Chicken Alfredo Pasta Shells
Description
This pasta meal is delicious and truly decadent. It would be a great meal for guests or a large family. It's made with Ricotta and Parmesan cheeses, chicken, and jumbo pasta shells. Make your own homemade Alfredo sauce or use store bought, if you prefer.
Ingredients
20 jumbo pasta shells
1 1/2 t. garlic, minced
2 boneless, skinless chicken breasts, washed and cubed (shredded or cubed rotisserie chicken would work as well)
salt and freshly ground black pepper, to taste
½ - 1 t. Italian seasoning
2 eggs, beaten
15 oz. Ricotta cheese
½ c. Parmesan cheese, shredded
1 T. freshly parsley, chopped
2 c. Alfredo sauce:
8 T. butter
1 c. heavy cream
2 c. Parmesan cheese, freshly grated
salt and freshly ground black pepper, to taste
Directions
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Alfredo sauce:
Over medium-low heat, melt butter; pour in heavy cream; stir to combine; season with salt and pepper, to taste. Add in the Parmesan cheese in portions; stir to mix.
Cook shells until al dente, about 9 minutes. Drain; gently rinse under cold water; set aside.
Over medium-high heat, saute garlic until fragrant. Add chicken, salt and pepper to taste, Italian seasoning; cook until browned and all liquid has evaporated.
Combine eggs, Ricotta and Parmesan cheeses and parsley; mix well. Add in cooked chicken; stir to mix.
Preheat oven to 350 degrees. Layer the bottom of a 9 x 13 inch casserole dish with the Alfredo sauce.
Stuff each shell with 1 heaping T. chicken mixture; place stuffed shells in the casserole dish. Top with a thick layer of Mozzarella cheese, if desired.
Bake 30 minutes, then broil at 450 degrees 2-3 minutes or until the Mozzarella cheese has browned.
Serve hot.
8 servings.