- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked shredded chicken, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, chopped fresh parsley, minced garlic, salt, and pepper. Mix until well combined.
- Stuff each cooked pasta shell with the chicken and cheese mixture, using a spoon or your fingers to fill them evenly. Place the stuffed shells in the prepared baking dish.
- In a saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer, stirring occasionally.
- Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened.
- Season the Alfredo sauce with salt, pepper, and nutmeg (if using). Taste and adjust the seasoning as needed.
- Pour the Alfredo sauce evenly over the stuffed shells in the baking dish, covering them completely.
- Sprinkle additional shredded mozzarella cheese and grated Parmesan cheese over the top of the casserole.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown.
- Remove from the oven and let the casserole cool for a few minutes before serving.
- Serve the Chicken Alfredo Stuffed Shells Casserole hot, and enjoy!
This creamy and flavorful casserole is sure to be a hit with your family and friends. Serve it with a side salad or garlic bread for a complete meal. Enjoy!