Ingredients
- 20 jumbo pasta shells, cooked and drained
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- Olive oil, for grilling or frying
- 3/4 cup ricotta cheese
- 3/4 cup cottage cheese
- 3/4 cup grated mozzarella cheese, plus extra for topping
- 2 cups grated Parmesan cheese, divided, plus more for topping
- 2 eggs
- 1/4 cup minced fresh parsley, divided
- 2 tablespoons minced fresh basil
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 1 cup heavy cream, plus more if needed
- 3 cloves garlic, minced
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with salt and pepper. Heat a skillet or grill pan over medium heat with a drizzle of olive oil and cook until done (internal temp 165°F/74°C). Shred and let cool.
- In a bowl, combine ricotta, cottage cheese, mozzarella, 1 cup Parmesan, eggs, 2 tablespoons parsley, a pinch of salt and pepper, and the shredded chicken. Stir until well mixed; add 2 tablespoons cream if needed for a creamy, scoopable filling. Set aside.
- In a large skillet over medium heat, melt butter. Sprinkle in flour and whisk 1–2 minutes to form a golden roux. Gradually whisk in milk and 1 cup cream, cooking until thickened and smooth.
- Stir in garlic, remaining 1 cup Parmesan, 1 tablespoon parsley, basil, and salt and pepper to taste. If needed, thin with a splash of cream to a pourable consistency.
- Spread 1 cup of Alfredo sauce in the bottom of a 9×13-inch baking dish.
- Fill each cooked shell generously with the chicken-cheese mixture and arrange face-down in the dish.
- Pour remaining Alfredo sauce over the shells and sprinkle with extra mozzarella and Parmesan.
- Bake for 25 minutes, until bubbly and lightly golden. Rest 5 minutes.
- Garnish with remaining parsley and serve warm.
Notes
- Shortcut: use 2–2½ cups shredded rotisserie chicken (skin removed).
- Make-ahead: assemble, cover, and refrigerate up to 24 hours; add 5–10 minutes to bake time.
- Add-ins: finely chopped spinach or steamed broccoli florets fold nicely into the filling.
- For extra saucy shells, increase milk to 2½ cups.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1/8 of recipe (2–3 shells)
- Calories: 398
- Sugar: 3g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 115mg
