Creamy Chicken Alfredo Stuffed Shells Recipe
Delicious Chicken Alfredo Stuffed Shells combine tender pasta shells filled with a creamy chicken and cheese mixture, baked to perfection with rich Alfredo sauce for a comforting Italian-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Pasta
- 12 large pasta shells
Filling
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Sauce
- 2 cups Alfredo sauce (store-bought or homemade)
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Cook Pasta Shells: Boil large pasta shells in salted water according to package instructions until al dente. Drain and set aside to cool.
- Prepare Filling: In a bowl, combine shredded cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well until fully incorporated.
- Stuff Shells: Carefully fill each cooked pasta shell with the chicken and cheese mixture using a spoon.
- Assemble in Baking Dish: Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining Alfredo sauce evenly over the stuffed shells, then sprinkle with additional Parmesan cheese.
- Bake: Preheat your oven to 350°F (175°C). Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until the sauce is bubbly and the cheese is golden.
- Serve: Let the stuffed shells rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Use cooked rotisserie chicken to save time.
- Feel free to add spinach or mushrooms to the filling for added flavor and nutrition.
- For a lighter option, substitute half the cheeses with low-fat versions.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Keywords: Chicken Alfredo, Stuffed Shells, Baked Pasta, Italian Dinner, Creamy Chicken Pasta
