Chicken and Broccoli Alfredo Stuffed Shells
Ingredients
Alfredo Sauce
-
4
tablespoons
salted butter
-
2
tablespoons
flour
-
4-6
cloves
garlic, finely minced
-
12
ounces
cream cheese, softened and cubed
-
3
cups
milk
-
1
cup
freshly grated Parmesan cheese
Shells + Filling
-
30
large
jumbo pasta shells
-
3
cups
finely chopped broccoli, steamed
-
3-4
cups
cooked, shredded chicken
-
1
cup
grated mozzarella cheese
-
¼
cup
freshly grated Parmesan cheese
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking pan.
- In a saucepan, melt the butter, then stir in flour and garlic, cooking until fragrant.
- Add cream cheese and stir until melted, then gradually whisk in milk and simmer.
- Stir in Parmesan cheese until the sauce thickens and bubbles.
- Cook the pasta shells according to package instructions until al dente, then drain and lay them out to prevent sticking.
- In a bowl, combine steamed broccoli, chicken, mozzarella, and 1 cup of the alfredo sauce.
- Spread 1/3 of the alfredo sauce in the prepared pan, fill each shell with the mixture, and place them in the pan.
- Pour the remaining sauce over the shells and sprinkle with Parmesan cheese.
- Bake for 20-30 minutes until hot and bubbling, then let rest for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
7
Calories
775
Total fat
41g
Total carbohydrates
49g
Total protein
52g
Sodium
1012mg
Cholesterol
198mg
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