Chicken Alfredo Stuffed Shells

·         INGREDIENTS:

          230 g jumbo pasta shells 
    140 g shredded chicken
    140 g ricotta
     35 g shredded mozzarella 
     35 g. grated Parmesan
     5 g. freshly chopped parsley, plus more for garnish
     Kosher salt
     Freshly ground black pepper
     70 g  butter
     3 cloves garlic, minced 
     60 g cream cheese, softened
     240 ml of milk

   Method:

1.    Preheat oven to 180ºC. In a large pot of salted boiling water, cook jumbo pasta shells according to package directions until al dente. Drain and return to pot.

2.    In a large bowl, combine shredded chicken, ricotta, 35 g mozzarella, 35 g Parmesan, and parsley and season with salt and pepper.

3.    Make sauce: In a skillet over medium heat, melt butter. Add garlic and cook until fragrant, 2 minutes, then add cream cheese and whisk until completely combined. Stir in milk, remaining mozzarella and Parmesan, and bring to a simmer. Season with more salt and pepper. Let thicken over low heat, 3 to 5 minutes.

4.    In a baking dish, spread a layer of sauce. Stuff shells with chicken-ricotta mixture and place in baking dish. Spoon more sauce all over shells.

5.    Bake until warmed through and bubbly, 15 minutes.

6.    Garnish with parsley and serve.