Ingredients
Scale
- 1 (12 oz) box jumbo pasta shells
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter (melted)
- 2 cloves garlic (minced)
- Salt and pepper to taste
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- ½ cup shredded mozzarella cheese (for topping)
- Fresh parsley (chopped, for garnish)
Instructions
- Boil the jumbo shells according to package instructions until al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine shredded chicken, ricotta cheese, half of the mozzarella, Parmesan cheese, melted butter, minced garlic, salt, and pepper. Mix until evenly combined.
- Melt butter in a saucepan over medium heat, add minced garlic, and sauté until fragrant. Stir in heavy cream and bring to a simmer. Gradually whisk in Parmesan cheese until smooth. Season with salt and pepper.
- Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Stuff each shell with the chicken-cheese mixture and arrange them in the dish. Pour the remaining Alfredo sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and golden brown. Garnish with fresh parsley before serving.
Notes
- For a vegetarian option, omit chicken and add sautéed mushrooms or zucchini.
- Use gluten-free pasta shells for a gluten-free version.
- Freeze unbaked shells in an airtight container for up to 3 months; thaw in the fridge before baking.
- Toss cooked shells with olive oil to prevent sticking while assembling.
- Substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (approx. 250g)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg