Chicken Alfredo Stuffed Shells Recipe
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5.0
6 reviews
Excellent
Chicken Alfredo Stuffed Shells Recipe
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This Chicken Alfredo Stuffed Shells recipe is a family favorite made with yummy jumbo pasta shells stuffed with creamy ricotta, parmesan, mozzarella, and rotisserie chicken filling. Then it's topped with a perfectly flavored homemade sauce for an easy 30 minute weeknight dinner!
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Ingredients
- 8 ounces jumbo pasta shells
Filling
- 1½ cups rotisserie chicken shredded
- 1 cup full fat ricotta cheese
- ⅓ cup freshly grated Parmesan cheese
- ⅓ cup freshly grated mozzarella cheese
- ⅓ cup sour cream
- 1 teaspoon dried Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
Sauce
- 2 Tablespoons salted butter
- 2 cloves garlic minced
- 1½ cups heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of water (about 4 quarts) to a rolling boil. Add 1 tablespoon of table salt to season the water for the pasta.
- Carefully add the pasta to the boiling water, stirring gently to prevent sticking. Follow the cooking time specified on the pasta package (usually around 9 minutes).
- Using a colander or strainer, drain the pasta to remove all the water. Set the drained jumbo pasta shells aside.
- Meanwhile, prepare the chicken filling by combining the ingredients: chicken, ricotta cheese, parmesan cheese, mozzarella cheese, sour cream, Italian seasonings, black pepper, and salt. Mix until well combined.
- Stuff the shells with the prepared chicken mixture and set them aside.
- Heat a skillet over medium heat, melt the butter, and add minced garlic. Cook for a minute.
- Stir in the heavy cream and cook for 2 minutes.
- Add the parmesan cheese, Italian seasonings, salt, pepper, and crushed red pepper flakes. Let it simmer for 4-5 minutes until the sauce slightly thickens.
- Pour the sauce over the baking dish, arrange the stuffed pasta shells, and sprinkle mozzarella cheese on top.
- Bake the stuffed shells for 18-20 minutes until the cheese has melted.
- Garnish the pasta with parsley and red pepper flakes before serving.
Notes
- Storage
- Store: Store your stuffed shells once they have completely cooled to room temperature in an airtight container, or covered tightly in plastic wrap, in the refrigerator for 4-5 days. Reheat the shells for 1-2 minutes in the microwave before serving them again. You may want to add a dash of water or chicken broth to the dish to keep it from drying out.
- Freezing: Follow the directions up to step 7, then place the stuffed shells in a Ziploc bag or a freezer container and freeze them for up to 1-2 months. Defrost them thoroughly before reheating them and continuing with the recipe.
Nutrition Information
Show Details
Calories
991kcal
(50%)
Carbohydrates
52g
(17%)
Protein
51g
(102%)
Fat
65g
(100%)
Saturated Fat
37g
(185%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
0.2g
Cholesterol
268mg
(89%)
Sodium
1445mg
(60%)
Potassium
373mg
(11%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2160IU
(43%)
Vitamin C
1mg
(1%)
Calcium
496mg
(50%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 991 kcal
% Daily Value*
| Calories | 991kcal | 50% |
| Carbohydrates | 52g | 17% |
| Protein | 51g | 102% |
| Fat | 65g | 100% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 268mg | 89% |
| Sodium | 1445mg | 60% |
| Potassium | 373mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2160IU | 43% |
| Vitamin C | 1mg | 1% |
| Calcium | 496mg | 50% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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