Description
Indulge in this comforting, restaurant-quality meal featuring jumbo pasta shells generously stuffed with a savory mixture of shredded chicken, melted parmesan, and aromatics. Drenched in a rich, homemade garlic-infused creamy alfredo sauce and baked to perfection, these stuffed shells offer a gourmet experience that is both simple for a weeknight and impressive enough for guests.
Ingredients
12 oz jumbo pasta shells
2 cups cooked chicken breast, shredded
2 cups parmesan cheese, freshly grated
1 cup heavy cream
4 cloves garlic, minced
4 tablespoons butter
1/2 cup fresh parsley, chopped
1 teaspoon olive oil
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Boil the jumbo pasta shells in salted water until al dente, drain, and toss with olive oil.
In a large bowl, combine shredded chicken, half of the parmesan cheese, half of the minced garlic, and fresh parsley.
In a saucepan, melt butter over medium heat, add the remaining garlic, and whisk in the heavy cream and remaining parmesan cheese until thickened.
Stuff each cooked shell with the chicken and cheese mixture.
Spread a small amount of sauce in a baking dish, arrange the stuffed shells inside, and pour the remaining sauce over the top.
Bake for 20-25 minutes until the sauce is bubbling and the cheese is golden.
Notes
You can prepare the stuffed shells ahead of time and keep them refrigerated before baking. Increase bake time slightly if cooking from cold. Use fresh chicken breast or rotisserie chicken for ease.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 shells
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg