Equipment Needed
- Large pot for boiling pasta
- Large skillet or sauté pan
- Mixing bowls (medium and large)
- 9×13 inch baking dish
- Cheese grater
- Colander
- Aluminum foil
Step-by-Step Instructions
First, we’ll get everything prepped. Bring a large pot of generously salted water to a boil—it should taste like the sea. This is your only chance to season the pasta shells themselves. Cook the jumbo shells according to the package directions for al dente, usually about 9-10 minutes. They’ll continue cooking in the oven, so undercooking them slightly here is a pro move I learned after a batch of mushy shells. Drain them and carefully lay them out in a single layer on a sheet of aluminum foil so they don’t stick together. While the pasta cooks, heat olive oil in your large skillet over medium-high heat. Season the diced chicken with Italian seasoning, salt, and pepper. Cook until golden brown and cooked through, about 6-7 minutes. Remove the chicken to a plate, and in the same skillet, add the broccoli florets. Sauté them for just 2-3 minutes until they’re bright green and slightly tender. Set them aside with the chicken.
Now, for the heart of the dish: the Alfredo sauce. In the same (now empty) skillet, melt the butter over medium heat. Add the minced garlic and cook for just 30-60 seconds until fragrant—do not let it brown, or it will turn bitter. Pour in the heavy cream, bring it to a gentle simmer, and let it cook for 2-3 minutes to thicken slightly. Reduce the heat to low and gradually whisk in 1 cup of the freshly grated Parmesan cheese until it’s completely melted and the sauce is smooth and luxurious. Take it off the heat. The first time I made this, I added the cheese while the heat was too high, and it seized up into a clumpy mess. Low and slow is the secret.
While the sauce cools for a moment, let’s make the filling. In a large mixing bowl, combine the ricotta, 1 cup of the mozzarella, the remaining ½ cup of Parmesan, the egg, chopped parsley, and a good pinch of salt and pepper. Fold in the cooked chicken and broccoli. The egg is your binder; it keeps everything cohesive so the filling doesn’t weep out. I’ve tried it without, and the texture just wasn’t as good. Now, take a shell in your hand—it will be warm, that’s okay—and use a spoon to generously fill it. I like to slightly overfill them because that cheesy mound on top is the best part. Place each stuffed shell seam-side up in your greased 9×13 baking dish. Repeat until all shells are filled and nestled snugly together.
Finally, pour that beautiful, homemade Alfredo sauce evenly over all the stuffed shells. Sprinkle the remaining ½ cup of mozzarella cheese over the top. This creates that gorgeous, golden-brown crust we all crave. At this point, you can cover and refrigerate it if you’re prepping ahead, or go straight to the oven. Bake, uncovered, in a preheated 375°F (190°C) oven for 25-30 minutes, until the sauce is bubbling vigorously around the edges and the top is spotty brown. Then, for that perfect finish, I turn on the broiler for just 1-2 minutes—watch it like a hawk!—to get those beautiful, crispy cheese peaks. Let it rest for 10 minutes before serving; this allows the filling to set so you get clean servings.(See the next page below to continue…)