Cheesy Chicken Broccoli Shells (Print Version)

# Ingredients:

01 - 1 box of large pasta shells
02 - 1 cup of bite-sized broccoli pieces
03 - 2 diced chicken breasts
04 - 1 stick of unsalted butter
05 - 1 tablespoon of minced garlic
06 - 16 ounces of heavy cream
07 - 1/4 block of cream cheese
08 - 1/4 cup of grated Parmesan cheese
09 - 1/2 cup of shredded Parmesan cheese
10 - 1 cup of shredded mozzarella cheese
11 - 1 tablespoon of garlic powder
12 - 1 tablespoon of onion powder
13 - 1 teaspoon of smoked paprika
14 - 1 teaspoon of Italian herbs
15 - 1 tablespoon of Sazon seasoning
16 - 1 tablespoon of Creole spices
17 - 1 teaspoon of salt
18 - 1 tablespoon of black pepper
19 - A drizzle of olive oil

# Instructions:

01 - Coat the chicken pieces in olive oil, garlic powder, onion powder, smoked paprika, Italian herbs, Sazon seasoning, Creole spices, salt, and black pepper. Allow to marinate for at least 30 minutes.
02 - Heat a drizzle of olive oil and a small amount of butter in a pan. Sear the marinated chicken for about 6 minutes until cooked through. Remove from pan and set aside. In the same pan, sauté the broccoli briefly.
03 - In the same pan, melt butter and briefly sauté garlic. Stir in heavy cream and cream cheese until the mixture is smooth and thickened. Season with salt and black pepper, then add grated Parmesan.
04 - Boil large pasta shells until slightly firm to the bite (al dente). Reserve 1/2 cup of the cooking water before draining.
05 - Combine cooked chicken, sautéed broccoli, shredded Parmesan, shredded mozzarella, and a portion of the Alfredo sauce. Carefully fill each cooked pasta shell with the mixture.
06 - Spread a layer of Alfredo sauce in the bottom of a baking dish. Arrange the stuffed shells on top, spoon more sauce over them, sprinkle with shredded mozzarella and Italian herbs. Bake in a preheated oven at 190°C (375°F) for 15 minutes.

# Notes:

01 - Allow the chicken to sit in the marinade for enhanced flavor.
02 - Ensure the pasta shells are slightly firm to prevent breakage during filling.
03 - You can prepare the dish ahead and refrigerate it before baking.
04 - Use reserved pasta water to adjust the consistency of the Alfredo sauce if it thickens too much.
05 - Handle pasta shells gently, as they are delicate.

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