Cheesy Chicken 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 - A 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.
09 - 1/2 cup of shredded Parmesan.
10 - 1 cup of shredded mozzarella.
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.
16 - 1 tablespoon of Creole spices.
17 - A teaspoon of salt.
18 - 1 tablespoon of black pepper.
19 - A drizzle of olive oil.

# Instructions:

01 - Coat the chicken pieces in oil and all the spices. Let it sit for at least half an hour.
02 - Heat oil and some butter, cook the chicken for about 6 minutes. Take it out. Toss the broccoli in the same pan.
03 - Melt butter, sauté the garlic briefly. Stir in cream and cream cheese till thickened, then season and mix in grated Parmesan.
04 - Boil the pasta shells till slightly firm to the bite. Before draining, save half a cup of the cooking water.
05 - Combine cooked chicken, broccoli, cheeses, and some sauce. Fill each shell with the mix.
06 - Spread sauce across a baking dish. Place stuffed shells on top, cover with more sauce and cheese, then sprinkle Italian herbs.
07 - Put it in the oven at 375°F for 15 minutes.

# Notes:

01 - Let chicken soak in spices for extra taste.
02 - Cooked shells should be firm, not mushy.
03 - Prepare ahead and keep in the fridge to bake later.
04 - Add reserved pasta water if the sauce gets too thick.
05 - Handle the shells carefully—they’re delicate.

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