Directions:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Boil the jumbo shells until al dente, drain, and cool slightly on a clean towel.
Combine shredded chicken, ricotta, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper in a bowl.
Fill each pasta shell with the chicken-cheese mixture.
Lay 1 cup of Alfredo sauce in the baking dish, arrange stuffed shells on top, then cover with the remaining sauce.
Top with shredded mozzarella and extra Parmesan.
Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until golden.
Let it sit for 5 minutes, then garnish with parsley before serving.
CHICKEN WITH GARLIC PARMESAN RICE
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