• Fill a large pot with water and bring to a boil on the stove. Once water is boiling, pre-cook your pasta shells until al dente. Once cooked, rinse your shells under cold water.
• While the pasta shells are cooking, make the cheese filling.
• In a medium sized bowl, combine the cottage cheese, 2 cups of the parmesan cheese, cooked shredded chicken, parsley, salt, pepper and the eggs. Stir until thoroughly mixed.
• Preheat your oven to 350° and spray an 11x13 pan with a nonstick spray.
• In your prepared pan, pour 1 cup of your alfredo sauce to cover the bottom.
• Next, spoon the mixed cheese/chicken filling into each cooked shell, one at a time, arranging the shells in the pan as you go.
• Pour your remaining Alfredo sauce on top of the stuffed shells in the pan.
• Next, top your shells with the remaining parmesan cheese.
• Place your pan in the oven, uncovered, and bake at 350° for 30 minutes. The cheese will be melted and the sauce will be slightly bubbly.
• Enjoy!

To make Homemade Alfredo Sauce

• Melt the butter in a sauce pan.
• Add the garlic and saute for 1 minute
• Add the heavy cream. Bring to a boil.
• SLOWLY add in the parmesan cheese, whisking until completely melted. Salt and pepper to taste. The sauce will thicken as it cools.
• Serve over pasta, or in this case, use in my Chicken Alfredo Stuffed Shells Recipe.