Description
Jumbo pasta shells filled with a rich blend of sautéed chicken, garlic, and a velvety parmesan cream sauce, topped with melted mozzarella.
Ingredients
Scale
- 1 box jumbo pasta shells
- 2 cups cooked diced chicken breast
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cloves minced garlic
- 4 tbsp butter
- 2 tbsp fresh chopped parsley
- Salt and black pepper to taste
Instructions
- Boil jumbo shells for 2 minutes less than package directions, drain, and cool.
- Sauté diced chicken in butter until golden brown and set aside.
- In the same pan, sauté minced garlic for 1 minute until fragrant.
- Stir in heavy cream and simmer over medium heat until slightly thickened.
- Whisk in parmesan cheese until smooth and creamy.
- Fold in cooked chicken and 1 cup of mozzarella cheese.
- Stuff each shell generously with the chicken alfredo mixture and place in a greased baking dish.
- Top with remaining mozzarella and bake at 375F for 20-25 minutes until bubbly.