Chicken Alfredo Stuffed Shells
Deliciously creamy Chicken Alfredo Stuffed Shells, perfect for a comforting family meal.
Equipment
- 1 Baking Dish 9x13 inch, for baking the stuffed shells
- 1 Mixing Bowl large, for mixing the filling
- 1 Saucepan for making the alfredo sauce
Ingredients
Filling
- 2 cups cooked chicken shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- Salt and pepper to taste
Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cloves garlic minced
- 1 cup parmesan cheese grated
Pasta
- 16 jumbo pasta shells
Topping
- 1 cup mozzarella cheese shredded
Instructions
Preparation
- In a large mixing bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, and parmesan cheese. Season with salt and pepper to taste. Mix until well combined and set aside.
- Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package instructions until al dente. Drain and let cool slightly.
- In a saucepan over medium heat, melt butter and add minced garlic. Sauté until fragrant, about 1 minute. Pour in heavy cream and simmer for 5 minutes. Stir in parmesan cheese until sauce is smooth.
Serving
- Preheat oven to 350°F (175°C). Fill each pasta shell with the chicken mixture and arrange in a 9x13 baking dish. Pour alfredo sauce over the shells, ensuring they are well-coated.
- Sprinkle additional mozzarella cheese on top. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Storage
- Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- To freeze, assemble the dish but do not bake. Cover tightly with aluminum foil and freeze for up to 2 months. Thaw in the refrigerator before baking as directed.
Notes
Pro Tips: Use freshly grated parmesan for the sauce for best results.
Ingredient Substitutions: Substitute heavy cream with half-and-half for a lighter sauce.
How to Serve: Pair with a Caesar salad and garlic bread.
Storage & Freshness: Refrigerate leftovers and consume within 3 days.
Make-Ahead Tips: Prepare the dish a day in advance and bake when ready to serve.
Ingredient Substitutions: Substitute heavy cream with half-and-half for a lighter sauce.
How to Serve: Pair with a Caesar salad and garlic bread.
Storage & Freshness: Refrigerate leftovers and consume within 3 days.
Make-Ahead Tips: Prepare the dish a day in advance and bake when ready to serve.