Ingredients
— The Pasta & Filling —
1 box (12 oz) jumbo pasta shells
2 cups cooked chicken, shredded or finely chopped (rotisserie chicken works best)
1 container (15 oz) ricotta cheese
1 large egg, lightly beaten
1/2 cup grated Parmesan cheese
1 1/2 cups shredded Mozzarella cheese, divided
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
— The Sauce & Topping —
2 jars (15 oz each) Alfredo sauce (or 3 cups homemade)
Fresh parsley, chopped (for garnish)
Instructions
1. **Preheat:** Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray.
2. **Cook Pasta:** Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions for *al dente* (usually about 9–10 minutes). Do not overcook them, as they will bake later. Drain and rinse with cool water to stop the cooking and prevent sticking.
3. **Make Filling:** In a large mixing bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, 1 cup of the mozzarella cheese, shredded chicken, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
4. **Prep Dish:** Pour about 1 cup of the Alfredo sauce into the bottom of the prepared baking dish and spread it out evenly to prevent the shells from sticking.
5. **Stuff Shells:** Spoon about 1–2 tablespoons of the chicken-cheese mixture into each cooked shell. Arrange the stuffed shells in the baking dish, open side up, nestling them close together.
6. **Top:** Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
7. **Bake:** Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the sauce is bubbly and the cheese is melted and slightly golden.
8. **Serve:** Garnish with fresh chopped parsley and serve warm with garlic bread.
Notes
**Rotisserie Chicken:** This is the best shortcut for this recipe. A standard rotisserie chicken usually yields about 3-4 cups of meat, so you will have plenty.
**Homemade Alfredo:** If you prefer homemade sauce, whisk together 1/2 cup butter, 2 cups heavy cream, and 2 cups parmesan cheese with some garlic until thickened.
**Freezing:** You can assemble the dish (without baking), cover tightly with foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking (you may need to add 10-15 minutes to the cook time).
**Vegetarian Option:** You can omit the chicken and add chopped cooked spinach or broccoli to the cheese mixture for a veggie version.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American