Ingredients
Scale
- 1 pound jumbo pasta shells
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain well and set aside.
- While pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Season with salt, pepper, and Italian seasoning. Remove chicken from skillet and set aside.
- In the same skillet, melt remaining 2 tablespoons of butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer. Reduce heat and simmer for 5 minutes, or until slightly thickened. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add cooked chicken to the alfredo sauce and stir to combine.
- Spoon chicken alfredo mixture into each cooked pasta shell. Arrange stuffed shells in a baking dish. Sprinkle with mozzarella cheese.
- Bake for 20 minutes, or until cheese is melted and bubbly. Garnish with fresh parsley before serving.
Notes
For a richer flavor, use a blend of Parmesan and Pecorino Romano cheese. You can also add vegetables like spinach or mushrooms to the alfredo sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) until heated through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 550mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 180mg