Ingredients
Scale
- 24 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 2 cups Alfredo sauce
- 1 cup mozzarella cheese, shredded
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 350°F (175°C). Cook the pasta shells according to the package instructions until al dente, then drain and set aside to cool.
- In a mixing bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix well.
- Spread 1 cup of Alfredo sauce on the bottom of a 9×13 inch baking dish.
- Fill each pasta shell with the chicken mixture and place them in the baking dish.
- Pour the remaining Alfredo sauce over the stuffed shells, making sure they are covered.
- Sprinkle the mozzarella cheese evenly over the top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Serving Suggestions
Pairing Suggestions
Can Chicken Alfredo Shells be made ahead of time?
Are there any quick-fix solutions for a busy weeknight?
How to store and reheat leftovers?
- Cook Time: 35 minutes
- Category: Recipe
- Method: Bake
- Cuisine: American