Ingredients
12 ounces jumbo pasta shells
2 cups cooked chicken, shredded
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups Alfredo sauce (store-bought or homemade)
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
- In a large bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and black pepper until well mixed.
- Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.
- Stuff each pasta shell with the chicken and cheese mixture, then place them in the baking dish.
- In a small bowl, mix the remaining Alfredo sauce with the heavy cream. Pour this mixture over the stuffed shells.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil, sprinkle additional mozzarella cheese on top if desired, and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
Vegetarian Version: Replace chicken with sautéed mushrooms, spinach, or other vegetables.
Cheese Lovers: Add extra mozzarella or provolone for a cheesier filling.
Spicy Kick: Add red pepper flakes to the filling or sauce for a spicy twist.
Homemade Alfredo: For an extra indulgent flavor, try making your own Alfredo sauce from scratch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal
