Ingredients:
- 18 to 20 jumbo pasta shells
- 1 teaspoon salt (plus more to taste)
- 15-30 oz Alfredo sauce (1-2 jars)
- ½ teaspoon coarse black pepper
- 2 cups cooked, chopped chicken
- 2 cups steamed, chopped broccoli
- ½ cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
Directions:
- Preheat Oven: Set your oven to 350°F.
- Cook Pasta: Boil the pasta shells in salted water until al dente. Drain and set aside.
- Make Sauce: Heat Alfredo sauce in a large pot. Season with pepper, then stir in Parmesan and mozzarella cheese until melted.
- Add Chicken & Broccoli: Stir in the cooked chicken and broccoli, heating until warm.
- Stuff Shells: Spoon the chicken mixture into each cooked pasta shell.
- Serve or Bake: Place shells in a baking dish over extra Alfredo sauce if desired. Serve immediately, or bake covered for 15-20 minutes until heated through.
Prep Time: 30 minutes
Calories: Approx. 449 kcal per serving
Tips:
- Use a pastry bag or a Ziploc bag with the corner cut off to easily fill the pasta shells.
- This dish can be made ahead of time and refrigerated or frozen for later use.