These stuffed shells are filled with tasty chicken, fresh broccoli, and lots of cheesy goodness.
Course: Main Course
Keyword: alfredo, chicken, pasta
4ouncescream cheesecubed and softened
1 1/2cupmilkI used 1%
1/2cuphalf and half
30large shellscooked al dente
2cupsshredded cooked chickencan use rotisserie chicken
1small head broccoli choppedabout 1 1/2 - 2 cups
In a medium saucepan, melt the butter over medium/low heat. Add the garlic and cook for 30 seconds until fragrant.
Add the cream cheese, one cube at a time, and stir with a whisk until melted. Continue to whisk until the mixture is smooth and creamy, about 2-3 minutes.
Gradually add the milk and whisk quickly to fully incorporated into the sauce. Stir in the Parmesan cheese, pepper and salt until the cheese is melted and the sauce is the desired consistency.
Preheat oven to 375 and spray a 9x13 pan with non-stick spray.
Cook shells in a large pot of boiling salted water according to package directions. Drain and rinse shells in cool water.
In a large bowl combine shredded chicken, chopped broccoli, ricotta cheese, and parmesan cheese until just combined.
Fill each shell with a heaping tablespoon of the chicken and cheese filling and place into the pan in rows. Pour alfredo sauce over shells and top with shredded mozzarella cheese.
Place in oven and bake uncovered for 25-30 minutes, or until hot, bubbly and slightly brown on top.
I used fresh broccoli that I rinsed and cut into small bite-sized pieces. If you are using frozen, I would thaw, drain, and chop before adding to the cheese mixture. And if you want to get really adventurous, I think roasting the broccoli first would give the dish even more flavor.
Chicken and Broccoli Alfredo Stuffed Shells from Sam's Dish http://samsdish.com/chicken-broccoli-alfredo-stuffed-shells/