Ingredients
1 box of large pasta shells.
1 cup of bite-sized broccoli pieces.
2 diced chicken breasts.
A stick of unsalted butter.
1 tablespoon of minced garlic.
16 ounces of heavy cream.
1/4 block of cream cheese.
1/4 cup of grated Parmesan.
1/2 cup of shredded Parmesan.
1 cup of shredded mozzarella.
1 tablespoon of garlic powder.
1 tablespoon of onion powder.
1 teaspoon of smoked paprika.
1 teaspoon of Italian herbs.
1 tablespoon of Sazon.
1 tablespoon of Creole spices.
A teaspoon of salt.
1 tablespoon of black pepper.
A drizzle of olive oil.
Steps
Coat the chicken pieces in oil and all the spices. Let it sit for at least half an hour.
Heat oil and some butter, cook the chicken for about 6 minutes. Take it out. Toss the broccoli in the same pan.
Melt butter, sauté the garlic briefly. Stir in cream and cream cheese till thickened, then season and mix in grated Parmesan.
Boil the pasta shells till slightly firm to the bite. Before draining, save half a cup of the cooking water.
Combine cooked chicken, broccoli, cheeses, and some sauce. Fill each shell with the mix.
Spread sauce across a baking dish. Place stuffed shells on top, cover with more sauce and cheese, then sprinkle Italian herbs.
Put it in the oven at 375°F for 15 minutes.
Tips
- Let chicken soak in spices for extra taste.
- Cooked shells should be firm, not mushy.
- Prepare ahead and keep in the fridge to bake later.
- Add reserved pasta water if the sauce gets too thick.
- Handle the shells carefully—they’re delicate.
Required Tools
- Large cooking pot.
- Frying pan.
- Oven-safe dish.
- Bowls for mixing.