# Components:
→ Pasta and Filling
01 - 20 jumbo pasta shells
02 - 2 cups cooked chicken breast, shredded
03 - 1 cup ricotta cheese
04 - 1 cup shredded mozzarella cheese, divided
05 - 1/2 cup grated Parmesan cheese, divided
06 - 1 large egg
07 - 2 tablespoons chopped fresh parsley
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Alfredo Sauce
11 - 2 cups heavy cream
12 - 4 tablespoons unsalted butter
13 - 3/4 cup grated Parmesan cheese
14 - 2 cloves garlic, minced
15 - 1/4 teaspoon ground nutmeg
16 - Salt and pepper, to taste
→ Topping
17 - 1/2 cup shredded mozzarella cheese
18 - 2 tablespoons grated Parmesan cheese
19 - Chopped parsley, for garnish (optional)
# Directions:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook pasta shells al dente according to package instructions. Drain and set aside to cool slightly.
03 - In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer. Reduce heat to low, whisk in Parmesan, nutmeg, salt, and pepper. Cook, stirring occasionally, until slightly thickened for 4–5 minutes. Remove from heat.
04 - In a large bowl, combine shredded chicken, ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, egg, parsley, garlic powder, salt, and pepper. Mix until well blended.
05 - Spread 1 cup of Alfredo sauce over the bottom of the prepared baking dish.
06 - Fill each cooked shell with approximately 2 tablespoons of chicken filling and arrange stuffed shells in a single layer in the dish.
07 - Pour the remaining Alfredo sauce evenly over the shells. Sprinkle with the remaining mozzarella and Parmesan cheese.
08 - Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.
09 - Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.
