Description
These Chicken Alfredo Stuffed Shells are the ultimate comfort food! Jumbo pasta shells are stuffed with creamy, seasoned chicken and smothered in rich Alfredo sauce. Topped with melted mozzarella cheese, this dish is an absolute crowd-pleaser that’s perfect for dinner or special occasions!
Ingredients
Units
Scale
- 12 jumbo pasta shells (uncooked)
- 2 cups cooked chicken, shredded or chopped (about 2 boneless, skinless chicken breasts)
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 jar (15 oz) Alfredo sauce
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
Instructions
- Cook the pasta: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the filling: In a mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Make the Alfredo sauce: In a saucepan, melt the butter over medium heat. Add the heavy cream, garlic powder, basil, and oregano. Stir and bring the mixture to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- Assemble the stuffed shells:
- Spread 1/4 cup of the Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Stuff each cooked pasta shell with the chicken and cheese mixture and place them in the baking dish.
- Top with sauce and cheese: Pour the remaining Alfredo sauce over the stuffed shells, covering them evenly. Sprinkle the top with additional shredded mozzarella cheese.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley before serving. Enjoy!
Notes
- You can use rotisserie chicken to save time, or add spinach or mushrooms to the filling for extra flavor.
- For a lighter version, use a reduced-fat Alfredo sauce and ricotta cheese.
- To make ahead, assemble the dish and refrigerate it for up to 24 hours before baking.
Nutrition
- Serving Size: 1/4 of the dish (3 stuffed shells)
- Calories: 560
- Sugar: 3g
- Sodium: 830mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg