Creamy Baked Chicken Alfredo Stuffed Shells

Instructions

1. 1

   Cook the jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water.

2. 2

   In a large skillet, brown the cubed chicken in 1 tablespoon of olive oil over medium-high heat. Remove the chicken and set aside. In the same skillet, sauté the sliced mushrooms in the remaining 1 tablespoon of olive oil until tender. Set the mushrooms aside.

3. 3

   In a medium bowl, combine the lightly beaten egg, ricotta cheese, 1-1/2 cups of the grated Parmesan, the mozzarella cheese, dried parsley, salt, and pepper. Stuff each cooked pasta shell with about 1 tablespoon of the cheese mixture.

4. 4

   Arrange the stuffed shells in a greased 13x9-inch baking dish. Top with the sautéed chicken and mushrooms.

5. 5

   In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly. Pour in the heavy whipping cream and cook for 5 minutes, stirring occasionally, until slightly thickened. Stir in the remaining 1-1/2 cups of grated Parmesan cheese and cook until the sauce has thickened, about 2-3 minutes more.

6. 6

   Pour the creamy Alfredo sauce over the stuffed shells. Sprinkle the top with the remaining Parmesan cheese.

7. 7

   Cover the baking dish with foil and bake at 350°F for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the shells are heated through and the sauce is bubbly.

8. 8

   If desired, the unbaked stuffed shells can be covered and frozen for up to 1 month. To use the frozen shells, thaw them in the refrigerator, let them stand at room temperature for 30 minutes, and then bake as directed.