Cooking Instructions:

Cook Pasta: Begin by cooking the jumbo shells in boiling water until they're al dente. Drain the pasta and set it aside to cool while you prepare the filling.

Make Alfredo Sauce: In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant. Gradually add heavy cream, stirring continuously. Once the mixture is heated through, incorporate grated Parmesan cheese and season to taste with salt and pepper. Remove from heat.

Prepare Filling: In a mixing bowl, combine the shredded chicken, steamed broccoli, and a portion of the prepared Alfredo sauce. Stir until everything is well-coated.

Assemble Shells: Preheat your oven to 350°F. Spread a thin layer of Alfredo sauce at the bottom of a 9x13-inch baking dish. Carefully fill each cooled jumbo shell with the chicken and broccoli mixture, and place them in the baking dish.

Add Sauce and Cheese: Pour the remaining Alfredo sauce over the stuffed shells, ensuring they're nicely covered. Generously sprinkle mozzarella and Parmesan cheese on top.

Bake: Place the baking dish in the preheated oven and bake uncovered for about 25 minutes, or until the dish is warm and bubbly.

Extra Tips:

For the best flavor, consider making your own Alfredo sauce rather than using store-bought; it truly elevates the dish. Additionally, this recipe can be prepared ahead of time and refrigerated, making it ideal for special occasions and meal prep. If you're short on time, rotisserie chicken is a convenient option that adds great taste without the hassle.

You can also prepare the stuffed shells in advance and refrigerate them until you're ready to bake, making it perfect for meal prep.

Finally, feel free to get creative by adding cooked bacon or other vegetables to the filling for a unique twist!