Description
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
Units
Scale
- For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.