This baked pasta dish features jumbo shells filled with a creamy blend of shredded chicken and cheeses, all smothered in a rich homemade garlic Alfredo sauce and finished with melted mozzarella on top.
Cook the pasta Prepare the 25 jumbo pasta shells following the package directions. Once tender, drain them and set aside.
Mix the filling base Place the shredded cooked chicken into a large mixing bowl. Add ricotta cheese, mozzarella cheese, and parmesan cheese.
Season and combine filling Add salt, pepper, and garlic powder to the bowl. Stir everything thoroughly until the mixture is fully blended. Set aside.
Start the Alfredo sauce Pour the heavy cream into a large skillet over medium heat. Season with salt, pepper, and garlic powder, then whisk to combine evenly.
Simmer the sauce Bring the cream mixture up to a boil. Once boiling, reduce the heat to medium and let it gently simmer for about 8 minutes, stirring occasionally so it thickens.
Finish the sauce base Remove the pan from heat. Stir in parmesan cheese until it melts smoothly. Add butter and continue stirring until completely incorporated.
Assemble the baking dish Spread about one-third of the sauce across the bottom of a greased 9 x 13 inch baking dish. Stuff each cooked shell with the chicken and cheese mixture, then arrange them in a single layer over the sauce.
Add remaining sauce and cheese Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle mozzarella cheese over the top.
Bake and finish Bake in a preheated oven at 400°F for 30–35 minutes, or until the sauce is bubbling and the cheese begins to brown. Remove from the oven and let it rest for about 5 minutes. Sprinkle with parsley flakes before serving.