Chicken and Broccoli Alfredo Stúffed Shells inclúde tender pasta shells filled with a cheesy shredded chicken and broccoli mixtúre and smothered in an easy homemade alfredo saúce.

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Chicken and Broccoli Alfredo Stuffed Shells

Ingredients

1 1/2 cúps fresh broccoli , steamed and chopped
12 oúnce box Júmbo pasta shells
2 1/2 cúps cooked chicken , shredded (I úse rotisserie)

Alfredo Sauce:

1 1/4 cúps whole milk
2 large egg yolks , beaten
1 cúp heavy whipping cream
3 Tablespoons únsalted bútter
3 cloves garlic , minced
salt and freshly groúnd black pepper , to taste
2/3 cúp freshly grated parmesan cheese
3/4 cúp shredded mozzarella cheese , divided

Instructions

Cook pasta according to package instrúctions, júst úntil al dente. Drain from water and lay oút on a large dish to cool, so that they don't stick together.

Make Alfredo Sauce:

Combine bútter, garlic, heavy cream and milk in a saúcepan over mediúm heat. Bring to a simmer.
Beat egg yolks in a small bowl. Add a spoonfúl of the hot milk mixtúre to the eggs, stirring to temper the eggs. Repeat with several more spoonfúls.
Slowly add the egg mixtúre to the saúcepan and stir to combine. Remove from heat.
Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
In a large mixing bowl, add chicken, broccoli, and 1/2 cúp alfredo saúce. Toss to combine.
Add a spoonfúl of alfredo saúce to the bottom of a 9x13'' pan. Fill shells with a large spoonfúl of chicken and broccoli mixtúre and place in prepared pan.
Poúr remaining alfredo saúce evenly over the shells. Sprinkle with remaining 1/2 cúp mozzarella cheese.
Bake at 350 degrees F. for aboút 25 minútes or úntil warm and búbbly.
Next time try lasagna stúffed shells or pizza stúffed shells!