Preheat your oven to 350°F.

Bring a large pot of salted water to a boil. Add 1 tablespoon of salt, then cook the jumbo shells 2 minutes less than the package directions so they stay firm enough to stuff.

Carefully remove the shells with a slotted spoon and transfer them to a large bowl. Toss with the olive oil to prevent sticking, then spread them onto a baking sheet in a single layer while you prepare the filling.

Using the same pot of boiling water, cook the frozen broccoli for about 5 minutes, or until tender.

Drain well and chop into bite-sized pieces.

Make the Filling: In a large mixing bowl combine the ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, remaining ½ teaspoon salt, black pepper, cooked chicken, chopped broccoli

Mix until everything is evenly combined.

Spread half of one jar of Alfredo sauce across the bottom of a greased 9x13-inch baking dish.

Fill each shell with about 1 generous tablespoon of the chicken mixture and arrange them in the baking dish. You'll have about 30 shells arranged in three rows.

Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining 1½–2 cups mozzarella cheese over the top.

Cover tightly with aluminum foil. Bake for 30 minutes, or until the cheese is melted and the Alfredo sauce is hot and bubbly.

Remove from the oven and garnish with fresh parsley or basil before serving.

Let cool 5 minutes to make the shells easier to scoop and enjoy!