Ingredients:

  • 12 oz jumbo pasta shells
  • 3 cups cooked chicken, shredded
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 2 cups shredded mozzarella cheese, divided
  • 2 cups grated parmesan cheese, divided
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy whipping cream
  • 1 pinch ground nutmeg

Instructions:

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo shells for 2 minutes less than the package directions for al dente. Drain and rinse with cool water to prevent sticking.
  2. In a large mixing bowl, combine the ricotta cheese, beaten egg, 1 cup of mozzarella, 1/2 cup of Parmesan, chopped parsley, salt, and pepper. Fold in the shredded chicken until evenly distributed.
  3. In a medium saucepan over medium heat, melt the butter and sauté the minced garlic for 1 minute until fragrant. Pour in the heavy cream and simmer for 5-8 minutes until slightly thickened. Remove from heat and whisk in the remaining 1.5 cups of Parmesan and a pinch of nutmeg until smooth.
  4. Spread 1/2 cup of the Alfredo sauce onto the bottom of a 9x13 inch baking dish. Stuff each cooked shell with approximately 2 tablespoons of the chicken-ricotta mixture and arrange them in the dish.
  5. Pour the remaining Alfredo sauce over the shells and sprinkle with the remaining 1 cup of mozzarella. Bake for 25 minutes until the cheese is bubbly and golden brown.