Cook the Pasta:

• Preheat your oven to 375°F (190°C).

• Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente, about 8-10 minutes. Be careful not to overcook them.

• Drain the pasta shells and set aside to cool slightly.

Prepare the Alfredo Sauce:

• In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant, stirring occasionally.

• Pour in the heavy cream and bring it to a simmer. Let it cook for 3-5 minutes, stirring occasionally, until the cream has thickened slightly.

• Stir in the shredded Parmesan cheese, mozzarella cheese, salt, and pepper. Continue stirring until the cheese has melted and the sauce is smooth.

• Taste and adjust seasoning with salt, pepper, or garlic powder if needed. Remove from heat.

Prepare the Filling:

• In a large bowl, combine the cooked shredded chicken, steamed broccoli, mozzarella cheese, and half of the Parmesan cheese. Add about 1/2 cup of the Alfredo sauce to the filling mixture and stir until well combined.

Stuff the Shells:

• Spoon the chicken and broccoli filling into each cooked shell, about 1-2 tablespoons per shell, depending on their size. Be careful not to overstuff them.

Assemble the Dish:

• Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.

• Arrange the stuffed shells in a single layer in the dish, leaving a little space between each shell.

• Pour the remaining Alfredo sauce over the top of the shells, covering them evenly. Sprinkle with the remaining Parmesan and mozzarella cheese.

Bake:

• Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the sauce is bubbly.

• For a golden, crispy top, remove the foil in the last 5 minutes of baking.

Serve:

• Once baked, remove from the oven and let it cool for a few minutes before serving.

• Garnish with fresh parsley, if desired, and enjoy!