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Cheesy Chicken Alfredo Stuffed Shells

Four baked jumbo pasta shells filled with chicken and Alfredo sauce, topped with melted, browned cheese, representing Cheesy Chicken Alfredo Stuffed Shells.
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A recipe for large pasta shells filled with shredded chicken, ricotta, and Parmesan cheese, baked in a homemade creamy Alfredo sauce and topped with mozzarella.

Ingredients

Scale
  • 1 box jumbo pasta shells (about 30 shells)
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese, plus 1/4 cup for topping
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1 cup ricotta cheese
  • 1 large egg
  • 1 cup shredded mozzarella cheese, plus 1/2 cup for topping
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the pasta shells according to package directions until al dente. Drain them and rinse with cold water to stop cooking. Set aside.
  3. Prepare the Alfredo sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for one minute until fragrant. Whisk in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in the 1/2 cup Parmesan cheese, salt, and pepper until the sauce is smooth. Remove from heat.
  4. Make the cheese filling: In a large bowl, combine the softened cream cheese, ricotta cheese, egg, shredded chicken, and 1 cup of mozzarella cheese. Mix well until everything is evenly distributed. Stir in the chopped parsley.
  5. Assemble the shells: Gently open each cooked shell and fill it with about two tablespoons of the cheese and chicken mixture. Arrange the filled shells in a single layer in the prepared baking dish.
  6. Pour the prepared Alfredo sauce evenly over the stuffed shells.
  7. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese over the top.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  9. Let the dish rest for 5 minutes before serving.

Notes

  • To prevent dry chicken, use leftover rotisserie chicken or poach the chicken breasts gently in salted water until just cooked through.
  • For a richer sauce, add 2 tablespoons of cream cheese to the Alfredo sauce while it simmers.
  • You can make the filling and sauce ahead of time and assemble the dish up to 24 hours before baking. Keep covered in the refrigerator.

Nutrition

Find it online: https://hungryhearld.com/cheesy-chicken-alfredo-stuffed-shells/