Ingredients
Scale
- 20 large pasta shells
- 2 boneless, skinless chicken breasts (about 1 lb)
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 375°F (190°C). Cook the pasta shells in salted boiling water until al dente, then drain and set aside.
- In a skillet over medium heat, melt 1 tablespoon of butter. Add chopped chicken, season with salt and pepper, and cook until golden brown (6-8 minutes).
- Add minced garlic to the skillet and sauté for about 1 minute. Pour in heavy cream, bring to a simmer, and stir in Parmesan cheese until melted.
- Spoon some sauce into a baking dish. Fill each shell with the chicken mixture and place them in the dish.
- Pour remaining sauce over the shells and sprinkle with additional cheese if desired. Bake uncovered for 20 minutes until bubbly.
- Let cool slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approx. 250g)
- Calories: 480
- Sugar: 3g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg