Creamy chicken alfredo stuffed shells baked with ricotta, mozzarella, and parmesan.

25 jumbo pasta shells

2 cups cooked shredded chicken

16 oz ricotta cheese

1 cup mozzarella cheese

⅓ cup parmesan cheese

3 cups heavy cream

¼ cup butter

Garlic powder

Salt

Black pepper

Parsley flakes

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1. Cook pasta shells.

2. Mix chicken and cheese filling.

3. Prepare alfredo sauce.

4. Stuff shells and assemble.

5. Bake until bubbly.

Use rotisserie chicken for convenience.

Let rest before serving.

Can be made ahead.