Garlic Butter Chicken Alfredo Stuffed Shells 

Ingredients:
20 jumbo pasta shells
2 tablespoons olive oil
2 boneless, skinless chicken breasts, diced
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup unsalted butter
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
Salt and pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta:
Preheat your oven to 350°F (175°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
Prepare the Chicken Filling:
In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, and Italian seasoning. Cook until the chicken is no longer pink, about 5-7 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Make the Alfredo Sauce:
In the same skillet, add the butter, heavy cream, and chicken broth. Bring to a simmer, then stir in the grated Parmesan cheese and shredded mozzarella cheese. Cook until the cheese is melted and the sauce is smooth. Adjust seasoning with salt and pepper to taste.
Stuff the Shells:
In a baking dish, spread a thin layer of the Alfredo sauce on the bottom.
Carefully stuff each cooked pasta shell with the chicken mixture and place them in the baking dish. Pour the remaining Alfredo sauce over the stuffed shells.
Bake:
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and golden.
Serve:
Garnish with chopped fresh parsley before serving. Enjoy your creamy, cheesy stuffed shells!