Chicken and Broccoli Alfredo Stuffed Shells

Chicken and Broccoli Alfredo Stuffed Shells

Chicken and Broccoli Alfredo Stuffed Shells include tender pasta shells filled with a cheesy shredded chicken and broccoli mixture and smothered in an easy homemade alfredo sauce. 

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

1.   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:

1.   Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. 

2.   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. 

3.   ………………………………………..

4.   ………………………………………………………..

Full instructions: Click here