Ingredients
- 24 6 dry jumbo pasta shells, ounces
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, seasoned with salt and pepper
- 1 ½ cups heavy cream
- 2 garlic cloves, minced
- 8 tablespoons unsalted butter, one stick
- 1 ½ cups grated Parmesan cheese, divided
- 2 teaspoons black pepper
- 4 tablespoons fresh parsley, chopped/divided
Directions
Cook shells, drain and dry. Heat oil in skillet, medium heat. Add chicken and saute until cooked through, 8-9 minutes per side. Chop when cool to handle. Warm cream and garlic in saucepan over medium-low heat until steaming. Whisk in butter until melted. Add ONE cup Parmesan cheese, 2 t pepper and 2T parsley. Increase heat to medium-high and simmer until reduced to one cup, approximately 10 minutes. Stir in chicken and remove from heat. Fill each shell with 1 heaping T on the mixture. Stagger filled shells, open ends up in every other muffin tin well to prevent them from sticking to each other. Sprinkle with the remaining cheese. Broil shells until sauce bubbles and Parmesan is golden, approximately 2 minutes. Garnish with remaining parsley. |