Ingredients
For the Chicken Filling:
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon garlic, minced
- 1 tablespoon butter
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Alfredo Sauce:
- 4 tablespoons butter
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- ½ teaspoon nutmeg
- Salt and pepper to taste
Additional Ingredients:
- 18-20 jumbo pasta shells, cooked
- ½ cup mozzarella cheese, shredded (for topping)
- Fresh parsley, chopped (for garnish)
Directions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells until al dente. Drain and set aside.
- In a skillet, melt butter and sauté garlic until fragrant. Add cooked chicken, Italian seasoning, salt, and pepper. Mix well and let cool.
- Combine ricotta, mozzarella, Parmesan, and the seasoned chicken mixture in a bowl to create the filling.
- Prepare the Alfredo sauce by melting butter in a saucepan. Add garlic and cook until aromatic. Stir in cream, nutmeg, salt, and pepper. Simmer for 5 minutes. Gradually add Parmesan until melted.
- Spread 1 cup of Alfredo sauce at the bottom of a baking dish.
- Stuff each shell with the chicken mixture and place in the dish. Pour the remaining Alfredo sauce over the shells.
- Sprinkle mozzarella cheese on top. Bake for 25 minutes or until bubbly.
- Garnish with parsley and serve hot.
How to Prepare
Start by boiling the jumbo pasta shells in salted water until al dente. This ensures they remain firm when baked. Prepare the chicken filling by mixing sautéed garlic, shredded chicken, and cheeses. The filling should be creamy and well-seasoned for the best flavor.
For the Alfredo sauce, whisk butter, garlic, and cream together until smooth. Add Parmesan to create a rich, cheesy base. Once the sauce and filling are ready, stuff the cooked shells generously and place them in the baking dish. Baking at 375°F allows the cheese to melt and the flavors to meld beautifully.
