1-First Steps: Preheating and Pasta Prep Begin by preheating your oven to 350°F and spraying a 9×13-inch baking dish with oil to prevent sticking. Cook the 24 jumbo pasta shells according to the package instructions until they’re al dente, then drain and rinse them with cold water to stop the cooking process. Set the shells aside while you prepare the rest, ensuring they don’t stick together.

2-Preparation: This initial step sets the foundation for the dish, allowing the pasta to hold the filling without becoming mushy. Once done, set aside ½ cup of the 1 (15 ounce) jar alfredo sauce for later. In a mixing bowl, combine the remaining alfredo sauce with the 2 cups diced cooked chicken, 2 cups thawed diced frozen broccoli, ¾ cup of the shredded cheddar cheese, and the ¼ cup shredded Parmesan cheese to form the filling.

3-Assembling and Baking: Divide the creamy filling evenly among the cooked pasta shells, stuffing each one carefully. Place the filled shells in the prepared baking dish, arranging them neatly for even baking. Drizzle the reserved ½ cup alfredo sauce over the top and sprinkle the remaining ¼ cup shredded cheddar cheese for an extra gooey finish.

Bake the dish uncovered for about 20 minutes, or until the filling is bubbly and the cheese has melted to golden perfection. This step brings all the flavors together, creating a comforting meal that’s hard to resist. For those interested in more chicken-based meals, our turkey carcass soup recipe offers a great way to use leftovers creatively.