1. Prepare the Garlic Butter Chicken Filling

• In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
• Stir in the shredded chicken, Italian seasoning, salt, and pepper. Cook for 2 minutes, ensuring the chicken absorbs the flavors. Remove from heat.
• In a mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, and parsley. Mix until smooth.
• Add the garlic butter chicken mixture to the ricotta blend and stir until evenly combined.

2. Make the Alfredo Sauce

• In a saucepan, melt 4 tablespoons of butter over medium heat. Add garlic and cook for about 30 seconds.
• Pour in the heavy cream and bring to a gentle simmer. Reduce the heat and let it cook for 5 minutes, stirring occasionally.
• Stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Continue stirring until the sauce thickens, about 3-4 minutes.
• Remove from heat and set aside.

3. Assemble the Stuffed Shells

• Preheat the oven to 375°F (190°C).
• Lightly grease a baking dish with cooking spray or a drizzle of olive oil.
• Spread ½ cup of Alfredo sauce on the bottom of the dish to prevent sticking.
• Fill each cooked jumbo shell with about 2 tablespoons of the chicken mixture and arrange them in the baking dish.
• Pour the remaining Alfredo sauce over the stuffed shells, ensuring they are evenly covered.
• Sprinkle the shredded mozzarella and Parmesan cheese over the top.

4. Bake the Stuffed Shells

• Cover the dish with foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
• Let the dish cool for 5 minutes before serving. Garnish with fresh parsley.