Chicken Alfredo Stuffed Shells Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 people
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Calories
942 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Alfredo Stuffed Shells Recipe
Description
This recipe uses cooked, cubed chicken combined with ricotta, mozzarella, parmesan cheeses, eggs, salt, and pepper to create a creamy filling for jumbo cooked pasta shells. The filling is spooned into shells arranged seam side down in a baking dish spread with a thick Alfredo sauce. The sauce itself is made by forming a roux with butter and flour, then whisking in milk, heavy cream, grated parmesan, garlic, and fresh parsley, resulting in a smooth, velvety texture.
Once the shells are filled and covered with more sauce and cheese, they bake until bubbling and golden brown on top. The finished dish offers cheesy, tender bites with a creamy sauce binding the flavors. The garlic and parsley in the Alfredo sauce provide a mild herbal note complementing the cheeses and chicken.
Chicken Alfredo Stuffed Shells make a hearty main dish suitable for family meals or gatherings. They can be served with a simple salad or steamed vegetables for a balanced meal. The casserole reheats well and can be stored refrigerated for several days.
To prevent the shells from sticking, rinsing them with cold water after cooking is recommended. Various cooked chicken types can be used, including grilled or rotisserie.
Ingredients
- 12 ounces jumbo pasta shells
- 2 cups chicken breast chopped into cubes, cooked
- 15 ounces ricotta cheese 1 carton
- 1½ cups mozzarella cheese divided
- 2¼ cups Parmesan Cheese divided, grated
- 2 egg
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup heavy cream
- 2 cloves garlic minced
- 2 tablespoons parsley fresh
- salt to taste
- black pepper to taste
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
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use grilled, baked, pan-fried, or rotisserie chicken for the filling.
- Rinse cooked pasta shells with cold water immediately after draining to prevent sticking. If they begin to stick, rinse again gently to separate.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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