Buttery Chicken Pasta Shells (Print Version)
# Ingredients:
01 -
1 cup shredded mozzarella cheese
02 -
2 cups alfredo sauce
03 -
24 large pasta shells
04 -
1 pound cooked chicken breast, pulled into pieces
05 -
4 tablespoons unsalted butter
06 -
Salt and black pepper as needed
07 -
Half a cup of grated Parmesan cheese
08 -
4 garlic cloves, finely chopped
09 -
Freshly chopped parsley for decoration (optional)
# Instructions:
01 -
Set your oven to 350°F (175°C) and let it warm up.
02 -
Follow the package guide to cook the pasta shells, making sure they're tender but still firm. Drain them after cooking.
03 -
Heat butter in a large pan using medium heat. Add chopped garlic and cook for about a minute until you notice the aroma.
04 -
Toss the pulled chicken into the pan with the garlic mixture, sprinkle some salt and pepper, and stir for 5 minutes to warm it up evenly. Turn off the heat and let it sit.
05 -
Stir 1 cup of alfredo sauce into the cooked chicken until everything's coated well.
06 -
Take each shell and pack it with the chicken mixture, then line them up in a greased baking dish.
07 -
Spread the leftover alfredo sauce across the shells to coat them fully.
08 -
Cover the shells with shredded mozzarella and grated Parmesan cheeses.
09 -
Wrap the dish with foil and bake for about 25 minutes. After that, uncover and bake another 5-10 minutes until the cheese melts and browns a bit.
10 -
Sprinkle chopped parsley on top if you'd like and bring it to the table while it's still warm.
# Notes:
01 -
You’ll love the mix of soft pasta shells, creamy alfredo chicken, buttery garlic, and cheesy toppings.