Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 15 oz whole milk ricotta cheese, drained
  • 1.5 cups freshly grated mozzarella cheese, divided
  • 1 large egg, room temperature
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup unsalted butter
  • 2 cups heavy cream, room temperature
  • 1.5 cups freshly grated Parmesan cheese
  • 4 cloves garlic, minced
  • 0.25 tsp ground nutmeg
  • 12 oz jumbo pasta shells
  • 2 tbsp fresh Italian parsley, chopped

Instructions:

  1. Prep the shells. Bring a large pot of salted water to a rolling boil. Cook the 12 oz jumbo shells for exactly 7 minutes. Note: They will feel a bit too firm, but they will finish cooking in the oven's steam. Drain and rinse with cold water immediately. Lay them flat on parchment paper.
  2. Sear the chicken. Season your 1.5 lbs of chicken breasts with salt and pepper. Sear in a skillet over medium high heat until the internal temperature hits 165°F. Let them rest on a board for 5 minutes, then chop into tiny, bite-sized pieces.
  3. Mix the filling. In a medium bowl, stir together the chopped chicken, 15 oz ricotta, 1 cup of mozzarella, the egg, garlic powder, and oregano. Mix until the egg is fully incorporated and the mixture is tacky.
  4. Sauté the aromatics. Wipe out your chicken skillet. Melt the 0.5 cup of butter over medium heat. Add the 4 cloves of minced garlic and cook for 1 minute until the kitchen smells like a trattoria.
  5. Build the sauce base. Slowly whisk in the 2 cups of heavy cream and 0.25 tsp nutmeg. Bring to a gentle simmer. Do not let it reach a hard, rolling boil or the cream might break.
  6. Finish the Alfredo. Gradually whisk in the 1.5 cups of Parmesan cheese. Keep stirring until the sauce coats the back of a spoon smoothly. Remove it from the heat immediately.
  7. Layer the base. Spread 1 cup of that fresh Alfredo sauce across the bottom of your 13x9 dish. This prevents the shells from sticking and ensures the bottoms get cooked.
  8. Stuff the shells. Spoon a generous amount of the chicken mixture into each cooked shell. Arrange them snugly in the baking dish. They should look like little nested treasures.
  9. The final topping. Pour the rest of the Alfredo sauce over the shells, ensuring you hit the edges. Sprinkle the remaining 0.5 cup of mozzarella on top.
  10. Bake to perfection. Bake at 350°F (175°C) for 20-25 minutes. Remove when the cheese is bubbly and the edges show a hint of golden brown. Garnish with fresh parsley.