Chicken Alfredo Stuffed Shell Bake

1 pkg. (12 oz.) jumbo pasta shells
1 1/2 lbs. boneless, skinless chicken breasts cut up in 1/2 inch cubes
2 Tbls. olive oil, divided
1/2 lb. sliced mushrooms (baby portobello are great for this)
1 egg, beaten
1 container (15 oz.) ricotta cheese
3 1/4 cups grated Parmesan cheese, divided
1 cup (4 oz.) shredded mozzarella cheese
1 tsp. dried parsley flakes
3/4 tsp. salt
1/2 tsp. pepper
1/2 cup butter, cubed
2 garlic cloves,minced
2 cups heavy whipping cream


Cook pasta according to package directions. Meanwhile, in a large skillet, brown chicken in 1 Tbls. oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1 1/2 cups Parmesan, mozzarella and seasonings. Drain and rinse pasta with cold water; stuff each shell with about 1 Tbls.of cheese mixture. Place in a greased 13x9 inch baking dish. Top with chicken and mushrooms.  In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1 1/2 cups Parmesan cheese; cook and stir until thickened. Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10-15 more minutes or until bubbly. Enjoy!