Cheesy Baked Chicken Alfredo Stuffed Shells

Add salt to the boiling water, along with the shells, and cook them 2 minutes less than the package directions. Make sure to add a few more shells than just 20, just in case they rip during cooking.

While the shells cook, melt the butter in a medium-sized saucepan over medium heat until it stops foaming.

Add the garlic and saute for 30-60 seconds until it becomes fragrant.

Sprinkle the flour over the top of the garlic and whisk for 1 minute to allow the flour to cook and absorb the butter.

Slowly whisk in the half and half until it’s completely combined, then let it simmer, for 1-2 minutes, while whisking until it thickens.

Remove from the heat and stir in ½ cup of the parmesan cheese with the salt, pepper, and nutmeg.

When the pasta is done, take 1 cup of the cooking water and whisk it into the alfredo sauce. Drain the remaining water from the shells and then rinse them briefly to prevent sticking.

In a 9x13 or 4-quart casserole dish, add about 1 cup of the alfredo sauce to coat the bottom of the pan. This will prevent the shells from sticking to the pan.

In a medium bowl, combine the shredded chicken with half of the mozzarella cheese and half of the remaining parmesan cheese.

Stuff the chicken and cheese mixture into the cooked shells and place in the pan (open side up) on top of the alfredo.

Once all 20 shells are stuffed and in the pan, pour the remaining alfredo sauce evenly over the top.

Sprinkle the remaining mozzarella and parmesan cheese over the top and cover the pan tightly with aluminum foil.

Bake the shells in the preheated oven for 25-30 minutes until the cheese is melted and bubbly. The broiler can be turned on for a few minutes at the end to brown the cheese, if desired.