Chicken Alfredo Stuffed Shells
Ingredients
- Stuffed Shells:
- 20 jumbo pasta shells
- 2 cups cooked chicken shredded or diced
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
- Alfredo Sauce:
- 2 cups heavy cream
- ½ cup unsalted butter
- 1½ cups grated Parmesan cheese
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg optional
- Topping:
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F. Grease 9x13 inch baking dish.
- Cook shells until al dente. Drain. Rinse with cold water.
- Mix chicken, ricotta, ½ cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley.
- For sauce, melt butter in saucepan over medium heat.
- Add garlic. Cook 30 seconds.
- Add heavy cream. Simmer gently.
- Reduce to low. Whisk in Parmesan, salt, pepper, and nutmeg.
- Stir until cheese melts and sauce thickens (3 to 4 minutes). Remove from heat.
- Pour 1 cup Alfredo sauce in bottom of baking dish.
- Stuff each shell with 2 tablespoons chicken filling.
- Arrange shells in dish seam side up.
- Pour remaining sauce over shells.
- Sprinkle 1 cup mozzarella on top.
- Cover with foil.
- Bake 25 minutes covered.
- Remove foil. Bake 5 more minutes until cheese is bubbly.
- Rest 5 minutes.
- Garnish with parsley. Serve hot.
Notes
- Cook shells al dente — they cook more in the oven
- Rinse with cold water to stop cooking
- Do not overstuff — 2 tablespoons per shell
- Use rotisserie chicken to save time
- Cover while baking to prevent burning
- Let rest for 5 minutes before serving
- Make ahead up to 24 hours — refrigerate
- Freeze unbaked up to 3 months
- Can use jarred Alfredo sauce
- Store leftovers up to 3 days