Ingredients
¼cupbutter
2cupsheavy whipping cream
4ozcream cheese
½tspgarlic,minced
1tspgarlic powder
1tspItalian seasoning
¼tspsalt
¼tsppepper
1cupparmesan cheese,grated
12ozjumbo shells,(1 box)
2cupschicken,cooked, shredded
2½cupsmozzarella cheese,divided
12ozbroccoli florets,(1 bag), steamed, chopped
salt and pepper,to taste
fresh grated parmesan,for garnish
Preparation
Preheat oven to 350 degrees F. Spray a 9×13-inch pan with cooking spray and set aside.
In a medium saucepan add the butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
Bring to a simmer and continue to cook for about 3 to 5 minutes or until it starts to thicken. Remove from heat.
Pour 1 cup of the homemade alfredo into the bottom of the 9×13 inch pan.
Cook the jumbo shells according to package directions. Drain and rinse in cold water.
In a medium sized bowl add the shredded chicken, 2 cups of mozzarella cheese, broccoli, and 1½ cups of homemade alfredo. Stir and stuff each shell with mixture. Place in the prepared 9×13 inch pan.
Pour remaining alfredo on top of the shells and top with ½ cup of mozzarella cheese.
Bake for 25 to 30 minutes or until heated through and bubbly.
Top with freshly grated parmesan cheese, serve, and enjoy!
