Chicken Alfredo Stuffed Shells Recipe

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    35 mins

  • Servings

    4 servings

  • Calories

    991 kcal

  • Course

    Dinner

  • Cuisine

    Italian, American

Chicken Alfredo Stuffed Shells Recipe

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

Servings
  • 8 ounces jumbo pasta shells

Filling

  • cups rotisserie chicken shredded
  • 1 cup full fat ricotta cheese
  • cup freshly grated Parmesan cheese
  • cup freshly grated mozzarella cheese
  • 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
  • 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)
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Instructions

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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).
  4. Using a colander or strainer, drain the pasta to remove all the water. Set the drained jumbo pasta shells aside.
  5. 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.
  6. Stuff the shells with the prepared chicken mixture and set them aside.
  7. Heat a skillet over medium heat, melt the butter, and add minced garlic. Cook for a minute.
  8. Stir in the heavy cream and cook for 2 minutes.
  9. 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.
  10. Pour the sauce over the baking dish, arrange the stuffed pasta shells, and sprinkle mozzarella cheese on top.
  11. Bake the stuffed shells for 18-20 minutes until the cheese has melted.
  12. 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.

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5.0

6 reviews
Excellent

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