Ingredients:

• 12 large pasta shells
• 2 cups cooked chicken, shredded or diced
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Preparing the Pasta Shells

1. Start by boiling a large pot of salted water. Once it reaches a rolling boil, carefully add the pasta shells. Cook them according to the package instructions until they are al dente, usually about 8-10 minutes.
2. Once cooked, drain the shells in a colander and rinse them under cold water to stop the cooking process. This will also make them easier to handle when filling them later.
3. Set the shells aside on a clean kitchen towel or a baking sheet to cool completely.

Preparing the Filling

1. In a large mixing bowl, combine the cooked chicken, ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. This will create a creamy and flavorful filling.
2. Add the garlic powder, Italian seasoning, salt, and pepper to the mixture. Stir everything together until well combined. Make sure the chicken is evenly distributed throughout the cheese mixture.
3. Take a taste of the filling and adjust the seasoning if necessary. You want it to be flavorful since it will be the star of the dish!

Assembling the Stuffed Shells

1. Preheat your oven to 375°F (190°C). This will ensure that your stuffed shells cook evenly and get that lovely golden color.
2. In a 9×13 inch baking dish, spread about 1 cup of the Alfredo sauce evenly across the bottom. This will prevent the shells from sticking and add extra flavor.
3. Now, it’s time to fill the shells! Take a cooled pasta shell and carefully spoon in about 2 tablespoons of the chicken and cheese filling. Be generous, but don’t overfill them, as they need to fit snugly in the baking dish.
4. Place the filled shells in the baking dish, open side up, and continue until all the shells are filled. You should have enough filling for all 12 shells.
5. Once all the shells are in the dish, pour the remaining Alfredo sauce over the top, ensuring that all the shells are covered. This will keep them moist while baking.
6. Sprinkle the remaining mozzarella and Parmesan cheese over the top of the sauce. This will create a delicious cheesy crust as it bakes.

Baking the Stuffed Shells

1. Cover the baking dish with aluminum foil. This will help the shells cook through without drying out. Make sure the foil is not touching the cheese to avoid sticking.
2. Place the baking dish in the preheated oven and bake for 25 minutes. This will allow the flavors to meld and the cheese to melt beautifully.
3. After 25 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Keep an eye on it to prevent burning!
4. Once done, remove the baking dish from the oven and let it sit for about 5 minutes. This will make it easier to serve and allow the filling to set slightly.

Serving the Chicken Alfredo Stuffed Shells

1. Using a large spoon or spatula, carefully scoop out a few stuffed shells and place them on individual plates or a serving platter.
2. Garnish with freshly chopped parsley for a pop of color and added freshness. It also adds a nice flavor contrast to the creamy dish.
3. Serve the stuffed shells warm, and enjoy them with a side salad or garlic bread for a complete meal. The creamy Alfredo sauce pairs perfectly with a crisp salad!

Tips and Variations

• If you want