Description
Creamy chicken alfredo stuffed shells bring Italian comfort to your dinner table with luxurious pasta pockets filled with tender chicken and rich cheese. Pasta lovers will savor each delightful bite of this comforting classic that satisfies hunger and warms hearts.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) jumbo pasta shells (about 24 shells)
- 2 cups cooked chicken (shredded)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Binding and Seasoning Ingredients:
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Garnish and Sauce Ingredients:
- 1 tablespoon fresh parsley (chopped, for garnish)
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Instructions
- Carefully boil water in a generously salted pot, then submerge jumbo pasta shells. Cook until they reach perfect tenderness, ensuring they maintain structural integrity. Gently drain and cool with cold water to halt cooking process.
- Create a sumptuous filling by blending shredded chicken with creamy ricotta, melted mozzarella, aged Parmesan, whisked egg, and aromatic seasonings. Mix thoroughly until ingredients harmonize into a uniform mixture.
- Craft a velvety Alfredo sauce by gently melting butter and sautéing minced garlic until fragrant. Slowly introduce heavy cream, whisking continuously. Incorporate Parmesan and seasonings, stirring until the sauce transforms into a silky, luxurious consistency.
- Prepare the baking vessel by preheating the oven and spreading a thin layer of Alfredo sauce across the bottom. Meticulously fill each shell with the chicken mixture, arranging them carefully in the dish. Lavishly drench the shells with remaining sauce, optionally crowning with an additional layer of cheese.
- Encase the dish with aluminum foil and bake until heated through. Remove the foil for the final moments of cooking, allowing the cheese to develop a golden, slightly crisp surface. Garnish with freshly chopped parsley and serve immediately while piping hot.
Notes
- Make sure pasta shells are al dente to prevent them from becoming mushy during baking, which helps maintain the perfect texture and structure.
- Use rotisserie chicken or leftover grilled chicken for a quick and convenient protein option that adds extra flavor to the filling.
- Opt for whole milk ricotta for a creamier, richer filling that binds the ingredients together more effectively.
- Customize the dish by adding spinach or sun-dried tomatoes to the chicken mixture for extra nutrition and depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 575
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg