Bring a large pot of salted water to a rolling boil over medium-high heat. Add the broccoli florets and cook for about 2 minutes. Remove them with a slotted spoon and transfer to a colander. Rinse under cool water to stop the cooking process, then dice.

Return the water to a boil and add the jumbo pasta shells. Cook according to the package directions until al dente. Reserve about 1/2 cup of pasta water, then drain the shells and rinse briefly under cool water.

Lightly coat an air-fryer-safe baking dish with cooking spray.

In a large bowl, combine the shredded chicken, ricotta, 1/2 cup mozzarella, Parmesan, egg, diced broccoli, and 1/2 cup Alfredo sauce. Season with salt and black pepper and mix until evenly combined.

Spread about 1/2 cup Alfredo sauce across the bottom of the prepared baking dish.

Fill each cooked pasta shell generously with the chicken and ricotta mixture. Arrange the filled shells in the baking dish.

Spoon the remaining Alfredo sauce over the shells, then sprinkle with the remaining mozzarella.

Place the baking dish in the air fryer. Cook the Air Fryer Chicken Alfredo Stuffed Shells at 310°F (155°C) for 5–10 minutes, or until the filling is heated through and the cheese is completely melted and bubbly.

Carefully remove the dish from the air fryer. Season with additional black pepper if desired and garnish with fresh herbs before serving.