1. Recipes

How to Make Chicken Alfredo Stuffed Shells - A Step-by-Step Guide

Looking for a comforting and delicious dinner idea? Look no further than these Chicken Alfredo Stuffed Shells! This dish takes the classic flavors of chicken alfredo and turns them into a fun and creative pasta dish that the whole family will love. Perfect for a special occasion or a weeknight dinner, these stuffed shells are sure to impress.

Creating this dish is a labor of love, but the end result is well worth the effort. Tender pasta shells are filled with a creamy and flavorful m...

Read more Snack recipes

Ingredients

  • 30 jumbo pasta shells
  • 1 pound skinless, boneless chicken breast halves
  • 1 ½ teaspoons kosher salt, divided
  • 1 ¼ teaspoons ground black pepper, divided
  • 1 tablespoon olive oil
  • ¾ cup ricotta cheese
  • 2 cups shredded Italian cheese blend, divided
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 2 tablespoons heavy whipping cream
  • 2 cups heavy whipping cream
  • ½ cup unsalted butter
  • 2 cloves garlic, finely chopped
  • 1 teaspoon Italian seasoning
  • 2 ½ cups freshly grated Parmesan cheese, divided

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of salted water to a boil over medium-high heat; cook the pasta shells according to package directions for al dente, 9 to 11 minutes. Drain and run under cold water until cool enough to touch. Set aside.
  • Season chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet over medium heat. Add chicken; cook until browned and a thermometer inserted into the thickest portion of the chicken breast registers 165 degrees F (74 degrees C), about 18 minutes, turning halfway through. Remove from heat and transfer chicken from skillet to a cutting board.
  • Shred chicken using 2 forks and set aside.
  • Stir together ricotta, 1 1/2 cup Italian blend cheese, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, chicken, and 2 tablespoons cream in a medium bowl. Set aside.
  • Combine 2 cups cream and butter in a deep, large skillet. Bring to a simmer over medium heat and cook for 2 minutes, stirring occasionally. Whisk in garlic, Italian seasoning, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and cook for 1 more minute.
  • Add 2 cups Parmesan cheese and whisk until melted. Set sauce aside.
  • Add 1 cup sauce to the bottom of a 9x13-inch baking dish.
  • Using a spoon, fill each of the jumbo shells generously with the chicken-ricotta mixture. Lay them seam side up in the baking dish.
  • Pour the remaining sauce all over the top of the jumbo shells. Sprinkle with remaining 1/2 cup Italian blend cheese and 1/2 cup Parmesan cheese.
  • Bake in the preheated oven until bubbly and golden, 20 to 25 minutes. Garnish with more parsley if desired and serve.

    • Nutrition

    769 cal.

    • Total Fat: 55g
    • Saturated Fat: 33g
    • Cholesterol: 201mg
    • Sodium: 1079mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 1g
    • Protein: 38g
    • Potassium: 370mg

    Categories

    Pasta recipes
    Chicken recipes
    Cheese recipes
    Alfredo sauce recipes
    Stuffed shells recipes