Description
A comforting and delicious dish featuring jumbo pasta shells stuffed with a creamy mixture of shredded chicken and cheese, all topped with rich Alfredo sauce.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions. Drain and set aside.
- In a large bowl, combine the chicken, ricotta, mozzarella, Parmesan, sour cream, minced garlic, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Stuff each pasta shell with the chicken and cheese mixture.
- Spread 1 cup of Alfredo sauce on the bottom of a greased 9×13-inch baking dish. Arrange the stuffed shells and pour the remaining sauce on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Let cool for a few minutes before serving, garnished with parsley if desired.
Notes
- To ensure even cooking, do not overfill the shells.
- For a crispier top, broil for an additional 1-2 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 105mg