Chicken Alfredo Stuffed Shells

Ingredients:

For the Filling:

• 2 cups cooked chicken, shredded (rotisserie or baked chicken works great)

• 1 ½ cups ricotta cheese

• 1 cup mozzarella cheese, shredded

• ½ cup Parmesan cheese, grated

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• Salt and pepper, to taste

For the Sauce:

• 2 cups heavy cream

• 4 tablespoons unsalted butter

• 2–3 garlic cloves, minced

• 1 cup Parmesan cheese, grated

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Optional: ½ teaspoon nutmeg for a subtle warmth

Other:

• 12–14 jumbo pasta shells

• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta shells:
   Boil jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water to prevent sticking.

2. Prepare the Alfredo sauce:
   In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
   Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg (if using) until smooth and creamy. Remove from heat.

3. Make the filling:
   In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

4. Stuff the shells:
   Using a spoon, fill each cooked pasta shell with the chicken and cheese mixture.

5. Assemble in a baking dish:
   Preheat oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Arrange the stuffed shells on top and pour the remaining Alfredo sauce over them. Sprinkle additional mozzarella and Parmesan on top if desired.

6. Bake:
   Cover with foil and bake for 25–30 minutes. Remove foil for the last 5 minutes to let the cheese brown slightly.

7. Serve:
   Garnish with fresh parsley and serve hot.