Chicken Alfredo Stuffed Shells
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 15 mins
-
Servings
40 shells
-
Calories
311 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Alfredo Stuffed Shells
Report
Stuffed Pasta Shells with Chicken, Broccoli, Cheese and smothered in Alfredo sauce! You'll love this easy, freezer friendly, weeknight dinner recipe!
Share:
Ingredients
- 1 box jumbo pasta shells, cooked 16 ounce (about 40 shells)
- 1 ½ pounds boneless skinless chicken breasts cooked and shredded
- 1 ½ cups broccoli florets diced
- 6 ounce cream cheese softened
- 3 cloves garlic pressed
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup shredded Parmesan cheese
- 1 cup shredded Mozzarella cheese
- 2 jars Alfredo sauce
Instructions
- Cook pasta shells according to package to al dente. Drain and set aside.
- In a large bowl, combine cooked, shredded chicken with broccoli, cream cheese, garlic, salt, and pepper. Mix until well combined.
- Using a 2 Tbsp cookie scoop, fill each pasta shell with a scoop of chicken mixture.
- In a large baking dish, pour one jar of alfredo sauce in the bottom of the dish. Add a single layer of pasta shells. Drizzle remaining jar of alfredo sauce over the top and sprinkle with parmesan and mozzarella cheese. Cover dish with foil.
- Bake in a 350°F oven for 40 minutes. Remove foil and return to oven for an additional 5-10 minutes until cheese is melted on top!
Notes
- To freeze Chicken Alfredo Pasta Shells, complete steps 1-3. Once the shells are stuffed, spread them out on a cookie sheet and freeze for 15-30 minutes. Then transfer to gallon-sized ziplock freezer bags and store them.
- Bake the shells after freezing, resume the process with step 4. Cover and bake with foil on top for one hour. Then finish with 5-10 minutes more in the oven, uncovered, to melt the cheese.
- Scale this recipe down by only cooking the number of shells you need for each meal. For example, 10 shells will need ¼ cup parmesan cheese, ¼ cup mozzarella cheese, and ½ jar alfredo sauce.
- To change up the filling in the shells, you have options. Try using small-diced asparagus, kale, zucchini, or red bell pepper. It’s best to cook them briefly in a skillet before baking, so they turn out nice and tender.
Nutrition Information
Show Details
Serving
4shells
Calories
311kcal
(16%)
Carbohydrates
8g
(3%)
Protein
30g
(60%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
Cholesterol
101mg
(34%)
Sodium
555mg
(23%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 40shells
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 4shells | |
| Calories | 311kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 101mg | 34% |
| Sodium | 555mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
