Air Fryer Chicken Alfredo Stuffed Shells

Bring a large pot of salted water to a rolling boil over medium heat. Add broccoli florets and cook for 2 minutes—scoop broccoli from water with a spider skimmer or slotted spoon into a colander. Rinse with cool water to stop cooking. You can also microwave the broccoli, as called for in the instructions on the package—dice-cooked broccoli.
Add pasta shells to boiling water and cook according to package directions until al dente—reserve 1/2 cup of pasta water and set aside. Drain cooked shells and run them under cool water to prevent overcooking.
Spray a baking pan with cooking spray. In a large bowl, add the chicken, ricotta, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, broccoli and 1/2 cup of Alfredo Sauce.
Add about 1/2 cup of Alfredo sauce to the bottom of the casserole dish (baking pan). Fill each pasta shell with a tablespoon of the chicken alfredo mixture and arrange them in the prepared baking dish. Spread the leftover Alfredo sauce on top of the shells and cover them with the remaining mozzarella cheese.
Place the casserole dish into the air fryer, cook at 310 degrees F, and set the cooking time for 5-10 minutes or until the cheese has melted.
Serve with a dash of salt, and black pepper, and fresh herbs.