Chicken and Basil Alfredo Stuffed Shells | A Cup Of Cream

Ingredients

• 6 Tablespoons butter
• 4 cloves of garlic, minced
• 3 Tablespoons flour
• 1 3/4 cups milk
• ½ cup heavy cream
• ½ tsp salt
• 1 tablespoon fresh chopped parsley
• 2 tablespoons fresh chopped basil
• 1 cup parmesan cheese, shredded
• 25-30 shells, cooked to al dente
• 2 cups ricotta cheese (15 oz)
• 3 eggs
• ¼ tsp pepper
• 2 tablespoons heavy cream
• 1 cup mozzarella cheese, shredded
• 1 ¼ cups parmesan cheese, shredded
• ¾ to 1 pound of chicken breasts, cooked and shredded
• ½ cup mozzarella cheese, shredded
• ¼ cup parmesan cheese, shredded
• 1-2 Tablespoons fresh chopped parsley