Name: Chicken Alfredo Stuffed Shells
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Jumbo pasta shells - 30; Skinless, boneless chicken breast halves - 1 pound; Kosher salt, divided - 1 ½ teaspoons; Ground black pepper, divided - 1 ¼ teaspoons; Olive oil - 1 tablespoon; Ricotta cheese - ¾ cup; Shredded Italian cheese blend, divided - 2 cups; Chopped fresh flat-leaf parsley, plus more for garnish - 2 tablespoons; Heavy whipping cream - 2 tablespoons; Heavy whipping cream - 2 cups; Unsalted butter - ½ cup; Garlic, finely chopped - 2 cloves; Italian seasoning - 1 teaspoon; Freshly grated Parmesan cheese, divided - 2 ½ cups

Ingredients for - Chicken Alfredo Stuffed Shells

1. Jumbo pasta shells 30

2. Skinless, boneless chicken breast halves 1 pound

3. Kosher salt, divided 1 ½ teaspoons

4. Ground black pepper, divided 1 ¼ teaspoons

5. Olive oil 1 tablespoon

6. Ricotta cheese ¾ cup

7. Shredded Italian cheese blend, divided 2 cups

8. Chopped fresh flat-leaf parsley, plus more for garnish 2 tablespoons

9. Heavy whipping cream 2 tablespoons

10. Heavy whipping cream 2 cups

11. Unsalted butter ½ cup

12. Garlic, finely chopped 2 cloves

13. Italian seasoning 1 teaspoon

14. Freshly grated Parmesan cheese, divided 2 ½ cups

How to cook deliciously - Chicken Alfredo Stuffed Shells

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Bring a large pot of salted water to a boil over medium-high heat; cook the pasta shells according to package directions for al dente, 9 to 11 minutes. Drain and run under cold water until cool enough to touch. Set aside.

3 . Stage

Season chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet over medium heat. Add chicken; cook until browned and a thermometer inserted into the thickest portion of the chicken breast registers 165 degrees F (74 degrees C), about 18 minutes, turning halfway through. Remove from heat and transfer chicken from skillet to a cutting board. Dotdash Meredith Food Studios

4 . Stage

Shred chicken using 2 forks and set aside. Dotdash Meredith Food Studios

5 . Stage

Stir together ricotta, 1 1/2 cup Italian blend cheese, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, chicken, and 2 tablespoons cream in a medium bowl. Set aside. Dotdash Meredith Food Studios

6 . Stage

Combine 2 cups cream and butter in a deep, large skillet. Bring to a simmer over medium heat and cook for 2 minutes, stirring occasionally. Whisk in garlic, Italian seasoning, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and cook for 1 more minute. Dotdash Meredith Food Studios

7 . Stage

Add 2 cups Parmesan cheese and whisk until melted. Set sauce aside. Dotdash Meredith Food Studios

8 . Stage

Add 1 cup sauce to the bottom of a 9x13-inch baking dish. Dotdash Meredith Food Studios

9 . Stage

Using a spoon, fill each of the jumbo shells generously with the chicken-ricotta mixture. Lay them seam side up in the baking dish. Dotdash Meredith Food Studios

10 . Stage

Pour the remaining sauce all over the top of the jumbo shells. Sprinkle with remaining 1/2 cup Italian blend cheese and 1/2 cup Parmesan cheese. Dotdash Meredith Food Studios

11 . Stage

Bake in the preheated oven until bubbly and golden, 20 to 25 minutes. Garnish with more parsley if desired and serve. Dotdash Meredith Food Studios