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Whether you are a college student just beginning your own cooking experiments or an experienced chef with several dinner celebrations under your belt, there is always something brand-new to learn more about cooking. We hope these Chicken and Broccoli Alfredo Stuffed Shells recipe and tips can help you in your kitchen tonight, and also get used to fabulous home-cooked dishes.

You need to prepare jumbo shells.
You need to prepare olive oil.
You need to prepare chicken, cooked and shredded.
Provide broccoli florets, cut small.
Use ricotta cheese.
You need large eggs.
Prepare oregano.
Prepare salt and pepper.
You need to prepare dried basil.
You need onion powder.
Prepare garlic powder.
You need to prepare parmesan cheese, shredded.
Prepare Alfredo sauce, divided.
You need mozzarella cheese, shredded.
You need parsley for garnish.

Start a large pot of water and 1 tbsp. of olive oil heating on high heat. Once it reaches a boil, add in the shells. Cook for 1 minute less than the time called for on the box, they will be easier to stuff this way. Once they are done, drain in a colander and immediately rinse them with cold water. This will stop the cooking process, so that they don't get any softer. Set them aside..
While boiling the shells, start a medium pot of water heating on high heat to start to cook the broccoli (you could also steam them). Once water reaches a boil, add in the broccoli and cook until tender (4-6 minutes). Drain broccoli and set aside..
In a large mixing bowl, place your ricotta cheese and crack both eggs. Whisk together until just blended. Next, whisk in the seasonings, to taste and the parmesan cheese..
Stir in the chicken and broccoli to the ricotta mixture and stir to combine..
Preheat oven to 350 F. Spray a 9x13 deep baking pan or casserole dish with non-stick spray or line with foil. Place about 1/2 of the alfredo sauce you are using onto the bottom of the baking dish and spread around. Set aside..
Working 1 at a time, stuff each shell with 1-2 tbsp. of the ricotta and chicken mixture. Set each one in the baking pan side-by-side once stuffed, with the opening facing up. Do this until all are stuffed. Top the shells with the remaining alfredo sauce and then sprinkle with the mozzarella cheese..
Cover the baking pan with foil and bake 20 minutes. Then remove the foil and bake an additional 10 minutes. Garnish with parsley and serve immediately. Refrigerate any leftovers..

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