Chicken Alfredo Stuffed Shells are a comforting dish that brings together creamy cheese, savory chicken, and pasta. This recipe is perfect for family dinners, special occasions, or simply when you crave a warm and hearty meal. The combination of flavors and textures makes every bite delicious, and it’s guaranteed to please both kids and adults alike.
How to Make Chicken Alfredo Stuffed Shells
Ingredients:
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon parsley flakes
- 3 cups heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons garlic powder
- 1/2 cup shredded parmesan cheese
- 1/4 cup butter
- 2 cups cooked, shredded chicken
- 16 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/3 cup shredded parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 25 jumbo pasta shells
Directions:
- Preheat the oven to 400°F (200°C).
- Cook the pasta shells according to the package directions, then drain and set aside.
- While the pasta cooks, put shredded chicken into a large mixing bowl.
- Add ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper, and garlic powder into the bowl. Mix everything together until it’s well combined and set aside.
- In a large sauté pan over medium heat, pour in the heavy cream.
- Add salt, pepper, and garlic powder to the cream. Whisk until mixed well.
- Bring the cream to a boil and then reduce the heat. Let the cream simmer for about 8 minutes, stirring occasionally until it thickens.
- Remove the pan from heat and stir in the shredded parmesan cheese until melted.
- Add butter to the pan and whisk until it’s melted.
- Pour about 1/3 of the sauce into the bottom of a greased 9 x 13 inch baking dish.
- Fill each cooked pasta shell with the chicken and cheese mixture and arrange them in a single layer in the baking dish over the sauce.
- Pour the remaining sauce over the shells and then sprinkle shredded mozzarella cheese on top.
- Bake in the oven for 30-35 minutes or until the sauce bubbles and the cheese begins to brown.
- After baking, sprinkle parsley flakes on top and let it sit for about 5 minutes before serving to let the sauce thicken. Enjoy!
How to Serve Chicken Alfredo Stuffed Shells
Serve Chicken Alfredo Stuffed Shells with a fresh garden salad and some garlic bread on the side. This meal is rich, creamy, and full of flavor, making it a delightful dish for any dinner table.
How to Store Chicken Alfredo Stuffed Shells
You can store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the stuffed shells. Just make sure to store them in a freezer-safe container or cover tightly with plastic wrap.
Tips to Make Chicken Alfredo Stuffed Shells
- Make sure the pasta shells are not overcooked; they should be al dente since they will continue to cook in the oven.
- For an even richer flavor, try adding sautéed mushrooms or spinach into the cheese mixture.
- If you’re in a hurry, you can use rotisserie chicken for a quicker prep time.
Variation
Feel free to swap the chicken for cooked sausage or ground beef for a different take on this dish. You can also use different types of cheese, like gouda or cheddar, for a unique flavor.
FAQs
Can I use a different type of pasta?
Yes, while jumbo shells are traditional, you can use other pasta shapes, such as cannelloni or even lasagna sheets.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the stuffed shells and refrigerate or freeze them before baking. Just adjust the baking time if they’re coming straight from the fridge or freezer.
Can I make this recipe lighter?
You can use reduced-fat cheeses and substitute half-and-half for the heavy cream to make it a bit lighter while still being delicious.
Chicken Alfredo Stuffed Shells
Ingredients
Cheese Mixture
- 16 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons garlic powder
- 2 cups cooked, shredded chicken
Sauce
- 3 cups heavy cream
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1/3 cup shredded parmesan cheese
Pasta
- 25 pcs jumbo pasta shells
Toppings
- 1/2 teaspoon parsley flakes for garnish
- 1 cup shredded mozzarella cheese for topping
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cook the pasta shells according to package directions, then drain and set aside.
- In a large mixing bowl, combine shredded chicken, ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper, and garlic powder. Mix until well combined and set aside.
Making the Sauce
- In a large sauté pan over medium heat, pour in the heavy cream.
- Add salt, pepper, and garlic powder to the cream and whisk until combined.
- Bring the cream to a boil, then reduce heat and let it simmer for about 8 minutes, stirring occasionally until it thickens.
- Remove from heat and stir in shredded parmesan cheese until melted.
- Add butter to the pan, whisking until melted.
Assembly and Baking
- Pour about 1/3 of the sauce into a greased 9 x 13 inch baking dish.
- Fill each cooked pasta shell with the chicken and cheese mixture and arrange them in a single layer over the sauce.
- Pour the remaining sauce over the shells and sprinkle shredded mozzarella cheese on top.
- Bake in the oven for 30-35 minutes or until the sauce bubbles and the cheese begins to brown.
Serving
- After baking, sprinkle parsley flakes on top and let sit for about 5 minutes before serving.
- Serve with a fresh garden salad and garlic bread on the side.
