Ingredients
To recreate this comforting classic, you’ll need a handful of ingredients that come together beautifully. Here’s what you’ll need:
- 12 ounces jumbo pasta shells
- 2 cups cooked chicken, shredded (a great use for leftover rotisserie chicken!)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- 1 tablespoon olive oil
Feel free to substitute the ricotta with cottage cheese for a lighter version or add some spinach for extra nutrition and color. The flexibility of this recipe allows you to make it your own!
Instructions
Ready to get cooking? Follow these steps to bring this delicious dish to life:
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente, then drain and drizzle with olive oil to prevent sticking.
- In a large bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of mozzarella, Parmesan cheese, garlic powder, parsley, salt, and pepper. Mix until well combined.
- Spread 1 cup of Alfredo sauce evenly over the bottom of a 9×13-inch baking dish.
- Fill each pasta shell with the chicken and cheese mixture, arranging them snugly in the prepared dish.
- Pour the remaining Alfredo sauce over the shells, ensuring they are well-covered.
- Sprinkle the remaining mozzarella cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with additional parsley before serving for a pop of color.
These shells are reminiscent of my abuela’s philosophy of cooking from the heart. Don’t rush the process; let the scents fill your kitchen and the anticipation build. That’s the magic of cooking at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International