Chicken Alfredo Stuffed Shells

1

Cook pasta shells according to the directions on the package, drain and set aside.

2

Dump some shredded chicken into a large mixing bowl.

3

Add some ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper and garlic powder to the bowl.

4

Stir all of the ingredients together until fully combined and then set aside.

5

Pour some heavy cream into a large saute pan over medium heat. Add some salt, pepper and garlic powder to the pan.

6

Whisk well. Increase the heat to bring the cream to a boil. Reduce the heat to medium and leave to simmer and thicken for about 8 minutes.

7

Remove the pan from the heat. Add some parmesan cheese and butter to the pan. Whisk until the cheese and butter are melted.

8

Ladle about 1/3 of the sauce into the bottom of a baking dish.

9

Spoon the chicken and cheese mixture into the cooked pasta shells and place them in a single layer on top of the sauce in the baking dish.

10

Pour the remaining sauce over the shells in the dish. Sprinkle some shredded mozzarella cheese on top.

11

Place the baking dish in the oven and bake the pasta until the sauce is bubbling and the cheese on top is starting to brown

12

Serve and enjoy!