Ingredients

The following ingredients have 6 Servings
  • 4 tablespoons salted butter
  • 2 tablespoons flour
  • 4-6 cloves garlic (finely minced)
  • 12 ounces cream cheese (light or regular, softened and cubed into 1-inch pieces)
  • 3 cups milk
  • 1 cup freshly grated Parmesan or Parmigiano-Reggiano cheese
  • 30 large jumbo pasta shells ((most of a 12 ounce box))
  • 3 cups finely chopped broccoli (steamed (see note))
  • 3-4 cups cooked (shredded chicken (rotisserie chicken works great here))
  • 1 cup grated mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese

Instruction

  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan (or slightly smaller) and set aside.
  • For the alfredo sauce, heat the butter in a medium saucepan until melted. Stir in the flour and garlic. Cook, stirring constantly, for about a minute until fragrant and sizzling. Add the cream cheese and stir or whisk until the mixture is melted and smooth. Gradually add the milk, whisking constantly, and bring the mixture to a low simmer. Add the Parmesan cheese and cook until the sauce is thickened and bubbly.
  • For the pasta, cook the shells according to package directions until al dente. Drain. Lay the pasta shells in a single layer on a baking sheet or parchment paper so they don't stick together.
  • For the filling, in a medium bowl, add the steamed (and drained) broccoli, chicken, mozzarella cheese, and ONE CUP of the homemade alfredo sauce. Mix together.
  • Spread 1/3 of the sauce (doesn't have to be exact) in the prepared pan.
  • Fill each of the cooked pasta shells with an even amount of the filling and place side-by-side in the baking dish. Pour the rest of the sauce over the shells and sprinkle the 1/4 cup Parmesan cheese over the top.
  • Bake for 20-30 minutes until hot and bubbling. Remove from the oven and let the shells rest for 5-10 minutes before serving.