Cheesy Chicken Broccoli Shells (Print Version)
Jumbo pasta shells stuffed with chicken, broccoli, creamy alfredo, cheddar, and Parmesan cheese.
# Ingredients:
→ Main Components
01 -
24 jumbo pasta shells
02 -
425 grams alfredo sauce, divided
03 -
2 cups (about 280 grams) diced cooked chicken
04 -
2 cups (about 250 grams) diced frozen broccoli, thawed
05 -
100 grams shredded cheddar cheese, divided
06 -
25 grams shredded Parmesan cheese
# Steps:
01 -
Preheat oven to 180°C. Lightly coat a 33x23 cm baking dish with oil spray.
02 -
Cook jumbo pasta shells according to package instructions. Drain and rinse with cold water. Set aside to cool.
03 -
Reserve 120 millilitres of alfredo sauce for topping. In a bowl, combine remaining alfredo sauce, diced chicken, thawed broccoli, 75 grams cheddar cheese, and Parmesan cheese. Mix thoroughly.
04 -
Evenly distribute the filling among the cooked pasta shells. Arrange the filled shells in the prepared baking dish.
05 -
Drizzle reserved alfredo sauce over the shells and sprinkle with the remaining 25 grams of cheddar cheese.
06 -
Bake for 20 minutes or until the filling is bubbly and the cheese is melted.
# Notes:
01 -
Ensure broccoli is fully thawed and patted dry to avoid excess moisture in the filling.