Ingredients
Scale
- Jumbo pasta shells 24
- Chicken breasts 2, cooked and shredded
- Cream cheese 8 ounces, softened
- Alfredo sauce 24 ounces
- Mozzarella cheese 2 cups, shredded
- Parmesan cheese 1/2 cup, grated
- Garlic powder 1 teaspoon
- Italian seasoning 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook jumbo shells according to package directions. Drain and rinse with cold water to prevent sticking.
- Step 2: In a large bowl, combine the cooked shredded chicken, softened cream cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, and Italian seasoning. Mix well.
- Step 3: Spoon the chicken mixture into each of the cooked jumbo shells.
- Step 4: Spread half of the Alfredo sauce in the bottom of a 9×13 inch baking dish. Arrange the stuffed shells on top of the sauce.
- Step 5: Pour the remaining Alfredo sauce over the stuffed shells, then sprinkle with the remaining mozzarella cheese.
- Step 6: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the shells are heated through. Let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain optimal flavor.
- For best results, reheat individual portions in the microwave or the entire dish covered in the oven until warmed through.
- Garnish with fresh parsley or a sprinkle of red pepper flakes for an extra touch of elegance and flavor.
- To prevent the shells from tearing while stuffing, ensure they are thoroughly cooled and handled gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American