A dish that combines comfort and ease: Chicken Alfredo St￭ Shells with perfectly cooked pasta shells cradling a rich, creamy filling of chicken and cheese, all enveloped in a homemade Alfredo sauce.
Ingredients
Scale:
20-25 jumbo pasta shells
2 cups cooked chicken, shredded
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cloves garlic, minced
1/2 cup butter
2 cups heavy cream
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil.
Add the jumbo pasta shells to the boiling water and cook for 9-11 minutes until al dente. Drain and rinse with cold water to stop the cooking process.
In a large bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, and 1/2 cup of grated Parmesan. Add the minced garlic, salt, and black pepper. Mix until well combined.
In a saucepan over medium heat, melt the butter. Once melted, pour in the heavy cream and bring to a gentle simmer. Stir in the remaining Parmesan cheese and season with salt and pepper. Cook for about 3-5 minutes until the sauce thickens slightly.
Spread 1 cup of the Alfredo sauce on the bottom of a 9x13 inch baking dish.
Fill each cooked shell with the chicken and cheese mixture and place it in the baking dish, open side up.
Once all shells are filled, pour the remaining Alfredo sauce over the top, ensuring each shell is covered.
Sprinkle the remaining mozzarella cheese over the top. Cover the dish with foil and bake for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Garnish with chopped parsley before serving. Enjoy your delicious Chicken Alfredo St￭ Shells!
