Creamy baked jumbo shells filled with chicken, cheese, and homemade Alfredo sauce.

20 jumbo pasta shells, cooked and drained

2 boneless, skinless chicken breasts

Salt and black pepper, to taste

Olive oil, for cooking

3/4 cup ricotta cheese

3/4 cup cottage cheese

3/4 cup shredded mozzarella cheese, plus extra for topping

2 cups grated Parmesan cheese, divided, plus extra for topping

2 large eggs

1/4 cup finely chopped fresh parsley, divided

2 tablespoons chopped fresh basil

4 tablespoons butter

2 tablespoons all-purpose flour

2 cups whole milk

1 cup heavy cream

3 garlic cloves, minced

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1. Preheat oven to 375°F and cook seasoned chicken until done, then shred.

2. Mix cheeses, eggs, herbs, and chicken.

3. Prepare Alfredo sauce in skillet.

4. Fill shells and arrange in baking dish with sauce.

5. Top with cheese and bake until golden.

Let rest before serving. Add extra cream if sauce thickens too much.