Cook pasta in a large pot of boiling water with 1 teaspoon of salt added to it. Cook more shells than needed as some of them may break while cooking.
In a large saucepan or pot, heat 1 jar of Alfredo sauce until it is simmering. Season with pepper.
Stir in parmesan and mozzarella cheese and heat until melted and combined.
Stir in chicken and broccoli and heat over low until warmed through.
Spoon filling into the cooked pasta shells.
If desired, add additional warmed Alfredo sauce to the bottom of a baking dish or serving dish. Arrange stuffed shells over the Alfredo sauce in the dish.
Serve immediately, if desired. Alternately, cover the baking dish with aluminum foil and bake 15-20 minutes until shells are heated through.
Notes
Storage:Store in the refrigerator for 2-3 days in an airtight container.Notes:Everything is cooked in the dish, so the shells can be served immediately once filled with the hot filling. You could also place the filled shells in a baking dish so that they can be heated through at a later point in time. Another option is to sprinkle additional mozzarella cheese over the top of the shells and bake.You need about two cups of Alfredo sauce in the filling mixture - use homemade sauce if desired.Leftover chicken breast meat or a rotisserie chicken works well in this recipe.Steam the broccoli just until fork tender. Chop the broccoli small so that the pieces fit easily into shells.