Next, in a large mixing bowl, I combine the shredded chicken, ricotta, most of the mozzarella (saving some for topping), Parmesan cheese, garlic powder, Italian seasoning, and a generous pinch of salt and pepper. This is when my kitchen starts smelling heavenly! I give everything a good stir until it’s all nicely combined. The texture of the filling is creamy, rich, and oh-so-inviting!
Once the filling is prepped, I take a good tablespoon of the mixture and stuff each cooked pasta shell generously, placing them seam side up in my greased baking dish. I gently pour the Alfredo sauce over the filled shells and sprinkle the remaining mozzarella cheese over the top. If I’m feeling indulgent, I’ll sometimes add a bit more Parmesan too—because why not?
Finally, I cover the dish with aluminum foil and pop it in the oven for about 25 minutes. After that, I remove the foil and let it bake for an additional 10 minutes or until it’s bubbly and golden. The moment I take it out, I can see the cheese melting perfectly, and the smell? It’s simply irresistible!
Pro Tips for Best Results
I tested this recipe three ways to find the perfect flavor balance. For the absolute most delicious version, make sure to use freshly cooked chicken, as it adds a depth of flavor that pre-cooked store-bought chicken just can’t match. One night, I even grilled the chicken with Italian herbs, and wow, what a difference that made!
Another tip that I stand by is to let the stuffed shells sit for a few minutes before serving. It gives the sauce a chance to settle, and honestly, it makes it easier to serve without disaster. I usually spend those few minutes setting the table and getting everyone excited with the tantalizing smells wafting from the kitchen.
Don’t skimp on the cheese! I’ve learned that you can never have too much mozzarella or Parmesan in recipes like these. When it comes out of the oven, I like to sprinkle a touch of fresh parsley for color and a hint of freshness. It elevates the dish and makes it extra inviting!
Common Mistakes to Avoid
One of the biggest mistakes I made the first time I made this dish was overcooking the pasta. Trust me, nobody wants mushy shells! Keep an eye on the cooking time; they should be al dente as they will continue to cook in the oven. (See the next page below to continue…)