Cheesy Chicken Stuffed Shells (Print Version)

Tender chicken, broccoli, and three cheeses fill golden pasta shells in a rich, creamy sauce.

# Ingredients:

→ Pasta

01 - 1 box large pasta shells

→ Vegetables

02 - 1 cup broccoli florets, bite-sized

→ Poultry

03 - 2 boneless, skinless chicken breasts, diced

→ Dairy

04 - 1 stick unsalted butter
05 - 16 ounces heavy cream
06 - 1/4 block cream cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 cup shredded Parmesan cheese
09 - 1 cup shredded mozzarella cheese

→ Seasonings and Oils

10 - 1 tablespoon minced garlic
11 - 1 tablespoon garlic powder
12 - 1 tablespoon onion powder
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon Italian herbs
15 - 1 tablespoon Sazon seasoning
16 - 1 tablespoon Creole seasoning
17 - 1 teaspoon salt
18 - 1 tablespoon ground black pepper
19 - Olive oil, for drizzling

# Steps:

01 - Combine diced chicken, olive oil, and all listed spices in a large bowl. Massage to coat evenly and marinate for at least 30 minutes.
02 - In a large skillet, heat a drizzle of olive oil with 1 tablespoon butter over medium-high heat. Sauté marinated chicken for 6 minutes, turning to brown all sides. Transfer chicken to a plate.
03 - Using the same skillet, add broccoli and cook for 2 minutes until vibrant and just tender. Remove broccoli and set aside.
04 - Lower heat to medium. Add remaining butter to the pan and melt. Sauté minced garlic until fragrant, about 1 minute. Stir in heavy cream and cream cheese, whisking until smooth and thickened. Add grated Parmesan, salt, and black pepper. Mix well, then simmer 3 minutes.
05 - In a large pot of salted water, boil pasta shells according to box instructions until al dente. Reserve 1/2 cup pasta water before draining.
06 - Mix cooked chicken, broccoli, 1/2 cup mozzarella, 1/4 cup shredded Parmesan, and several tablespoons of cheese sauce together in a bowl to make the stuffing.
07 - Fill each shell generously with the chicken and broccoli filling using a spoon.
08 - Spread a layer of cheese sauce in a baking dish. Arrange stuffed shells over the sauce. Spoon additional sauce and remaining cheeses on top. Sprinkle with Italian herbs.
09 - Bake at 375°F (190°C) for 15 minutes or until cheese is melted and golden.

# Notes:

01 - Resting the chicken in the marinade ensures more flavorful and tender bites.
02 - For easier filling, use a piping bag or small spoon.

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