Chicken Alfredo Stuffed Shells Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
6
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Calories
393 kcal
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Course
Main Course
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Cuisine
American
Chicken Alfredo Stuffed Shells Recipe
Description
This recipe begins by cooking large pasta shells to al dente, then mixing ricotta cheese with egg, grated Parmesan, thawed and drained spinach, and cooked chicken to create the filling. A separate homemade Alfredo sauce is prepared by sautéing minced garlic, adding chicken broth, half and half, heavy cream, seasoning, and Parmesan cheese, simmered until thickened.
In a baking dish, some Alfredo sauce is spread, shells are arranged and stuffed with the ricotta mixture, then covered with remaining sauce. After baking covered at 350°F for 30 minutes, the casserole is topped with shredded Italian cheese blend and baked uncovered until the cheese melts. The result is a creamy, cheesy pasta dish with mild garlic and herb flavors complemented by tender spinach and chicken.
This dish is suitable for family dinners or gatherings and can be served with a simple side salad or garlic bread to complete the meal.
Ingredients
- 18 Large pasta shells from a 16 oz package
- 15 oz ricotta cheese
- 1 Large egg slightly beaten
- 1/4 cup Parmesan Cheese grated
- 2 cups spinach frozen cut leaf, thawed, squeezed to drain
- 1 cup chicken cooked and chopped
- 1 tsp garlic salt with parsley flakes
- 2 cups Italian cheese blend shredded
Homemade Alfredo Sauce
- 1 cup chicken broth
- 1 cup half and half
- 1/2 cup heavy whipping cream
- 1 cup Parmesan Cheese
- 1/2 Tsp garlic minced
- salt
- black pepper
Instructions
- Cook pasta according to package directions. Rinse and drain.
- While your pasta is cooking, mix ricotta cheese, egg, parmesan cheese, spinach and chicken in a medium bowl. Set aside.
- Prepare Alfredo sauce by adding garlic to a pan and saute for 1 minute. Add broth, let bubble. Then add half&half, whipping cream, salt and pepper and parmesan cheese. Whisk constantly till combined. Allow liquid to heat up and thicken for a few minutes.
- Spread 1 cup of alfredo sauce in the bottom of a 13x9-inch glass baking dish. Arrange shells on top of sauce. Spoon about 2 tablespoons ricotta mixture into each pasta shell until all shells are full.
- Cover with foil and bake at 350 for 30 minutes. Sprinkle with Italian cheese blend and bake uncovered for an additional 5 to 10 minutes or until cheese is melted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 138mg | 46% |
| Sodium | 970mg | 40% |
| Potassium | 242mg | 5% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 455mg | 46% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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