Step 1

Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.

Step 2

Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer.

Step 3

Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls.

Step 4

Slowly add the egg mixture to the saucepan and stir to combine. Remove from heat.

Step 5

Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.

Step 6

In a large mixing bowl, add chicken, broccoli, and 1/2 cup alfredo sauce.  Toss to combine.

Step 7

Add a spoonful of alfredo sauce to the bottom of a 9x13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.

Step 8

Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.

Step 9

Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.

Step 10

Next time try lasagna stuffed shells or pizza stuffed shells!