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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.

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)

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.

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