1. Marinate the Chicken
Place the diced chicken in a medium bowl. Add olive oil, black pepper, onion powder, garlic powder, Creole seasoning, Sazon, and smoked paprika. Mix thoroughly so each piece is well-coated. Cover and refrigerate for at least 30 minutes. This helps tenderize the meat and infuses it with flavor.

2. Cook the Chicken and Broccoli
Heat a tablespoon of olive oil in a skillet over medium heat. Add the marinated chicken and cook for 6–7 minutes, or until the pieces are golden brown and cooked through. To check for doneness, cut into one piece—it should be white inside, not pink. Remove the chicken and set aside.

Meanwhile, steam or boil the broccoli until tender but still bright green, about 4–5 minutes. Drain and chop it into small pieces.

3. Make the Alfredo Sauce
Using the same skillet, melt a stick of butter over medium heat. Add the minced garlic and sauté for 30 seconds to 1 minute, just until fragrant. Pour in the heavy cream and add the cream cheese. Stir until the cream cheese melts and the sauce begins to thicken. Add Parmesan, salt, pepper, onion powder, garlic powder, and Italian seasoning. Continue stirring gently for another 3–5 minutes until the sauce is smooth and creamy.

4. Boil the Pasta Shells
Fill a large pot with water, add salt, and bring to a boil. Add the jumbo pasta shells and cook according to the package directions until al dente—firm but cooked. This usually takes about 9–11 minutes. Drain and rinse with cold water to stop the cooking process. Reserve 1/2 cup of the pasta water in case the filling needs extra moisture later.

5. Assemble the Filling
In a large mixing bowl, combine the cooked chicken, chopped broccoli, 1/4 cup grated Parmesan, 1/2 cup shredded Parmesan, 1 cup mozzarella, and about 1/3 of the Alfredo sauce. Mix everything together until it’s well combined.

6. Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or cooking spray. Spread a layer of Alfredo sauce over the bottom of the dish to prevent the shells from sticking.

7. Stuff the Shells
Using a spoon, fill each cooked shell with the chicken and broccoli mixture. Don’t worry about making them perfect—they’ll settle nicely in the sauce. Line the stuffed shells in the baking dish, placing them close but not packed tightly.

8. Bake
Pour the remaining Alfredo sauce evenly over the shells. Sprinkle with extra mozzarella and a bit of Italian seasoning for a golden, flavorful topping. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10–15 minutes, until the top is bubbling and slightly golden.

9. Serve
Let the dish rest for 5–10 minutes after baking. This helps everything set and makes it easier to serve. Garnish with chopped parsley if desired, and plate alongside your favorite side dish.