Description:Creamy Alfredo sauce, juicy chicken, and tender broccoli baked inside cheesy pasta shells for the ultimate comfort dinner.Prep Time: 20 minutesCook Time: 35 minutesTotal Time: 55 minutesServings: 6Calories: ~540 per servingINGREDIENTS- 20 jumbo pasta shells- 2 cups cooked, shredded chicken- 2 cups broccoli, chopped and steamed (well-drained)- 1 1/2 cups Alfredo sauce (store-bought or homemade)- 1 cup ricotta cheese- 1 cup shredded mozzarella cheese, divided- 1/2 cup grated Parmesan cheese, divided- Salt and pepper, to taste- Cooking sprayINSTRUCTIONS1) Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray.2) Cook jumbo shells according to package directions until al dente. Drain and set aside.3) In a large bowl, mix together: - ricotta - shredded chicken - steamed chopped broccoli - 1/2 cup mozzarella (half) - 1/4 cup Parmesan (half) Season with salt and pepper to taste.4) Spread 1/2 cup Alfredo sauce in the bottom of the baking dish.5) Stuff each shell with the chicken mixture and arrange in the dish.6) Pour remaining Alfredo sauce evenly over the shells.7) Top with remaining mozzarella and Parmesan.8) Cover with foil and bake 25 minutes. Uncover and bake 10 minutes more, until bubbly and lightly golden.9) Rest 5–10 minutes before serving.NOTES- Avoid watery filling: drain broccoli very well (especially if using frozen).- Make-ahead: assemble, cover, refrigerate up to 24 hours. Bake +10–15 minutes covered if chilled.- Storage: refrigerate leftovers 3–4 days.- Reheat: cover and warm at 350°F until hot; add a splash of milk or extra Alfredo sauce if needed.