with 2 tablespoons chopped parsley and serve.