Creamy Chicken Alfredo Stuffed Shells

$- 12 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1 cup grated Parmesan cheese - 2 cups Alfredo sauce (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap the chicken for cooked turkey if you like. For a vegetarian option, use spinach or mushrooms instead of chicken. If you want a lighter dish, try using low-fat cheeses. You can also use a dairy-free Alfredo sauce for a vegan version. Feel free to mix in some cooked vegetables, like broccoli or bell peppers, to add more color and taste. Gather these tools to make your cooking easier: - A large pot for boiling pasta - A baking dish, 9x13 inches - A mixing bowl for combining the filling - A spoon or spatula for mixing - Aluminum foil to cover the dish while baking - A measuring cup for accurate amounts These ingredients and tools will help you create creamy Chicken Alfredo stuffed shells that everyone will love! {{ingredient_image_1}} First, gather all your ingredients. You will need jumbo pasta shells, cooked chicken, ricotta, mozzarella, Parmesan, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. This will help your cooking flow smoothly. Start by boiling water in a large pot. Add the jumbo pasta shells and cook them according to the package directions until they are al dente. This usually takes about 8 to 10 minutes. After that, drain the shells and set them aside to cool. In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, and half of the Parmesan. Add the garlic powder, Italian seasoning, salt, and pepper. Mix everything well until it is creamy and smooth. This filling is the heart of your dish. Pour half of the Alfredo sauce into a 9x13 inch baking dish. Spread it evenly on the bottom. Next, take each cooked pasta shell and stuff it with the chicken mixture. Place the stuffed shells in the baking dish. Once they are arranged, pour the remaining Alfredo sauce over them. Make sure every shell is covered. Now, sprinkle the remaining mozzarella and Parmesan cheese on top of the shells. Cover the baking dish with aluminum foil. Bake in your preheated oven at 375°F (190°C) for 20 minutes. After that, remove the foil and bake for another 10 to 15 minutes until the cheese is bubbly and golden. Let it cool for a few minutes, then garnish with chopped parsley before serving. Enjoy your creamy Chicken Alfredo stuffed shells! To make Alfredo sauce at home, you need just a few simple ingredients. Start with: - 1 cup heavy cream - 1/2 cup unsalted butter - 1 cup grated Parmesan cheese - 2 cloves garlic, minced - Salt and pepper to taste In a saucepan, melt the butter over low heat. Add minced garlic and cook for about a minute. Pour in the heavy cream and stir. Let it simmer gently. Gradually whisk in the Parmesan cheese until it melts. Season with salt and pepper. This sauce will be rich and creamy, perfect for your stuffed shells. When it comes to cheese, balance is key. I like to use a mix of three cheeses for flavor. Here’s my go-to blend: - Ricotta cheese for creaminess - Mozzarella cheese for meltiness - Parmesan cheese for sharpness Combine half of your mozzarella and half of your Parmesan into the chicken filling. This mix gives each bite a creamy yet flavorful profile. You can also add a little extra mozzarella on top for a gooey finish. Avoiding mistakes makes cooking more enjoyable. Here are some tips to keep in mind: - Overcooking the pasta: Cook the shells only until al dente. They will cook more in the oven. - Not cooling the shells: Let the shells cool slightly after cooking. This makes stuffing them easier. - Skipping the seasoning: Don’t forget salt and pepper! They bring out the flavors in your filling and sauce. - Covering too tightly: When baking, cover the dish loosely to prevent the cheese from getting too soggy. Following these tips will help you create amazing Chicken Alfredo Stuffed Shells that everyone will love! Pro Tips Use Fresh Herbs: Fresh parsley or basil can elevate the flavor profile of your stuffed shells. Add them both to the filling and as a garnish for a burst of freshness. Experiment with Cheeses: Try mixing different types of cheese, such as goat cheese or fontina, into the filling for a unique twist on this classic dish. Make Ahead: These stuffed shells can be prepared in advance and stored in the refrigerator. Simply bake them when you're ready for a delicious meal. Serve with a Side Salad: Pair your stuffed shells