Garlic Butter Chicken Alfredo Stuffed Shells

Ingredients:

20 jumbo pasta shells
2 tablespoons olive oil
2 boneless, skinless chicken breasts, diced
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup unsalted butter
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
Salt and pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
Directions:

Preheat your oven to 375°F (190°C).
Cook the pasta shells according to package instructions. Drain and set aside to cool.
In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, and garlic powder. Cook the chicken until browned and cooked through, about 7-8 minutes. Remove from the skillet and set aside.
In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream, chicken broth, and Italian seasoning. Let the sauce simmer for 3-4 minutes, then add Parmesan and mozzarella cheese. Stir until the cheese is melted and the sauce becomes creamy.
Add the cooked chicken back into the sauce and stir to combine.
Carefully stuff each cooked shell with the creamy chicken Alfredo mixture and arrange the stuffed shells in a baking dish.
Pour any remaining Alfredo sauce over the stuffed shells and top with extra mozzarella cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley and serve hot.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 570 kcal | Servings: 4 servings