Chicken Alfredo Stuffed Shells
These Chicken Alfredo Stuffed Shells are creamy, cheesy, and comforting! Jumbo pasta shells filled with chicken and three cheeses, baked in a rich Alfredo sauce.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Baking Dish
- Aluminum Foil
- Measuring cups and spoons
- Spoon or spatula
Ingredients
- 12 large jumbo pasta shells
- 1 lb cooked chicken breast shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- 2 cups Alfredo sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
Build Chicken Alfredo Stuffed Shells Step by Step
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 12 minutes. Be careful not to overcook, as the shells will continue cooking in the oven. Drain and rinse under cold water to stop cooking and prevent sticking.
- In a large bowl, combine the shredded chicken breast, ricotta cheese, shredded mozzarella, half of the grated parmesan, garlic powder, onion powder, salt, and pepper. Mix thoroughly until everything is well incorporated.
- Using a spoon, carefully fill each cooked shell with a generous amount of the chicken and cheese mixture. Place the stuffed shells seam side up in a greased baking dish.
- Pour the Alfredo sauce evenly over the stuffed shells, ensuring each shell is covered with sauce. Sprinkle the remaining parmesan cheese on top. Cover the dish with aluminum foil and bake at 350°F (175°C) for 25 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown slightly.
- Once baked, let the dish cool for a few minutes. Garnish with freshly chopped parsley for a burst of color and freshness. Serve hot and enjoy!
Notes
- Do not overcook the pasta shells; they should be al dente as they continue cooking in the oven.
- Season the filling well with salt, pepper, and spices to avoid blandness.
- Cover the dish with foil while baking to keep the shells moist.
- Warm the Alfredo sauce slightly before pouring it over the shells for even baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.