Cooking Instructions

• Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
• Bring salted water to a boil and cook the pasta shells until al dente. Drain and set aside to cool slightly for stuffing.
• In a skillet over medium heat, melt the butter. Add the diced chicken seasoned with salt and pepper, cooking until golden brown and cooked through. Stir in the minced garlic and cook until fragrant, about 1-2 minutes.
• Reduce the heat to low, pour in the heavy cream while stirring continuously. Gradually add the grated Parmesan cheese, stirring until the sauce becomes smooth and creamy. Season with Italian seasoning, and adjust salt and pepper to taste.
• Fill each cooked pasta shell with the chicken Alfredo mixture. Place all stuffed shells in a baking dish. Pour any remaining Alfredo sauce over the shells and sprinkle additional Parmesan cheese on top if desired.
• Place the baking dish in the preheated oven and bake for 20-25 minutes until the sauce is bubbly and the tops are golden brown.
• Remove from oven, garnish with freshly chopped parsley, and serve warm.