Ingredients
Scale
- 12 large pasta shells
- 2 cups diced boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 tbsp unsalted butter
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Boil salted water in a large pot; cook pasta shells until al dente. Drain and set aside.
- In a skillet, melt butter over medium heat; add garlic and sauté until fragrant. Add chicken, season with salt and pepper, and cook until golden brown.
- In another saucepan over low heat, combine heavy cream with Parmesan cheese; stir until smooth and season.
- Fill each pasta shell with the chicken mixture and place them upright in a baking dish with some Alfredo sauce at the bottom.
- Pour remaining Alfredo sauce over the shells, sprinkle extra cheese on top, and bake for 25-30 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approximately 250g)
- Calories: 540
- Sugar: 2g
- Sodium: 930mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg