Description
Delight in the creamy, cheesy goodness of Chicken Alfredo Stuffed Shells, featuring tender jumbo pasta filled with a savory chicken and cheese mixture, all smothered in a rich homemade Alfredo sauce. Perfect for family dinners or special occasions!
Ingredients
Scale
For the Stuffed Shells:
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded or diced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 egg, lightly beaten
- 2 tablespoons chopped fresh parsley (optional, for garnish)
For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon nutmeg (optional)
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain and set aside.
- Prepare the Stuffing: In a large bowl, combine the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Add the lightly beaten egg and mix everything together until fully combined.
- Make the Alfredo Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and bring to a gentle simmer. Cook for about 3-4 minutes, then whisk in the grated Parmesan cheese until smooth. Season the sauce with black pepper and nutmeg (if using). Continue to simmer for another 2-3 minutes until the sauce thickens slightly.
- Stuff the Shells: Preheat your oven to 350°F (175°C). Spoon a small amount of Alfredo sauce to cover the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell with about 2 tablespoons of the chicken and cheese mixture, and arrange the shells in the prepared baking dish.
- Bake the Shells: Pour the remaining Alfredo sauce evenly over the stuffed shells. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the top is slightly golden.
- Garnish and Serve: Remove from the oven and sprinkle with chopped fresh parsley if desired. Serve hot with a side salad or garlic bread.
Notes
- Make-Ahead: You can prepare the stuffed shells in advance and refrigerate them before baking.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 550
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 130mg