Chicken Alfredo Stuffed Shells
This Chicken Alfredo Stuffed Shells recipe is creamy, cheesy, and packed with savory ground chicken for a comforting, crowd-pleasing dinner everyone will love.
Equipment
- Large Pot
- Large Skillet
- 9x13 inch Baking Dish
Ingredients
- 12 large jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups Alfredo sauce (store-bought or homemade)
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 12 jumbo pasta shells and cook them according to the package instructions until al dente, about 9 to 11 minutes. Drain and rinse with cold water. Set aside on a clean kitchen towel.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté minced garlic for about 30 seconds until fragrant. Add ground chicken and cook until no longer pink, about 6 to 8 minutes. Season with salt, pepper, and 1 teaspoon Italian seasoning. Remove from heat and let cool slightly.
- In a medium bowl, combine cooked chicken, 1 cup ricotta cheese, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan. Mix thoroughly and adjust seasoning if needed.
- Preheat oven to 375°F (190°C). Spread about 1 cup Alfredo sauce on the bottom of a 9x13-inch baking dish. Stuff each pasta shell with chicken and cheese mixture and place in baking dish in a single layer.
- Pour remaining Alfredo sauce evenly over stuffed shells. Optionally sprinkle extra mozzarella and Parmesan on top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let shells rest for 5 minutes after baking. Garnish with freshly chopped parsley. Serve warm and enjoy.
Notes
- Do not overcook pasta shells to prevent them from breaking when stuffed.
- You can substitute shredded pre-cooked chicken for ground chicken for a time saver.
- Store leftovers in the fridge for up to 3 days; reheat covered in oven or microwave.
- Try adding spinach, artichoke hearts, or mushrooms to the filling for variations.
- Make homemade Alfredo sauce for extra richness and creaminess.