Sort ingredients
livia
QR Code
Listen
Pdf
Preheat your oven to 350°F (175°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the butter to the skillet and allow it to melt. Stir in the cooked, shredded chicken.
Pour in the Alfredo sauce and add the parsley, Italian seasoning, salt, and pepper. Mix well and simmer for 5 minutes.
In a large bowl, combine ricotta cheese, ½ cup mozzarella cheese, and ¼ cup Parmesan cheese. Mix until smooth.
Stir the chicken and Alfredo mixture into the cheese mixture.
Gently stuff each cooked shell with the chicken and cheese mixture.
Spread a thin layer of Alfredo sauce at the bottom of a baking dish.
Place the stuffed shells in the baking dish.
Top with remaining Alfredo sauce, mozzarella cheese, and Parmesan cheese.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Garnish with chopped parsley before serving.