These Alfredo Stuffed Shells are generously filled with a cheesy chicken mixture, topped with homemade creamy Alfredo sauce and baked to golden, bubbly perfection!
Preheat oven to 375F. Grease a 9 x 13 pan with olive oil. Boil shells until al-dente according to package instructions. Drain and set aside.
Melt butter in a skillet or saucepan. Add in garlic and cook for 1-2 minutes. Stir in heavy cream and bring to a simmer. Cook for 2-3 minutes stirring occasionally.
Remove from the heat and stir in the parmesan cheese. Add in the spinach and stir until wilted. Set alfredo aside until you are ready to assemble.
In a bowl add ricotta cheese, egg, Italian seasoning, salt, pepper and parmesan cheese. Stir to combine then fold in the shredded chicken.
Stuff shells with the cheese mixture and place in the greased casserole pan.
Top with the alfredo sauce and sprinkle with mozzarella cheese.
Bake for 20 minutes or until the top is starting to get golden brown and bubbly.
Serve these Alfredo Stuffed Shells on their own or serve them with some delicious side dishes like cheesy garlic bread, roasted broccoli, and caprese crostini!