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Chicken Alfredo stuffed shells are a delicious and easy-to-make pasta dish that combines tender pasta shells, creamy Alfredo sauce, and savory chicken. To make this dish, jumbo pasta shells are filled with a mixture of shredded chicken, ricotta cheese, mozzarella cheese, and herbs, then smothered in a rich and flavorful Alfredo sauce.
How To Make:
To start, the pasta shells are cooked according to package instructions until al dente, then drained and rinsed with cold water to stop the cooking process. While the shells are cooking, the chicken is seasoned with salt, pepper, and garlic powder, then cooked in a skillet until browned and cooked through. Once the chicken is done, it is shredded and mixed with ricotta cheese, mozzarella cheese, parsley, and basil.
Next, a baking dish is prepared with a layer of Alfredo sauce on the bottom. The cooked pasta shells are then filled with the chicken and cheese mixture and placed in the baking dish. Finally, the shells are topped with more Alfredo sauce and shredded mozzarella cheese before being baked in the oven until the cheese is melted and bubbly.
Tips and Variations:
Tips:
Be sure to cook the pasta shells al dente, so they hold their shape and texture when baked.
Rinse the cooked pasta shells with cold water to stop the cooking process and make them easier to handle when filling.
Season the chicken well with salt, pepper, and garlic powder for extra flavor.
Use a good quality Alfredo sauce or make your own for the best results.
Top the stuffed shells with a little extra shredded cheese for added flavor and texture.
Variations:
Add some vegetables to the chicken and cheese mixture, such as chopped spinach, sun-dried tomatoes, or roasted red peppers.
Replace the chicken with cooked and crumbled Italian sausage for a meatier version.
Make a vegetarian version by using spinach and mushrooms instead of chicken.
Make it spicy by adding red pepper flakes or a sprinkle of cayenne pepper to the chicken mixture.
Use different types of cheese, such as fontina, Parmesan, or Asiago, to change up the flavor.
Ingredients:
- 16 jumbo pasta shells
- 2 cups cooked and shredded chicken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 jar (15 oz) Alfredo sauce
Instructions:
Preheat the oven to 375°F (190°C).
Cook the pasta shells according to the package instructions in salted boiling water until al dente. Drain and rinse under cold water.
In a large bowl, combine the cooked and shredded chicken, ricotta cheese, 1/2 cup of the shredded mozzarella cheese, parsley, basil, salt, pepper, and garlic powder. Mix well.
Spread a thin layer of Alfredo sauce on the bottom of a 9x13-inch baking dish.
Stuff each pasta shell with the chicken and cheese mixture and place it in the baking dish. Repeat with the remaining shells.
Pour the remaining Alfredo sauce over the stuffed shells, covering them completely.
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top of the Alfredo sauce.
Bake the baking dish for 25 minutes in a preheated oven with the foil covering.
After 10 to 15 minutes, take the foil off and continue baking until the cheese is melted and bubbling.
Serve hot and enjoy!
Note: You can make this dish ahead of time and refrigerate until ready to bake. Just be sure to cover tightly with foil or plastic wrap. Bake for an additional 5-10 minutes if baking from cold.
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