• Preheat oven to 350 degrees F.
• Bring a pot of water to boil.
• Boil shells according to package directions.
• Meanwhile, in a medium bowl, combine cottage cheese, cream cheese, parsley, basil, rosemary, tarragon, and egg and stir well to fully combine.
• Season with salt and pepper.
• Fold in shredded chicken and 1 cup of mozzarella cheese.
• Set mixture aside.
• To make the alfredo sauce:
• Melt butter in a medium saucepan over medium heat.
• Add garlic and cook for 1 minute.
• Add heavy cream and milk and stir to combine.
• Bring to a simmer and cook for 10 minutes, until mixture begins to thicken.
• Season with salt and pepper, and add Parmesan cheese, stirring well to combine.
• Let cook over medium heat for another 4-5 minutes.

To assemble:

• Spread 1 cup of the alfredo sauce over bottom of a 9x13” pan.
• Stuff each shell with chicken mixture, filling generously, and lining up the shells in the pan.
• Pour remaining alfredo sauce over shells.
• Bake in preheated oven for 30 minutes.
• Increase oven temperature to 400 degrees F.
• Top shells with remaining mozzarella cheese and bake 10 more minutes, until cheese is melted.
• Serve topped with additional chopped herbs like parsley or basil.
• Serve and enjoy!