Chicken and Broccoli Alfredo Stuffed Shells #dinner #carbonara

Chicken and Broccoli Alfredo Stuffed Shells incorporate delicate pasta shells loaded up with a mushy destroyed chicken and broccoli blend and covered in a simple natively constructed alfredo sauce.

I adore that it's a feast my children will consistently eat cheerfully, without me beseeching them to complete their supper. My better half was a specific devotee of these Chicken and Broccoli Alfredo Stuffed Shells. The name practically says everything.

You can whip these up significantly quicker on the off chance that you utilize a rotisserie chicken. (Much obliged to you Costco, for your stunning 5 dollar rotisserie chickens that I use in such a significant number of suppers!) Hope all of you appreciate this yummy pasta as much as my family does!

Also Try Our Recipe : ROASTED GARLIC & ROSEMARY NO KNEAD ARTISAN BREAD

Ingredients

12 ounce box Jumbo pasta shells
2 1/2 cups cooked chicken , shredded (I use rotisserie)
1 1/2 cups fresh broccoli , steamed and chopped

Alfredo sauce:

3 Tablespoons unsalted butter
3 cloves garlic , minced
1 cup heavy whipping cream
1 1/4 cups whole milk
2/3 cup freshly grated parmesan cheese
3/4 cup shredded mozzarella cheese , divided
2 large egg yolks , beaten
salt and freshly ground black pepper , to taste

Instructions

Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.

Make alfredo sauce:

Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer.
Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls.
Slowly add the egg mixture to the saucepan and stir to combine. Remove from heat.
Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
In a large mixing bowl, add chicken, broccoli, and 1/2 cup alfredo sauce. Toss to combine.
Add a spoonful of alfredo sauce to the bottom of a 9x13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.
Next time try lasagna stuffed shells or pizza stuffed shells!