Chicken Broccoli Alfredo Shells (Printable Version)
# What You'll Need:
→ Alfredo Sauce
01 -
3 tablespoons salted butter
02 -
3 cloves garlic, minced
03 -
240 millilitres heavy cream
04 -
300 millilitres whole milk
05 -
55 grams shredded Parmesan cheese
06 -
85 grams shredded Mozzarella cheese
→ Stuffed Shells
07 -
340 grams jumbo pasta shells
08 -
2 cups (about 260 grams) cooked, shredded chicken
09 -
0.5 teaspoon garlic powder
10 -
Salt and pepper, to taste
11 -
340 grams frozen broccoli florets, steamed and chopped
12 -
110 grams shredded Mozzarella cheese
13 -
55 grams shredded Parmesan cheese
# Step-by-Step Directions:
01 -
Melt salted butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream and whole milk, bringing the mixture to a simmer. Remove from heat and fold in shredded Parmesan and Mozzarella cheeses until smooth. Season with freshly ground black pepper if desired.
02 -
Boil jumbo pasta shells in a large pot of salted water until just al dente according to package directions. Drain well, then arrange shells in a single layer on a parchment-lined tray to cool completely.
03 -
In a mixing bowl, combine shredded chicken, garlic powder, salt, pepper, and chopped steamed broccoli florets. Pour in 1 cup of the prepared Alfredo sauce and mix until evenly coated.
04 -
Lightly grease a 33 x 23 centimetre baking dish. Fill each cooled pasta shell generously with the chicken and broccoli mixture and position them side by side in the dish.
05 -
Pour the remaining Alfredo sauce evenly over the filled shells. Sprinkle the surface with shredded Mozzarella and Parmesan cheeses. Bake uncovered at 175°C for 25 minutes, or until bubbling and golden.
06 -
Allow to cool for a few minutes before serving. Enjoy immediately.
# Helpful Notes:
01 -
Use rotisserie chicken for a faster preparation and extra flavour.
02 -
Do not overcook the pasta shells to prevent splitting during filling.
03 -
Leftovers can be stored refrigerated and reheat well the next day.