Creamy Chicken & Cheese Stuffed Shells

Introduction

Indulge in these creamy chicken and cheese stuffed shells, filled with a delicious blend of shredded chicken and rich cheeses, all enveloped in a velvety Alfredo sauce. Perfect for a comforting dinner or a family gathering!

Ingredients

20 jumbo pasta shells
2 cups cooked chicken, shredded
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups Alfredo sauce (homemade or store-bought)
1/2 cup sour cream
2 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley (optional, for garnish)

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Pasta: In a large pot of salted boiling water, cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
3. Prepare the Filling: In a large bowl, mix together the shredded chicken, ricotta cheese, shredded mozzarella, Parmesan cheese, sour cream, minced garlic, garlic powder, onion powder, salt, and pepper until well combined.
4. Stuff the Shells: Generously fill each cooked pasta shell with the chicken and cheese mixture.
5. Assemble the Dish: Spread 1 cup of Alfredo sauce on the bottom of a greased 9×13-inch baking dish. Arrange the stuffed shells in the dish and pour the remaining Alfredo sauce over the top.
6. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the cheese is golden.
7. Serve: Allow the shells to cool for a few minutes before serving. Garnish with fresh parsley if desired.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• Vegetarian Option: Replace the chicken with sautéed spinach and mushrooms for a meatless version.
• Spicy Twist: Add diced jalapeños or red pepper flakes to the filling for a kick.
• Cheese Lovers: Mix in some crumbled feta or goat cheese for added flavor.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also use a microwave for quicker reheating.

10 FAQs

1. Can I use store-bought Alfredo sauce? Yes, store-bought Alfredo sauce works perfectly for this recipe.
2. What can I substitute for ricotta cheese? You can use cottage cheese or mascarpone cheese as a substitute.
3. How do I make homemade Alfredo sauce? You can make a simple Alfredo sauce by melting butter, adding heavy cream, and stirring in Parmesan cheese until smooth.
4. Can I freeze stuffed shells? Yes, you can freeze uncooked stuffed shells. Assemble them in the baking dish, cover tightly, and freeze for up to 3 months. Bake directly from frozen, adding extra time.
5. What can I serve with stuffed shells? A side salad or garlic bread pairs well with this dish.
6. Can I use different pasta? While jumbo shells are traditional, you can use manicotti or even lasagna noodles.
7. How can I make it gluten-free? Use gluten-free pasta shells and ensure all other ingredients are gluten-free.
8. Is this recipe kid-friendly? Yes, kids typically love creamy cheese dishes!
9. How do I make this recipe lighter? Substitute low-fat cheeses and use a lighter Alfredo sauce.
10. What’s the best way to store leftovers? Keep them in an airtight container in the refrigerator and consume within 3 days.

Conclusion

Creamy chicken and cheese stuffed shells are a delightful dish that combines comfort and flavor. Whether you’re cooking for family or entertaining guests, this recipe is sure to impress. With its creamy filling and rich sauce, it’s a guaranteed crowd-pleaser. Enjoy your culinary creation!

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