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In the realm of comfort food, few dishes can compete with the rich, creamy goodness of a Chicken Alfredo Shell Bake. This beloved recipe is a delightful combination of tender pasta shells filled with a savory mixture of shredded chicken, creamy cheeses, and a velvety Alfredo sauce, creating a satisfying meal that’s perfect for family gatherings or a cozy dinner at home. The allure of this dish lies not only in its comforting flavors but also in its ability to bring people together around the dinner table, making it an ideal choice for both special occasions and everyday meals.

Creamy Chicken Alfredo Shell Bake

Dive into the world of comfort food with a Creamy Chicken Alfredo Shell Bake that's sure to impress family and friends. This delicious dish features large pasta shells stuffed with tender chicken, creamy cheeses, and rich Alfredo sauce, creating a satisfying meal perfect for any occasion. Follow our detailed recipe to learn how to prepare this mouthwatering dish, from selecting the best ingredients to mastering the cooking techniques. Enjoy a culinary experience that brings everyone together around the dinner table.
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Ingredients
  

12 large pasta shells

2 cups cooked chicken, shredded

1 cup ricotta cheese

1 cup grated Parmesan cheese

2 cups shredded mozzarella cheese (divided)

2 cups heavy cream

4 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C).

    Cook the pasta shells: In a large pot of salted boiling water, cook the large pasta shells according to the package instructions until al dente. Drain and set aside.

      Prepare the Alfredo sauce: In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer. Stir in the Italian seasoning, salt, pepper, and half of the grated Parmesan cheese. Cook until slightly thickened, about 3-5 minutes, stirring constantly. Remove from heat.

        Mix filling ingredients: In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, the remaining Parmesan cheese, and a splash of the Alfredo sauce. Mix well to combine.

          Fill the shells: Stuff each cooked pasta shell with the chicken and cheese filling, placing them seam-side up in a greased 9x13-inch baking dish.

            Pour the sauce: Once all the shells are filled, pour the remaining Alfredo sauce over the shells, ensuring they are well coated. Sprinkle the remaining mozzarella cheese on top.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

                Garnish and serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley before serving for a burst of color.

                  Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4-6 servings