Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook 1-2 minutes less than package directions (since they will finish cooking in the oven). Drain and set aside to cool.

Step 2: Prepare the Filling

In a large mixing bowl, combine shredded chicken, chopped broccoli, ricotta cheese, mozzarella, Parmesan, egg, garlic powder, salt, pepper, and Italian seasoning. Mix well until all ingredients are evenly incorporated.

Step 3: Make the Alfredo Sauce

In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, stirring continuously. Once the cream is warm, whisk in Parmesan cheese, salt, black pepper, and nutmeg. Stir until smooth and thickened. Remove from heat.

Step 4: Assemble the Stuffed Shells

Preheat your oven to 375°F (190°C).

1. Spread ½ cup of Alfredo sauce on the bottom of a baking dish.
2. Fill each cooked pasta shell with the chicken and broccoli mixture, then place them in the dish.
3. Pour the remaining Alfredo sauce evenly over the stuffed shells.
4. Sprinkle the top with shredded mozzarella cheese for a gooey, cheesy finish.

Step 5: Bake Until Golden

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Remove from the oven and let the dish sit for 5 minutes before serving. Garnish with fresh chopped parsley or basil and enjoy your Chicken & Broccoli Alfredo Stuffed Shells!