INGREDIENTS
Chicken breasts
1 box Jumbo shells
Broccoli florets
16 oz. Heavy whipping cream
1/4 cup Grated Parmesan
1/2 cup Shredded Parmesan
1 cup Mozzarella cheese
1 tbs. Minced garlic
1 stick Unsalted butter
1/4 block Cream cheese
1 tsp. Salt
1 tbs. Black pepper
1 tbs. Onion powder
1 tbs. Garlic powder
1 tbs. Sazon
1 tsp. Smoked paprika
1 tbs. Creole seasoning
1 tsp. Italian seasoning
Olive oil
DIRECTIONS
Dice your chicken into small pieces and add to a mixing bowl. Add olive oil, black pepper, onion powder, garlic powder, creole seasoning, sazon and paprika. Refrigerate for at least 30 minutes.
Next add some oil and butter to a skillet and cook chicken for 6-7 minutes then remove. Cook and chop up broccoli.
In the same skillet, add more butter and minced garlic. Once garlic is fragrant, about one minute, add in heavy cream and cream cheese and stir until thickened. Season with salt, pepper, onion powder, garlic powder, Italian seasoning and grated parmesan.
Add salt to some boiling water and cook your shells until al dente. Keep half a cup of pasta water to add to your sauce, strain and set aside.
Mix chicken, broccoli, grated parmesan, shredded parmesan, mozzarella and Alfredo sauce in a mixing bowl. To a baking dish add a little sauce, spoon some of the mixture into each shell and place into the dish.
Top with extra sauce, mozzarella and Italian seasoning and bake on 375 for 15 minutes.
Plate and enjoy!
