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Ingredients
6 Uncooked jumbo pasta shells
2/3 Cup ricotta cheese
2 Ounces cream cheese, softened
1/8 Teaspoon chicken bouillon granules
2/3 Cup cooked chicken breast, shredded
2 Tablespoons shredded Parmesan cheese
Sauce
1/3 Cup heavy whipping cream or half-and-half cream
1 Tablespoon butter
5 Tablespoons shredded Parmesan cheese, divided
1/2 Teaspoon dried parsley flakes
Instructions
Cook pasta according to package directions. Meanwhile, in a small bowl, beat the ricotta, cream cheese and bouillon until blended. Stir in chicken and Parmesan cheese. Drain shells; stuff with chicken mixture. Place in a shallow baking dish coated with cooking spray.
In a small saucepan, bring cream and butter to a boil. Whisk in 3 tablespoons cheese and parsley. Stir until cheese is melted. Pour over shells.
Cover and bake at 350�F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5 to10 minutes longer or until cheese is melted and filling is heated through.