Ingredients
Scale
- 12 jumbo pasta shells
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Boil salted water in a large pot. Cook jumbo shells until al dente (10-12 minutes). Drain carefully.
- In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Add diced chicken breasts seasoned with salt and Italian seasoning; cook until golden.
- In another saucepan, melt butter over low heat. Gradually whisk in heavy cream until smooth. Stir in Parmesan cheese until melted; season with salt and pepper.
- Combine cooked chicken with the Alfredo sauce gently.
- Stuff each shell with the mixture using a spoon or piping bag. Place stuffed shells upright in a baking dish lined with extra Alfredo sauce.
- Preheat oven to 375°F (190°C) and bake uncovered for 20-25 minutes until bubbly and golden on top. Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (about 250g)
- Calories: 600
- Sugar: 2g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg