Chicken And Broccoli Alfredo Stuffed Shells

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A pasta fave turned inside out

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Steps

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Preheat oven to 400 degrees f.

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Brush or spray a 1 1 / 2 quart baking dish with olive oil or cooking spray.

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Set aside.

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To make alfredo sauce , melt butter in a medium saucepan over medium heat.

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Add garlic and cook until fragrant , 1-2 minutes.

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Add heavy cream , bring to a simmer and cook until slightly reduced and thickened , about 5 minutes.

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Stir in 1 cup parmesan cheese.

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Set aside.

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In a large bowl , combine shredded chicken , chopped broccoli , 2 tablespoons chopped parsley , 1 / 2 cup shredded mozzarella cheese , salt and pepper.

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Add 1 1 / 2 cups alfredo sauce and fold to coat chicken and broccoli.

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Spoon 1 / 4 cup alfredo sauce into prepared baking dish and spread to coat.

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Fill shells with a large spoonful of the chicken and broccoli mixture and arrange in dish.

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Ladle remaining alfredo sauce over shells , then top with 1 cup shredded mozzarella cheese and 1 / 2 cup grated parmesan cheese.

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Bake uncovered for 20 minutes until sauce is bubbling.

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Garnish with 2 tablespoon.

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Ingredients

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unsalted butter, garlic cloves, heavy cream, parmesan cheese, chicken, broccoli, italian parsley, mozzarella cheese, kosher salt, ground black pepper, olive oil, jumbo pasta shells