Garlic Butter Chicken Alfredo Stuffed Shells | Flirt Recipes

Ingredients

• For the Pasta and Filling:
• 24 jumbo pasta shells
• 3 cups cooked chicken, shredded (about 1 pound or from a rotisserie chicken)
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg, lightly beaten
• 2 tablespoons fresh parsley, chopped, plus more for garnish
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Garlic Butter Alfredo Sauce:
• 6 tablespoons unsalted butter
• 6 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 1 1/4 cups grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt, or to taste
• 1 tablespoon fresh lemon juice
• For Garnish:
• Fresh parsley, chopped
• Crushed red pepper flakes (optional)
• Additional grated Parmesan cheese
• Equipment:
• 9x13 inch baking dish
• Large pot for boiling pasta
• Colander
• Medium saucepan
• Mixing bowls (large and medium)
• Whisk
• Wooden spoon
• Measuring cups and spoons
• Aluminum foil