Chicken Broccoli Alfredo Stuffed Shells
1 12 oz. box Jumbo pasta shells
2 ½ cup cooked chicken, shredded and chopped
1 ½ cups broccoli, steamed and chopped
3 tbsp. unsalted butter
3 cloves minced garlic
1 cup heavy whipping cream or half & half
1 ¼ cups milk
1 cup ricotta cheese
¾ cup freshly grated Parmesan cheese, divided
1 cup shredded mozzarella cheese, divided
2 large egg yolks, beaten
Salt & pepper to taste
Dried Parsley
Preheat oven to 350-degrees F.
Cook pasta according to package directions, just until al dente, about 9 minutes. Drain the water and lay the shells out on parchment paper or baking sheet to cool.
In a small bowl, beat egg yolks. In a medium saucepan, combine the butter, garlic, heavy cream or half & half and milk. Over medium heat, bring to a low boil, stirring often. Reduce heat to low. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonful’s. Slowly add the egg mixture to the saucepan and stir to combine. Stir in the Parmesan cheese and mozzarella, stirring constantly. Once cheese has melted, remove from heat and set aside. Season with salt and pepper, to taste.
In a large mixing bowl, toss together chicken, ricotta, broccoli, and ½ cup Alfredo sauce.
Coat a 9 x 13-inch baking dish with cooking spray. Add a couple of spoonful’s of alfredo sauce to the bottom of the dish. Fill shells with a large spoonful of chicken and broccoli mixture and place in the prepared baking dish.
Pour the remaining alfredo sauce evenly over the shells. Bake, covered, at 350-for 25-30 minutes, or until shells are warm and bubbly. Remove from oven, remove foil, and top with remaining mozzarella and a little more grated parmesan cheese. Return to oven, uncovered for 5 minutes, or until cheese begins to brown. Remove for oven and let rest a few minutes. Serve.
