Ingredients:

  • 1 pound (454g) jumbo pasta shells
  • 1 ½ pounds (680g) boneless, skinless chicken breasts
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 (10-ounce/283g) package frozen chopped spinach, thawed and squeezed dry
  • 15 ounces (425g) ricotta cheese
  • ½ cup (50g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • ¼ teaspoon ground nutmeg (0.5g)
  • ½ cup (1 stick/113g) unsalted butter
  • 4 cloves garlic, minced
  • 2 cups (473ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese
  • ½ teaspoon salt (2.5g)
  • ¼ teaspoon black pepper (1.25g)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Season the chicken breasts with salt and pepper. Sauté in olive oil until cooked through (internal temperature reaches 165°F/74°C). Shred the chicken with two forks and set aside.
  2. Cook pasta shells according to package directions, until al dente. Drain well.
  3. In a large bowl, combine shredded chicken, spinach, ricotta cheese, Parmesan cheese, egg, and nutmeg. Mix well.
  4. Melt butter in a large skillet. Add garlic and sauté until fragrant (about 1 minute). Stir in heavy cream, Parmesan cheese, salt, pepper, and red pepper flakes (if using). Simmer until thickened (about 5 minutes), stirring constantly.
  5. Spoon the chicken and spinach mixture into each cooked pasta shell.
  6. Spread a thin layer of Alfredo sauce in the bottom of the baking dish. Arrange the stuffed shells on top of the sauce. Pour the remaining Alfredo sauce evenly over the shells.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and lightly golden brown.
  8. Let cool for a few minutes before serving.