with a crisp green salad to complement the creamy richness of the dish and balance the flavors. {{image_2}} You can easily switch to a vegetarian version of chicken Alfredo stuffed shells. Replace the shredded chicken with spinach or mushrooms. You could also use a mix of both for extra flavor. Add diced bell peppers or zucchini for more texture. This keeps your dish hearty and colorful. While Alfredo sauce is classic, you can try other sauces. A marinara sauce gives a bright and tangy twist. If you like spice, use a spicy arrabbiata sauce. You can even mix Alfredo with pesto for a creamy and herby flavor. Each sauce brings its own unique taste to the stuffed shells. Want more flavor? Add some cooked bacon or sausage to the filling. This adds a nice crunch and savory taste. You can also mix in sun-dried tomatoes or black olives for a Mediterranean touch. Fresh herbs like basil or oregano can brighten your dish too. Each of these add-ins enhances the overall experience. To keep your Chicken Alfredo Stuffed Shells fresh, place them in an airtight container. This helps seal in moisture and flavor. Make sure to let the dish cool before covering it. Store it in the fridge for up to three days. When you are ready to eat, simply take out the portion you want. To reheat your stuffed shells, I suggest using the oven. Preheat it to 350°F (175°C). Place the stuffed shells in a baking dish and cover with foil. Bake for about 20 minutes, or until heated through. You can also use the microwave for a quicker option. Just heat in short bursts, around one minute at a time. Check to see if it's warm enough. If you want to save some for later, freezing is a great option. After cooking, let the stuffed shells cool completely. Then, place them in a freezer-safe container or bag. It is best to use a layer of parchment paper to separate layers. You can freeze them for up to three months. When you’re ready to eat, thaw overnight in the fridge, then reheat as mentioned above. Yes, you can use regular pasta, but it will change the look and feel. Regular pasta will not hold the filling like jumbo shells do. I recommend using large or medium shells for best results. You can also try manicotti if you have it. To make this recipe gluten-free, swap the pasta. Look for gluten-free jumbo shells made from rice or corn. You can also make a gluten-free Alfredo sauce. Just check the labels on all your ingredients. The best way to reheat stuffed shells is in the oven. Preheat the oven to 350°F (175°C). Cover the dish with foil to keep it moist. Heat for about 20 minutes or until warm. You can also microwave them but they may dry out. Yes, you can prepare this dish ahead of time! Assemble the stuffed shells and cover them with foil. Store them in the fridge for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time. This blog covered the key steps to make stuffed shells. We explored ingredients, tools, and step-by-step instructions. I shared tips for sauces, cheese blends, and common mistakes. You can try different variations for more fun. Store leftovers properly to enjoy later. To sum up, making stuffed shells is easy and fun. With some practice, you’ll create a dish your friends will love. Enjoy your cooking journey!$

Creamy Chicken Alfredo Stuffed Shells

Delicious jumbo pasta shells stuffed with a creamy chicken and cheese mixture, topped with Alfredo sauce.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

12 pieces jumbo pasta shells
2 cups cooked chicken, shredded
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups Alfredo sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
to taste Salt and pepper
to taste Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
Pour half of the Alfredo sauce into a 9x13 inch baking dish, spreading it evenly across the bottom.
Carefully stuff each cooked pasta shell with the chicken and cheese mixture and arrange them in the baking dish.
Pour the remaining Alfredo sauce over the stuffed shells, ensuring each shell is covered.
Sprinkle the remaining mozzarella and Parmesan cheeses on top.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Once out of the oven, let it cool for a few minutes, then garnish with chopped fresh parsley before serving.

Notes

Serve the stuffed shells on a large platter with a drizzle of extra Alfredo sauce on top and a sprinkle of fresh parsley for a pop of color.

Keyword Alfredo, chicken, pasta, stuffed shells