Description
A delicious recipe for stuffed jumbo pasta shells filled with chicken and cheese in a creamy Alfredo sauce.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 pound boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Boil salted water in a large pot and cook the jumbo shells until al dente (about 10 minutes). Drain and set aside.
- In a skillet over medium heat, add olive oil and seasoned chicken breasts. Cook until golden brown (6–8 minutes), then add minced garlic for the last minute.
- Lower heat and pour in heavy cream; stir in Parmesan cheese until melted.
- In a bowl, combine shredded mozzarella cheese with cooked chicken, half of the Alfredo sauce, and Italian seasoning.
- Stuff each shell with the mixture and place in a baking dish covered with remaining sauce.
- Cover with foil and bake for 20 minutes. Remove foil, sprinkle more mozzarella on top, and bake uncovered for another 10 minutes until bubbly.
Notes
- Serve garnished with fresh parsley for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg