Chicken Alfredo Stuffed Shellsrn

Introduction

If you’re looking for a comforting and indulgent meal that’s both satisfying and easy to prepare, look no further than Chicken Alfredo Stuffed Shells. This creamy, cheesy dish combines large pasta shells filled with a savory mixture of chicken, alfredo sauce, and cheese, all baked to perfection. Whether you’re cooking for family, friends, or a special occasion, this recipe is sure to please. It’s the perfect blend of Italian flavors and creamy goodness, making it an ideal choice for any dinner gathering.

Why You’ll Love This Recipe

• Creamy and Cheesy: The rich alfredo sauce and melted mozzarella cheese make each bite of these stuffed shells a creamy delight.
• Packed with Protein: Tender, seasoned chicken is the star of this dish, making it both filling and high in protein.
• Make-Ahead Option: You can prepare the shells in advance and bake them later, making it perfect for busy evenings or entertaining.
• Versatile: Customize the stuffing with different cheeses, add vegetables, or switch out the chicken for ground turkey or sausage for a unique twist.

Ingredients

For the Chicken Alfredo Stuffed Shells, you’ll need:

• 20-25 large pasta shells
• 2 cups cooked, shredded chicken (rotisserie chicken works great!)
• 2 cups ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 2 cups prepared alfredo sauce (store-bought or homemade)
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

this recipe

1. Preheat the Oven
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the Pasta Shells
   In a large pot, bring salted water to a boil and cook the pasta shells according to the package instructions, usually about 9-11 minutes. Once cooked, drain and set aside to cool slightly.
3. Prepare the Chicken Mixture
   In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
4. Stuff the Shells
   Spoon the chicken mixture into each cooked pasta shell, being careful not to overstuff them.
5. Assemble the Dish
   Spread 1 cup of the prepared alfredo sauce evenly across the bottom of the baking dish. Place each stuffed shell seam side down in the dish. Once all the shells are arranged, pour the remaining alfredo sauce over the top of the shells. Sprinkle with the remaining mozzarella cheese.
6. Bake the Stuffed Shells
   Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve
   After baking, remove the dish from the oven and sprinkle with freshly chopped parsley if desired. Serve hot and enjoy!

Tips for the Best Chicken Alfredo Stuffed Shells

• Use Shredded Rotisserie Chicken: For a quick and easy shortcut, use pre-cooked rotisserie chicken. It saves time and adds great flavor to your dish.
• Make It Ahead of Time: Prepare the stuffed shells the day before, cover them with foil, and refrigerate. When you’re ready, simply bake them for a little longer to ensure they’re heated through.
• Use Homemade Alfredo Sauce: If you’re feeling extra indulgent, make your own alfredo sauce using butter, heavy cream, and Parmesan cheese for a richer flavor.
• Add Veggies: For a healthier twist, try adding spinach, mushrooms, or broccoli to the stuffing mixture for added flavor and texture.

Conclusion

Chicken Alfredo Stuffed Shells are a perfect meal that combines the comfort of pasta with the creamy goodness of alfredo sauce. Whether you’re hosting a dinner party or enjoying a family meal, this dish is sure to impress with its cheesy, flavorful filling. By using simple ingredients and following a few easy steps, you can create a satisfying and hearty dinner everyone will love. Give this recipe a try for your next meal – it’s guaranteed to become a family favorite!

Serving and Storage Tips for Chicken Alfredo Stuffed Shells

Serving Tips:

1. Garnish for Extra Flavor: Once your Chicken Alfredo Stuffed Shells are out of the oven, sprinkle a bit of fresh parsley or basil on top for a pop of color and fresh flavor. You can also add a sprinkle of red pepper flakes for a little heat or extra grated Parmesan for more cheesy goodness.
2. Pair with Sides: These stuffed shells are rich and hearty, so serve them with a light side to balance the meal. A simple green salad with a vinaigrette, garlic bread, or roasted vegetables like zucchini or broccoli complements the dish perfectly.
3. Wine Pairing: To complete the meal, serve your stuffed shells with a crisp white wine, such as Chardonnay or Sauvignon Blanc. If you prefer red, a light Pinot Noir can also work well.
4. Make it a Family-Style Meal: Serve the stuffed shells directly from the baking dish for a casual family-style dinner. Set out extra Parmesan and garlic bread for everyone to help themselves.

Storage Tips:

1. Store Leftovers: If you have leftovers, allow the Chicken Alfredo Stuffed Shells to cool completely before storing. Place them in an airtight container and refrigerate for up to 3-4 days. Make sure to cover the shells with the remaining sauce to prevent them from drying out.
2. Freezing: For longer storage, you can freeze the stuffed shells. Place them in an airtight container or wrap them tightly in foil and plastic wrap. They will last in the freezer for up to 3 months. When you’re ready to eat them, allow them to thaw in the fridge overnight and then bake at 375°F for about 25-30 minutes, until heated through.
3. Reheating: To reheat the stuffed shells, place them in a baking dish and cover with foil. Bake at 350°F (175°C) for 20-25 minutes, or until heated through. If the shells appear dry, add a little extra alfredo sauce or a splash of milk before reheating.

By following these serving and storage tips, you can ensure that your Chicken Alfredo Stuffed Shells remain delicious and easy to enjoy, whether you’re serving them fresh or enjoying leftovers!

1. Can I use store-bought alfredo sauce for this recipe?
   Yes, you can definitely use store-bought alfredo sauce for convenience. However, making your own homemade alfredo sauce can add extra flavor and creaminess to the dish. If you use store-bought sauce, try adding a bit of extra Parmesan cheese, garlic, or a splash of cream to enhance the flavor.
2. Can I prepare Chicken Alfredo Stuffed Shells ahead of time?
   Absolutely! You can prepare the stuffed shells the day before and store them in the fridge. Assemble the dish up until the baking step, cover tightly with plastic wrap or foil, and refrigerate. When you’re ready to bake, simply pop it in the oven and bake for a little longer to ensure it’s heated through.
3. Can I substitute the chicken with another protein?
   Yes! If you prefer a different protein, you can substitute the chicken with ground turkey, sausage, or even cooked shrimp. For a vegetarian version, try using sautéed mushrooms, spinach, or a combination of both for a filling, meat-free alternative.
4. How do I prevent the pasta shells from sticking together?
   To prevent the pasta shells from sticking, be sure to cook them in plenty of salted water. After draining, gently toss them with a little olive oil to coat each shell. This will help keep them from sticking together while you prepare the stuffing. Also, be sure not to overcook the shells—slightly undercooking them will make it easier to stuff without breaking.

Chicken Alfredo Stuffed Shellsrn

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Chicken Alfredo Stuffed Shells are a delightful twist on classic Italian cuisine. Jumbo pasta shells are generously filled with a creamy mixture of ricotta, mozzarella, Parmesan cheeses, and tender chicken, then baked to perfection in a rich Alfredo sauce. This comforting dish is perfect for family dinners or special occasions.

• Author: Stephanie
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

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• For the Filling:
  • 2 cups cooked chicken, shredded or diced
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper, to taste
• For the Alfredo Sauce:
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1½ cups heavy cream
  • 1 cup grated Parmesan cheese
  • ¼ teaspoon ground nutmeg (optional)
  • Salt and black pepper, to taste
• For Assembly:
  • 20 jumbo pasta shells
  • 1 cup shredded mozzarella cheese (for topping)
  • Fresh parsley or basil, chopped (for garnish)

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Instructions

 

1. Cook the Pasta Shells:
   • Bring a large pot of salted water to a boil.
   • Add the jumbo pasta shells and cook until al dente, according to package instructions.
   • Drain and rinse under cold water to stop the cooking process.
   • Set aside.
2. Prepare the Filling:
   • In a large mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
   • Mix until well combined.
   • Set aside.
3. Make the Alfredo Sauce:
   • In a medium saucepan over medium heat, melt the butter.
   • Add the minced garlic and sauté until fragrant, about 1 minute.
   • Pour in the heavy cream and bring to a gentle simmer.
   • Stir in the grated Parmesan cheese until melted and the sauce is smooth.
   • Season with nutmeg (if using), salt, and black pepper to taste.
   • Remove from heat.
4. Assemble the Dish:
   • Preheat the oven to 350°F (175°C).
   • Spread a thin layer of the Alfredo sauce on the bottom of a 9×13-inch baking dish.
   • Stuff each cooked pasta shell with the chicken and cheese filling and place them in the baking dish.
   • Pour the remaining Alfredo sauce evenly over the stuffed shells.
   • Sprinkle the top with the additional 1 cup of shredded mozzarella cheese.
5. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
   • Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Serve:
   • Remove from the oven and let it sit for a few minutes.
   • Garnish with chopped fresh parsley or basil before serving.

Notes

• For added flavor, consider mixing in some cooked spinach or sautéed mushrooms into the filling.
• This dish can be prepared ahead of time. Assemble the stuffed shells, cover, and refrigerate for up to 24 hours before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.