Ingredients:
2 chicken breasts, diced
1 box jumbo shells
2 cups broccoli florets, cooked and chopped
16 oz heavy whipping cream
1/4 cup grated Parmesan cheese
1/2 cup shredded Parmesan cheese
1 cup mozzarella cheese, shredded
1 tbsp minced garlic
1 stick unsalted butter
1/4 block cream cheese
1 tsp salt
1 tbsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp sazon seasoning
1 tsp smoked paprika
1 tbsp Creole seasoning
1 tsp Italian seasoning
Olive oil
Directions:
Marinate the Chicken
Prepare the Chicken:
Place the chicken breasts in a mixing dish after chopping them into little bits.
Add olive oil, black pepper, onion powder, garlic powder, Creole seasoning, sazon, and smoked paprika to the bowl. Mix well to coat the chicken evenly.
Cover and refrigerate for at least 30 minutes.
Cook the Chicken and Broccoli
Cook the Chicken:
In a skillet, heat some olive oil and butter over medium heat.
Cook the marinated chicken for 6–7 minutes, or until it is cooked through.
. Remove from the skillet and set aside.
Prepare the Broccoli:
Cook the broccoli florets until tender, then chop them into small pieces.
Prepare the Alfredo Sauce
Make the Sauce:
Add the minced garlic and more butter to the same skillet.
Cook until fragrant, about one minute.
Add the cream cheese after adding the heavy cream.
. Stir until the sauce thickens.
Add Italian seasoning, salt, black pepper, garlic powder, onion powder, and grated Parmesan cheese for flavor.
Cook the Shells
Boil the Shells:
Bring a big saucepan of salted water to a rolling boil.
As directed on the package, cook the jumbo shells until they are al dente.
If necessary, add half a cup of pasta water to the sauce.
Drain the shells and set aside.
Assemble the Dish
Mix the Filling:
Add the cooked chicken, chopped broccoli, mozzarella cheese, grated and shredded Parmesan, and part of the Alfredo sauce to a mixing dish.
Stuff the Shells:
Preheat the oven to 375°F (190°C).
Spread a little Alfredo sauce on the bottom of a baking dish.
Place the chicken and broccoli combination in the baking tray after spooning them into each baked shell.
Top and Bake:
Pour the remaining Alfredo sauce over the packed shells.
Sprinkle with additional mozzarella cheese and Italian seasoning.
The cheese should be melted and bubbling after 15 minutes of baking in a preheated oven.