Chicken Alfredo Stuffed Shells Recipe

Name: Chicken Alfredo Stuffed Shells Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 people
Ingredients: 12 ounces jumbo pasta shells; 2 cups cooked chicken breasts; 15 ounces ricotta cheese; 1½ cups mozzarella; 2¼ cups grated Parmesan cheese; 2 eggs; 4 tablespoons butter; 2 tablespoons flour; 2 cups milk; 1 cup heavy cream; 2 cloves garlic; 2 tablespoons fresh parsley; salt and pepper

User Reviews

4.6

492 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6 people
Calories
942 kcal
Course
Main Course
Cuisine
Italian

Chicken Alfredo Stuffed Shells Recipe

Nevaeh Jackson

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Wonderfully cheesy and creamy, these chicken alfredo stuffed shells are all kinds of delicious. Simple and easy to make, they are perfect for a comfort food dinner.

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Ingredients

Servings

12 ounces jumbo pasta shells
2 cups cooked chicken breasts chopped into cubes
15 ounces ricotta cheese 1 carton
1½ cups mozzarella divided
2¼ cups grated Parmesan cheese divided
2 eggs
4 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup heavy cream
2 cloves garlic minced
2 tablespoons fresh parsley
salt and pepper to taste

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Instructions

Preheat the oven to 375℉. Grease a 9x13 inch baking dish and set aside.
Bring a large pot of water to a boil. Add in a generous pinch of salt and cook the pasta shells according to the package directions. Drain and rinse with cold water to prevent sticking.
In a medium bowl, stir together the ricotta, 1 cup mozzarella, 1 cup parmesan, eggs, cooked chicken, and a pinch of salt and pepper.
In a large skillet over medium heat, melt the butter. Whisk in the flour and cook until the mixture turns golden brown. Whisk in the milk, then heavy cream, 1 cup parmesan, garlic and parsley. Cook, whisking constantly, until thickened.
Spread 1 cup of the sauce in the bottom of the prepared pan. Fill the shells with the chicken and cheese mixture and place them in the pan, seam side down.
Pour the remaining sauce over the shells and sprinkle with remaining mozzarella and parmesan. Bake for 25-30 minutes until the sauce is bubbling and the cheese is golden brown. Sprinkle with extra parsley, if desired, and serve.

Notes

Storage: Store chicken alfredo stuffed shells in an airtight container in the refrigerator for 3 days.
Store chicken alfredo stuffed shells in an airtight container in the refrigerator for 3 days.
For the chicken: Use grilled, baked, or pan-fried chicken. Even rotisserie will work!
To keep the shells from sticking: drain them in a colander and immediately rinse them with cold water. If they start to stick, don’t pull them apart. Rinse them in cold water again and they should release themselves.

Nutrition Information

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Calories 942kcal (47%) Carbohydrates 54g (18%) Protein 56g (112%) Fat 55g (85%) Saturated Fat 33g (165%) Trans Fat 1g Cholesterol 268mg (89%) Sodium 1179mg (49%) Potassium 562mg (16%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 1979IU (40%) Vitamin C 2mg (2%) Calcium 855mg (86%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 942 kcal

% Daily Value*

Calories	942kcal	47%
Carbohydrates	54g	18%
Protein	56g	112%
Fat	55g	85%
Saturated Fat	33g	165%
Trans Fat	1g	50%
Cholesterol	268mg	89%
Sodium	1179mg	49%
Potassium	562mg	12%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	1979IU	40%
Vitamin C	2mg	2%
Calcium	855mg	86%
Iron	2mg	11%