Cook shells according to directions on package. Mine took about 10 to 11 minutes. Drain. Return shells to the pan, add Alfredo sauce, salt, pepper, and garlic powder. Stir and set aside.

Place broccoli florets and a little water in a container with a lid. Leave lid loose and microwave on high for 2 to 3 minutes depending on how crunchy you like your broccoli; just keep in mind that it will continue to cook in the oven.

Cook and dice or shred chicken. (I actually used leftover rotisserie chicken and heated it up in the microwave for 1½ minutes to have it hot like my other ingredients.)

Add the broccoli and chicken to the shells. Stir well. Empty contents into a greased 13x9-inch baking dish and top with shredded cheese.

Bake at 350 degrees Fahrenheit for 20 to 30 minutes or until bubbly and heated in the center.