Ingredients

Alfredo Sauce

• 2 tbsp butter
• 3 garlic cloves, minced
• 2 cups heavy cream
• 1/2 cup cream cheese
• 1 cup freshly grated Parmesan cheese
• Pinch of nutmeg
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

Stuffed Shells

• 12-14 large pasta shells, cooked and rinsed with cold water
• 2 cups cooked and shredded chicken
• 1 cup frozen spinach, excess water removed
• 1 cup shredded mozzarella
• Freshly grated Parmesan cheese for garnish
• Salt and pepper to taste

Preparation

Preheat the oven to 350ºF.
To make the alfredo sauce, in a saucepan, melt the butter over medium-high heat. Add the garlic and cook until fragrant and softened, about 1 minute. Reduce the heat and add the cream and cream cheese. Bring the mixture to a simmer while stirring. Once smooth, add the Parmesan, nutmeg and season with salt and pepper to taste. If using, add red pepper flakes. Mix well. Set aside 1/3 of the sauce. Spread a layer of the sauce into an oven-safe baking dish and set the rest aside.
To make the filling, mix together the chicken, spinach mozzarella and half of the remaining alfredo sauce. Stuff the shells with the chicken mixture and place in the sauce-lined baking dish. Top with the remaining alfredo sauce and sprinkle over the mozzarella cheese. Bake until it is hot and bubbly, about 20 to 25 minutes.
Serve immediately or store in the refrigerator for up to 3 days.