1-Preheat your oven: Preheat your oven to 350°F and prepare your baking dish with a quick spray of oil for easy cleanup.

2-Cook the pasta shells: Cook the 24 jumbo pasta shells according to the package instructions, then drain and rinse them with cold water to stop the cooking. This keeps them firm enough to hold the filling without getting mushy.

3-Thaw the broccoli: Thaw the 2 cups of diced frozen broccoli in the fridge overnight, as recommended, to maintain its texture.

4-Prepare the filling: Mix together the remaining alfredo sauce with the 2 cups of diced cooked chicken, the thawed broccoli, ¾ cup of the shredded cheddar cheese, and the ¼ cup of shredded Parmesan cheese in a large bowl. This creates a savory filling that’s packed with goodness.

5-Stuff and arrange the shells: Stuff each shell generously with this mixture and arrange them in your 9×13-inch baking dish.

6-Add sauce and cheese topping: Top the shells with the reserved ½ cup of alfredo sauce and sprinkle on the remaining ¼ cup of shredded cheddar cheese for that irresistible cheesy crust.

7-Bake and serve: Bake for about 20 minutes until everything is bubbly and the cheese melts perfectly. Let it cool for a few minutes before serving to lock in the flavors.