Pesto Chicken Stuffed Shells & Homemade Alfredo Sauce

These stuffed shells are served with my homemade alfredo sauce.

3 Servings, 4 Shells each

Alfredo Sauce

2 tbsp   Butter

1 cup   Heavy Whipping Cream

3/4 cup   Parmesan Cheese, grated

Stuffed Shells

12   Jumbo Pasta Shells

4 oz   Cream Cheese, softened

1 cup   Parmesan Cheese, grated + 1/4 cup for topping

3 tbsp   Prepared Basil Pesto

2 cups   Cooked Chicken, shredded OR 16 oz   canned Chicken

2   Garlic Cloves, minced

Salt and Pepper to taste

1)   Cook shells according to package directions. Drain and set aside.

2)   In a small pot, melt the butter over medium-low heat. Add the heavy cream and cook until heated through but do not boil. Slowly whisk in the Parmesan and allow to thicken over low heat.

3)   Meanwhile, combine the cream cheese, Parmesan, pesto, chicken, garlic, and salt and pepper in a large bowl. 

4)   Preheat oven to 350 and spray an 8 x 8 inch baking dish with non-stick cooking spray. 

5)   Pour half of the alfredo sauce in the baking dish and spread evenly to coat the bottom.

6)   Fill the shells with the chicken pesto mixture and place in the baking dish. Sprinkle the filled shells with the remaining alfredo and 1/4 cup of Parmesan. 

7)   Bake the shells uncovered for 30 minutes or until the shells are bubbling hot and the cheese melts. Enjoy!

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