How To Make Chicken Broccoli Alfredo Stuffed Shells
Enjoy a fully loaded meal by whipping up this alfredo stuffed shells, packed with chicken and broccoli tossed in a creamy sauce, then baked til’ golden.
Preheat oven to 350 degrees F. Spray a 9×13-inch pan with cooking spray and set aside.
In a medium saucepan add the butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
Bring to a simmer and continue to cook for about 3 to 5 minutes or until it starts to thicken. Remove from heat.
Pour 1 cup of the homemade alfredo into the bottom of the 9×13 inch pan.
Cook the jumbo shells according to package directions. Drain and rinse in cold water.
In a medium sized bowl add the shredded chicken, 2 cups of mozzarella cheese, broccoli, and 1½ cups of homemade alfredo. Stir and stuff each shell with mixture. Place in the prepared 9×13 inch pan.
Pour remaining alfredo on top of the shells and top with ½ cup of mozzarella cheese.
Bake for 25 to 30 minutes or until heated through and bubbly.
Top with freshly grated parmesan cheese, serve, and enjoy!
- Calories: 976.31kcal
- Fat: 83.95g
- Saturated Fat: 49.80g
- Trans Fat: 0.36g
- Monounsaturated Fat: 24.52g
- Polyunsaturated Fat: 4.28g
- Carbohydrates: 12.52g
- Fiber: 1.12g
- Sugar: 4.16g
- Protein: 45.97g
- Cholesterol: 298.04mg
- Sodium: 1259.21mg
- Calcium: 1042.30mg
- Potassium: 525.44mg
- Iron: 2.06mg
- Vitamin A: 830.11µg
- Vitamin C: 54.23mg
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