Chicken Alfredo Stuffed Shells
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6
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Calories
770 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Alfredo Stuffed Shells
Description
This recipe features jumbo shells filled with a mixture of shredded cooked chicken, ricotta cheese, mozzarella, Parmesan, Italian seasoning, salt, and pepper. The shells hold a generous, creamy filling. The Alfredo sauce is prepared by making a roux from melted butter and flour, then whisking in milk and heavy cream until thickened, finally mixing in Parmesan for richness.
After coating the baking dish with part of the sauce, the stuffed shells are arranged in a single layer and covered with the remaining sauce and shredded mozzarella. Baking for 25 minutes melts cheese and allows flavors to meld while developing a slight golden color on top. The crisp bacon, diced tomatoes, and parsley garnish add contrasting textures and bright flavor to the dish.
Chicken Alfredo Stuffed Shells serve well as a main course, combining pasta and protein in a creamy, cheesy casserole form. It’s suitable for family meals offering a rich and filling entree with both creamy and savory elements.
Ingredients
- 12 ounces jumbo shells pasta cooked according to package directions
- 2 cups chicken cooked shredded
- 1 container ricotta cheese
- 1 1/2 cups mozzarella cheese divided use, shredded
- 1 cup Parmesan Cheese divided use, grated
- 2 teaspoons Italian seasoning dried
- salt to taste
- black pepper to taste
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups milk whole
- 1 cup heavy cream
- 4 lices Bacon cooked and crumbled
- 1/2 cup diced tomatoes
- 2 tablespoons parsley chopped
- cooking spray
Instructions
- Preheat the oven to 375 degrees. Coat a 9"x13" pan with cooking spray.
- In a large bowl, stir together the chicken, ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, Italian seasoning and salt and pepper to taste.
- Melt the butter in a large pan over medium heat. Whisk in the flour and cook for 1 minute.
- Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened.
- Add the remaining 3/4 cup parmesan cheese to the milk mixture, along with salt and pepper to taste.
- Stir until cheese has melted.
- Spread 1/3 of the sauce into the bottom of the prepared pan.
- Spoon the chicken filling into the jumbo shells, and arrange the shells in a single layer in the pan.
- Spoon the remaining sauce over the top and sprinkle with 1 cup mozzarella cheese.
- Bake, uncovered, for 25 minutes or until pasta is bubbly and cheese has just started to brown.
- Sprinkle the bacon, tomatoes and parsley over the top, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 770 kcal
% Daily Value*
| Calories | 770kcal | 39% |
| Carbohydrates | 54g | 18% |
| Protein | 44g | 88% |
| Fat | 43g | 66% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 196mg | 65% |
| Sodium | 623mg | 26% |
| Potassium | 563mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1590IU | 32% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 627mg | 63% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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