Instructions
Step 1. Preheat oven:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Step 2. Cook the shells:
- Boil jumbo pasta shells according to package instructions until al dente. Drain and set aside.
Step 3. Make the filling:
- In a large bowl, mix cooked chicken, ricotta cheese, mozzarella, Parmesan, egg, garlic, parsley, salt, and pepper. Stir until well combined.
Step 4. Prepare the Alfredo sauce:
- In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.
- Stir in heavy cream, Italian seasoning, salt, and pepper. Simmer for 5 minutes. Whisk in Parmesan cheese until smooth and creamy.
Step 5. Stuff the shells:
- Fill each pasta shell with the chicken mixture and place them in the prepared baking dish.
Step 6. Assemble the dish:
- Pour Alfredo sauce evenly over the stuffed shells. Sprinkle with shredded mozzarella cheese.
Step 7. Bake:
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes, until cheese is golden and bubbly.
Step 8. Serve:
- Garnish with fresh parsley and serve hot with garlic bread or a fresh salad.