Description
Creamy Chicken Alfredo Stuffed Shells are filled with a savory mixture of shredded chicken, cheeses, and seasonings, topped with Alfredo sauce and baked until bubbly and golden.
Ingredients
- 12 ounces jumbo pasta shells
- 2 cups cooked chicken, shredded
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Alfredo sauce (store-bought or homemade)
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
- In a large bowl, mix the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and black pepper until well combined.
- Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.
- Fill each pasta shell with the chicken and cheese mixture, then place them in the baking dish.
- In a small bowl, mix the remaining Alfredo sauce with the heavy cream, then pour it over the stuffed shells.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil, sprinkle additional mozzarella cheese if desired, and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- Use rotisserie chicken for a quicker prep.
- Homemade Alfredo sauce adds extra flavor if preferred over store-bought.
- Let the shells cool slightly before stuffing to avoid tearing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 115 mg
