Chicken Alfredo Stuffed Shells
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
769 kcal
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Course
Main Course
Chicken Alfredo Stuffed Shells
Description
The recipe begins by cooking jumbo pasta shells until just al dente, then cooling them to prevent sticking. Alfredo sauce is prepared by simmering butter, garlic, cream, and milk, then tempering in eggs and stirring in cheeses for a silky texture seasoned with salt and pepper.
The filling mixes shredded chicken, chopped steamed broccoli, and half the Alfredo sauce, which is spooned into each shell and arranged in a baking dish with sauce on the bottom. The remaining sauce is poured over the shells and sprinkled with mozzarella cheese before baking.
Baking at 350°F melts the cheese topping and heats the filling thoroughly, resulting in a rich, creamy casserole with layers of tender pasta and flavorful filling. The dish can be assembled ahead and refrigerated, or frozen before baking, then thawed and baked later.
Freezing the prepared dish without baking preserves texture and flavor, while reheating instructions ensure a creamy and hot casserole. This makes the recipe suitable for meal planning or entertaining.
Ingredients
- 12 ounce box jumbo pasta shells
- 2 1/2 cups chicken shredded (I use rotisserie, cooked
- 1 1/2 cups broccoli steamed and chopped, fresh
Alfredo sauce:
- 3 Tablespoons butter unsalted
- 3 cloves garlic , minced
- 1 cup heavy whipping cream
- 1 1/4 cups milk whole
- 2/3 cup Parmesan Cheese freshly grated
- 3/4 cup mozzarella cheese divided, shredded
- 2 large egg beaten, yolk
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.
Make alfredo sauce:
- Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer.
- Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls. Slowly add the egg mixture to the saucepan and stir to combine. Remove from heat.
- Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
- In a large mixing bowl toss together chicken, broccoli, and 1/2 cup alfredo sauce.
- Add a spoonful of alfredo sauce to the bottom of a 9x13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
- Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
- Bake at 350 degrees F for about 25 minutes or until warm and bubbly.
- Next time try lasagna stuffed shells or pizza stuffed shells!
Notes
- You can assemble the stuffed shells up to the baking step and refrigerate them covered for up to one day before baking.
- For freezing, slightly undercook pasta by 2-3 minutes, assemble without baking, wrap tightly, and freeze up to 2 months.
- To bake from frozen, thaw overnight, remove plastic wrap, cover with foil, bake 45 minutes, then uncover and bake 15-20 more minutes until bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 769 kcal
% Daily Value*
| Calories | 769kcal | 38% |
| Carbohydrates | 58g | 19% |
| Protein | 33g | 66% |
| Fat | 44g | 68% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 228mg | 76% |
| Sodium | 409mg | 17% |
| Potassium | 506mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1550IU | 31% |
| Vitamin C | 26.1mg | 29% |
| Calcium | 427mg | 43% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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