1
Preheat the oven to 350°F. Boil salted water in a large pot. Cook jumbo pasta shells according to package directions until al dente. Drain and set aside to cool.
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2
In a mixing bowl, mix together the shredded chicken, ricotta cheese, egg, 1 cup of mozzarella cheese, 1/3 cup of Parmesan cheese, salt, and pepper until well combined.
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3
Spread 1 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish. Fill each pasta shell with a generous spoonful of the chicken mixture and place them in the dish.
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4
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
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