Ingredients:

  • 1 box (approx. 12 oz / 340g) Jumbo Pasta Shells (Conchiglioni)
  • 1 ½ cups (approx. 200g) Fresh or Frozen Broccoli Florets, chopped small
  • 4 Tbsp (56g) Unsalted Butter
  • 4 Tbsp (30g) All-Purpose Flour
  • 2 ½ cups (600ml) Whole Milk (or Half-and-Half), warmed slightly
  • 1 cup (100g) Freshly Grated Parmesan Cheese, plus extra for topping
  • 2 cups (approx. 300g) Cooked Chicken Breast, shredded or finely diced
  • 2 oz (56g) Cream Cheese, softened
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Freshly Ground Black Pepper
  • Pinch of Nutmeg
  • Salt, to taste
  • 1 ½ cups (170g) Shredded Low-Moisture Mozzarella Cheese
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Cook jumbo shells according to package directions until al dente. Drain, rinse immediately with cold water to stop cooking, and set aside.
  2. Blanch the broccoli florets in boiling salted water for 2 minutes until bright green. Immediately transfer to an ice bath to halt cooking. Drain well and pat dry.
  3. Make the Alfredo Base (Roux): Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until a smooth paste forms.
  4. Create the Sauce: Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  5. Finish the Filling: Remove the sauce from the heat. Whisk in the cream cheese until smooth. Stir in the Parmesan, garlic powder, onion powder, pepper, and nutmeg. Taste and adjust salt.
  6. Assemble the Filling: In a large bowl, gently combine about 3/4 of the Alfredo sauce with the shredded chicken and blanched broccoli. Reserve the remaining 1/4 cup of plain sauce.
  7. Stuff the Shells: Carefully open each cooked shell and stuff each one generously with the chicken and broccoli mixture.
  8. Layer and Sauce: Lightly grease a 9x13 inch baking dish. Spread the reserved plain Alfredo sauce thinly on the bottom. Arrange the stuffed shells snugly in the dish. Spoon any remaining Alfredo sauce evenly over the top of the shells.
  9. Top and Bake: Sprinkle evenly with the mozzarella and extra Parmesan. Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and golden brown.
  10. Rest and Serve: Let the shells rest for 5-10 minutes before garnishing with fresh parsley and serving hot.