Description
Jumbo pasta shells stuffed with garlic butter chicken and cheese, baked in a creamy Alfredo sauce.
Ingredients
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20 jumbo pasta shells
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2 cups cooked shredded chicken
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3 tablespoons butter
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4 cloves garlic, minced
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1 teaspoon Italian seasoning
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½ teaspoon salt
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½ teaspoon black pepper
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1 cup ricotta cheese
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1 cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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1 tablespoon chopped parsley
Alfredo Sauce
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1½ cups milk
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1 cup heavy cream
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1 cup grated Parmesan cheese
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½ teaspoon garlic powder
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Salt and pepper to taste
Topping
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1½ cups shredded mozzarella cheese
Instructions
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Preheat oven to 375°F and grease a baking pan.
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Cook pasta shells until just tender; drain and cool.
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Melt butter in a skillet, cook garlic, add chicken and seasonings.
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Stir in ricotta, mozzarella, Parmesan, and parsley.
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In a saucepan, make Alfredo sauce by whisking butter, flour, milk, cream, and cheese.
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Spread sauce in baking pan, stuff shells, and arrange in dish.
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Pour remaining sauce over shells and top with mozzarella.
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Bake until bubbly and lightly golden. Rest briefly before serving.
Notes
Let the dish rest before serving for easier scooping.
Reheat leftovers covered to keep the sauce creamy.