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Chicken Alfredo Stuffed Shells Recipe
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 people
Calories: 942 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.