Chicken Alfredo Stuffed Shells

1 (12 oz.) box jumbo pasta shells

2 cups cooked, shredded chicken

1/4 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 (12 oz.) bag frozen broccoli florets, steamed and chopped

1/2 cup ricotta cheese

1 (16 oz.) jar Alfredo sauce, divided

1 cup shredded Mozzarella cheese

1/2 cup grated Parmesan cheese

Cook pasta shells according to package instructions. Drain and let cool.

Preheat oven to 350°.

In a large bowl, combine chicken, garlic powder, salt, pepper, chopped broccoli and ricotta. Add 1 cup of Alfredo sauce to mixture and stir to combine.

Spread a spoonful of Alfredo sauce along the bottom of a 9 x 13-inch pan. Stuff each pasta shell with a large spoonful of chicken mixture and place in the pan. Pour remaining sauce overtop the shells. Top evenly with Mozzarella cheese and Parmesan cheese. Bake for 25 minutes, until warm and bubbly.