Description
A luxurious blend of tender shredded chicken and rich, creamy Alfredo sauce stuffed into jumbo pasta shells and baked to golden perfection.
Ingredients
Scale
- 12–15 Jumbo pasta shells
- 2 cups cooked shredded chicken breast
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 350F (175C) and grease a 9×13 inch baking dish.
- Cook pasta shells in boiling salted water until slightly under al dente. Drain and toss with a bit of oil.
- In a large pan, melt butter and cream cheese over medium heat until smooth.
- Stir in minced garlic, heavy cream, and Italian seasoning; simmer for 2-3 minutes.
- Remove from heat and stir in shredded chicken, 1 cup of mozzarella, and 1/2 cup of parmesan.
- Spoon the chicken mixture generously into each cooked shell and arrange them in the baking dish.
- Top with the remaining mozzarella and parmesan cheese.
- Bake for 20-25 minutes until the cheese is bubbly and golden brown.