Chicken and Broccoli Alfredo Stuffed Shells include tender pasta shells filled with a cheesy shredded chicken and broccoli mixture and smothered in an easy homemade alfredo sauce.
2 1/2cupscooked chicken, shredded (I use rotisserie)
1 1/2cupsfresh broccoli, steamed and chopped
Alfredo sauce:
3Tablespoonsunsalted butter
3clovesgarlic, minced
1cupheavy whipping cream
1 1/4cupswhole milk
2/3cupfreshly grated parmesan cheese
3/4cupshredded mozzarella cheese, divided
2largeegg yolks, beaten
salt and freshly ground black pepper, to taste
Instructions
Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.
Make alfredo sauce:
Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer.
Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls.
Slowly add the egg mixture to the saucepan 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 cup alfredo sauce. Toss to combine.
Add a spoonful of alfredo sauce to the bottom of a 9x13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.