Description
This Chicken Alfredo Stuffed Shells recipe combines tender jumbo pasta shells filled with a creamy mixture of shredded chicken, ricotta, mozzarella, and Parmesan cheeses. The shells are smothered in a rich homemade Alfredo sauce, baked until bubbly, and garnished with fresh parsley and extra Parmesan for a comforting, crowd-pleasing Italian-American dish perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 20 jumbo pasta shells
Filling
- 2 cups (300g) cooked, shredded chicken
- 1 cup (250g) ricotta cheese
- 1 cup (120g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
Alfredo Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 ½ cups (360ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional)
For Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese
- Crushed red pepper flakes (optional)
Instructions
- Boil pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 2 minutes less than the package instructions until al dente. Drain and rinse under cold water to prevent sticking.
- Prepare filling: In a mixing bowl, combine the cooked shredded chicken, ricotta cheese, shredded mozzarella, Parmesan cheese, egg, garlic powder, salt, black pepper, and Italian seasoning. Mix thoroughly until evenly combined.
- Make Alfredo sauce: In a saucepan over medium heat, melt the unsalted butter. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream while whisking constantly. Bring to a gentle simmer, ensuring it does not boil. Add grated Parmesan cheese, salt, black pepper, and nutmeg (optional). Stir continuously until the sauce is smooth and has thickened slightly.
- Preheat oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread ½ cup of the prepared Alfredo sauce evenly over the bottom.
- Stuff shells: Spoon 2-3 tablespoons of the chicken and cheese filling into each cooked jumbo shell. Arrange the stuffed shells in the prepared baking dish in a single layer.
- Add sauce and bake: Pour the remaining Alfredo sauce evenly over the stuffed shells. Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Finish baking: Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Remove from oven, garnish with freshly chopped parsley and extra Parmesan cheese. Optionally, sprinkle crushed red pepper flakes for added heat before serving.
Notes
- For best results, cook the pasta shells al dente so they hold their shape when stuffed.
- You can substitute cooked rotisserie chicken for convenience.
- To make a lighter version, reduce the amount of cheese or use half-and-half instead of heavy cream, but the sauce will be less rich.
- If you prefer a spicier kick, add crushed red pepper flakes into the Alfredo sauce.
- Leftovers keep well refrigerated in an airtight container for up to 3 days and reheat nicely in the oven.
- Fresh parsley can be substituted with basil or oregano for a different herbal note.
