Chicken Alfredo stuffed shells are a delicious and satisfying Italian-American dish that combines the creamy richness of Alfredo sauce with the hearty flavors of chicken and pasta. This dish typically consists of large pasta shells that are stuffed with a mixture of cooked chicken, ricotta cheese, Parmesan cheese, garlic, and herbs, and then baked in a creamy Alfredo sauce.
How To Make:
To make Chicken Alfredo stuffed shells, you first need to cook the pasta shells until they are al dente. While the pasta is cooking, you can prepare the filling by combining cooked chicken with ricotta cheese, Parmesan cheese, minced garlic, chopped herbs, and salt and pepper to taste. Once the pasta shells are cooked and drained, you can stuff them with the chicken and cheese mixture and place them in a baking dish.
Next, you will need to prepare the Alfredo sauce by melting butter in a saucepan and adding heavy cream, minced garlic, and grated Parmesan cheese. Cook the sauce until it thickens slightly, and then pour it over the stuffed shells in the baking dish. Finally, bake the dish in the oven until the sauce is bubbly and the cheese is melted and golden brown.
Tips and Variations:
Tips:
Use a large pot of salted water to cook the pasta shells. Make sure the water is boiling before adding the pasta, and stir occasionally to prevent the shells from sticking together.
To save time, you can use pre-cooked chicken or rotisserie chicken in the filling.
If you want to add some vegetables to the filling, you can sauté some spinach, mushrooms, or bell peppers and mix them in with the chicken and cheese.
Be sure to season the filling and the sauce well with salt and pepper, as the pasta shells can absorb a lot of flavors.
You can top the baked shells with additional grated Parmesan cheese or chopped herbs like basil or parsley for extra flavor and freshness.
Variations:
You can make a vegetarian version of this dish by omitting the chicken and using chopped mushrooms or spinach in the filling instead.
For a spicy twist, you can add some red pepper flakes or diced jalapeños to the filling or the sauce.
You can use different types of pasta shells, such as jumbo conchiglie or manicotti, for a different texture and presentation.
Instead of Alfredo sauce, you can use tomato sauce or pesto for a different flavor profile.
You can also experiment with different types of cheese in the filling, such as mozzarella, fontina, or goat cheese, to add some variety to the dish.
Ingredients:
- 1 box jumbo pasta shells
- 2 cups cooked shredded chicken
- 2 cups Alfredo sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions:
Preheat the oven to 350°F.
The large pasta shells should be prepared as directed on the packaging. Drain and set aside.
In a bowl, combine the cooked shredded chicken, ricotta cheese, Parmesan cheese, parsley, garlic, salt, and pepper.
A baking dish should have a thin coating of Alfredo sauce on the bottom.
Stuff each pasta shell with the chicken mixture and place them in the baking dish.
Pour the remaining Alfredo sauce over the stuffed shells, and sprinkle with shredded mozzarella cheese.
Bake for 30 minutes with the foil covering the baking dish. The cheese should be melted and bubbled after another 10 minutes of baking after removing the foil.
Let the stuffed shells cool for a few minutes before serving. Enjoy!