Ingredients:

  • 1 box Jumbo Pasta Shells (Conchiglioni, approx. 12 oz / 340g)
  • 2 cups Fresh Broccoli Florets (approx. 250g)
  • 4 tablespoons Unsalted Butter (56g)
  • 4 tablespoons All-Purpose Flour (32g)
  • 2 cups Heavy Cream (Double Cream) (475ml)
  • 1 cup Whole Milk (Full Fat) (235ml)
  • 1 ½ cups Freshly Grated Parmesan Cheese (divided)
  • 2 cups Cooked Chicken Breast, shredded or finely diced (approx. 300g)
  • 4 oz Cream Cheese, softened (113g)
  • 2 cloves Fresh Garlic, minced
  • ¼ teaspoon Nutmeg
  • Salt and Freshly Ground Black Pepper: To taste
  • 24 oz Marinara Sauce (for the base)
  • 1 cup Shredded Mozzarella Cheese
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Boil jumbo shells according to package directions until al dente (slightly firm). In the last 3 minutes of boiling, add the broccoli florets to blanch. Drain both immediately, rinse with cold water to stop cooking, and set aside.
  2. Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
  3. Gradually whisk in the heavy cream and milk until smooth. Bring to a gentle simmer, stirring constantly until the sauce thickens enough to coat the back of a spoon.
  4. Remove from heat. Whisk in the softened cream cheese until fully melted. Stir in the minced garlic, nutmeg, salt, pepper, and 1 cup of the Parmesan cheese until thoroughly combined.
  5. In a large mixing bowl, combine the Alfredo sauce, shredded cooked chicken, and blanched broccoli. Mix gently until everything is evenly coated.
  6. Preheat oven to 375°F (190°C). Spread a thin, even layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  7. Carefully fill each cooled pasta shell generously with the chicken-broccoli mixture. Arrange the filled shells snugly in the baking dish over the marinara layer.
  8. Pour any remaining Alfredo filling over the shells. Sprinkle evenly with the remaining ½ cup of Parmesan and the mozzarella cheese.
  9. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for a final 5–10 minutes, or until the cheese is bubbly and golden brown.
  10. Let the dish rest for 10 minutes before garnishing with fresh parsley and serving.