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Chicken Alfredo Stuffed Shells

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These Chicken Alfredo Stuffed Shells are a rich, creamy, and comforting dish featuring jumbo pasta shells filled with shredded chicken, ricotta, and mozzarella, all baked in a creamy Alfredo sauce. Perfect for a family dinner, meal prep, or special occasion, this dish is a guaranteed crowd-pleaser!

Ingredients

Scale

For the Stuffed Shells:

  • 12 oz jumbo pasta shells (about 24 shells)
  • 2 cups cooked chicken (shredded)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley (chopped, for garnish)

For the Alfredo Sauce:

  • 2 tbsp unsalted butter
  • 3 cloves garlic (minced)
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning

Instructions

Step 1: Cook the Pasta Shells

  1. Bring a large pot of salted water to a boil.
  2. Cook jumbo shells according to package instructions until al dente.
  3. Drain, rinse with cold water, and set aside.

Step 2: Prepare the Filling

  1. In a large bowl, mix shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and black pepper.
  2. Stir until well combined.

Step 3: Make the Alfredo Sauce

  1. In a saucepan, melt butter over medium heat.
  2. Add garlic and sauté for 30 seconds, until fragrant.
  3. Pour in heavy cream, stirring frequently.
  4. Add Parmesan, black pepper, salt, garlic powder, and Italian seasoning. Stir until smooth and creamy.

Step 4: Assemble the Dish

  1. Preheat oven to 375°F (190°C).
  2. Spread 1/2 cup Alfredo sauce on the bottom of a greased 9×13-inch baking dish.
  3. Stuff each cooked pasta shell with 2 tbsp of the chicken mixture and place in the dish.
  4. Pour the remaining Alfredo sauce over the shells.
  5. Sprinkle with extra mozzarella or Parmesan cheese (optional).

Step 5: Bake & Serve

  1. Cover with foil and bake for 20 minutes.
  2. Remove foil and bake for another 5-10 minutes, until cheese is bubbly and slightly golden.
  3. Garnish with fresh parsley and serve warm!

Notes

  • Shortcut Tip: Use rotisserie chicken for a quick prep time.
  • Lighter Option: Swap half-and-half for heavy cream or use low-fat ricotta.
  • Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
  • Make it Spicy: Add red pepper flakes for a kick!

Find it online: https://ukfinda.com/chicken-alfredo-stuffed-shells/