Ingredients

• 3 tablespoons salted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 ¼ cups whole milk
• 2/3 cup shredded Parmesan cheese
• 3/4 cup shredded Mozzarella cheese

• 1 box (12 ounces) Jumbo Shells
• 2 cups cooked, shredded chicken (a rotisserie chicken works great for this recipe)
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 bag (12 ounces) frozen broccoli florets, steamed then chopped
• 1 cup shredded Mozzarella cheese
• 1/2 cup shredded Parmesan cheese

Instructions

1. Place the butter, minced garlic, heavy cream, and milk into a saucepan over medium heat.
2. Heat the mixture until it begins to gently simmer.
3. Remove the pan from the heat and stir in the Parmesan and Mozzarella cheese until melted and smooth.
4. If desired, add a little pepper for seasoning.

1. Cook the pasta shells following the directions on the package, stopping when they reach an al dente texture.
2. Drain the pasta and spread the shells on a parchment-lined cookie sheet. Allow them to cool completely.
3. In a large mixing bowl, combine the shredded chicken, garlic powder, salt, pepper, and chopped broccoli. Toss everything together.
4. Add 1 cup of the prepared Alfredo sauce to the bowl and mix until the filling is evenly coated.
5. Grease a 9×13-inch baking dish.
6. Spoon a generous portion of the chicken and broccoli mixture into each shell and arrange them in the baking dish side by side.
7. Pour the remaining Alfredo sauce evenly over the stuffed shells.
8. Sprinkle the Mozzarella and Parmesan cheese over the top.
9. Bake uncovered at 350°F for 25 minutes, or until the dish is heated through and the cheese is melted and bubbly.