Name: Chicken Alfredo Stuffed Shells
Yield: 4
Ingredients: 1 lb. jumbo pasta shells -; 2 c. Shredded chicken -; 1 c. ricotta -; 3/4 c. shredded mozzarella -; 3/4 c. grated Parmesan -; 1/4 c. freshly chopped parsley, plus more for garnish -; Kosher salt -; Freshly ground black pepper -; 4 tbsp. butter -; 3 cloves garlic, minced -; 4 oz. cream cheese, softened -; 2 c. milk -

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Ingredients for - Chicken Alfredo Stuffed Shells

1. 1 lb. jumbo pasta shells -

2. 2 c. Shredded chicken -

3. 1 c. ricotta -

4. 3/4 c. shredded mozzarella -

5. 3/4 c. grated Parmesan -

6. 1/4 c. freshly chopped parsley, plus more for garnish -

7. Kosher salt -

8. Freshly ground black pepper -

9. 4 tbsp. butter -

10. 3 cloves garlic, minced -

11. 4 oz. cream cheese, softened -

12. 2 c. milk -

How to cook deliciously - Chicken Alfredo Stuffed Shells

1. Stage

Preheat oven to 350º. In a large pot of salted boiling water, cook jumbo pasta shells according to package directions until al dente. Drain and return to pot.

2. Stage

In a large bowl, combine shredded chicken, ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, and parsley and season with salt and pepper.

3. Stage

Make sauce: In a skillet over medium heat, melt butter. Add garlic and cook until fragrant, 2 minutes, then add cream cheese and whisk until completely combined. Stir in milk, remaining mozzarella and Parmesan, and bring to a simmer. Season with more salt and pepper. Let thicken over low heat, 3 to 5 minutes.

4. Stage

In a baking dish, spread a layer of sauce. Stuff shells with chicken-ricotta mixture and place in baking dish. Spoon more sauce all over shells.

5. Stage

Bake until warmed through and bubbly, 15 minutes.

6. Stage

Garnish with parsley and serve.