Cheesy Chicken Broccoli Alfredo Shells: A Creamy, Comforting Dish

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions, usually around 9-11 minutes, until al dente. Drain and set aside, making sure to not overcook as the shells will bake further in the oven.
Cook the Chicken:

Heat olive oil in a large skillet over medium heat. Season the diced chicken with salt and pepper. Add the chicken to the skillet and cook for about 6-8 minutes, until golden brown and cooked through.
Remove the chicken from the skillet and set it aside.
Prepare the Alfredo Sauce:

In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Add the heavy cream and milk to the skillet, stirring to combine. Bring the mixture to a simmer and cook for 2-3 minutes, allowing it to thicken slightly.
Stir in the Parmesan cheese and half of the mozzarella cheese until melted and smooth. Season with oregano, garlic powder, and salt to taste.
Assemble the Dish:

Preheat your oven to 350°F (175°C).
Add the cooked chicken and broccoli to the Alfredo sauce, stirring to combine.
Stuff each cooked pasta shell with the chicken and broccoli mixture and place them in a greased 9×13-inch baking dish.
Once all the shells are stuffed, pour the remaining Alfredo sauce over the top of the shells and sprinkle with the remaining mozzarella cheese.
Bake the Dish:

Cover the baking dish with aluminum foil and bake for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Serve:

Garnish the Cheesy Chicken Broccoli Alfredo Shells with fresh parsley for a pop of color and added flavor. Serve immediately.
Serving and Storage Tips: