Ingredients
Scale
- 1 pound jumbo pasta shells
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 (16 ounce) container ricotta cheese
- 1 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 (24 ounce) jar Alfredo sauce
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
- Step 2: In a large bowl, combine shredded chicken, ricotta cheese, 1/2 cup Parmesan cheese, mozzarella cheese, heavy cream, parsley, and minced garlic. Season with salt and pepper to taste. Mix well.
- Step 3: Spread a thin layer of Alfredo sauce in the bottom of a 9×13 inch baking dish. Fill each cooked pasta shell with the chicken and cheese mixture. Arrange the stuffed shells in the baking dish.
- Step 4: Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup Parmesan cheese over the top.
- Step 5: Bake for 25-30 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes, or bake the entire dish at 350°F for 15-20 minutes until heated through.
- Serve with a side of steamed broccoli or a simple green salad for a complete and balanced meal.
- For extra creamy shells, add a tablespoon of butter to the chicken and cheese mixture before stuffing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American