Ingredients
Scale
- 12 jumbo pasta shells
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cloves fresh garlic, minced
- 4 tbsp unsalted butter
- 1 cup Alfredo sauce (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Boil salted water in a large pot and cook jumbo pasta shells until al dente. Drain and set aside.
- In a skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant. Add diced chicken, season with salt, pepper, and Italian seasoning, cooking until browned and cooked through.
- In a bowl, combine cooked chicken with Alfredo sauce and half of the mozzarella cheese.
- Stuff each pasta shell generously with the filling and arrange in a greased baking dish.
- Pour remaining Alfredo sauce over the stuffed shells and top with remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes; remove foil to allow cheese to brown for an additional 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg