Creamy Chicken Alfredo Stuffed Shells

$- 20 jumbo pasta shells - 2 cups cooked chicken, shredded or diced - 1 cup ricotta cheese - 1 cup grated mozzarella cheese, divided - ½ cup grated Parmesan cheese - 2 cups Alfredo sauce (store-bought or homemade) - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped, for garnish This dish starts with jumbo pasta shells. They hold the filling well and look fun. You'll need about 20 shells for a good meal. Next, cooked chicken adds protein. You can shred or dice it, whichever you prefer. Cheese is key to creamy flavor. Use 1 cup of ricotta cheese for smoothness. Mozzarella cheese brings stretch and gooeyness. You’ll divide this cheese; half goes in the filling, and half on top. Don’t forget the Parmesan cheese; it adds a nice bite. For sauce, you can use 2 cups of Alfredo sauce. You may choose store-bought, but homemade is great too. Garlic adds a punch of flavor. Just 2 cloves, minced, will do. Italian seasoning gives it a warm, herby taste. Lastly, add salt and pepper to your liking. Finally, fresh parsley makes it pretty. It adds a pop of color and freshness when you serve your dish. Each ingredient plays a role in making Chicken Alfredo Stuffed Shells a tasty family meal. {{ingredient_image_1}} - Preheating the oven: Start by preheating your oven to 375°F (190°C). This ensures your dish cooks evenly. - Cooking pasta shells: Boil water in a large pot. Cook the jumbo pasta shells until al dente, as per the package instructions. After cooking, drain the shells and let them cool slightly. - Mixing filling ingredients: In a large bowl, combine 2 cups of cooked chicken, 1 cup of ricotta cheese, ½ cup of grated Parmesan cheese, and half of the mozzarella cheese. Add 2 cloves of minced garlic, 1 teaspoon of Italian seasoning, and season with salt and pepper. Mix it all well. - Stuffing the shells: Take each cooled shell and fill it generously with the chicken and cheese mixture. Place them opening side up in a lightly greased baking dish. - Preparing the baking dish: Lightly grease your baking dish with non-stick spray to prevent sticking. Spread about 1 cup of Alfredo sauce on the bottom. - Layering the sauce and shells: After stuffing the shells, pour the remaining Alfredo sauce over the top. Sprinkle the rest of the mozzarella cheese on top for a nice melt. - Baking times and temperatures: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and slightly golden. - Letting the dish rest: Once done, take the dish out of the oven. Let it sit for a few minutes before serving. This helps the flavors set. - Garnishing tips: Before serving, garnish with freshly chopped parsley for a pop of color and freshness. - Ideal side dishes: Pair these stuffed shells with a simple green salad or some garlic bread for a complete meal. Enjoy! - Use store-bought Alfredo sauce for quick prep. - Cook pasta shells al dente to avoid mushiness. - Avoid overstuffing the shells; it makes them hard to bake. - Add red pepper flakes for some heat. - Mix in fresh herbs like basil or oregano. - Use a blend of mozzarella and provolone for a richer taste. - For creaminess, add a bit of cream cheese to the filling. Pro Tips Perfectly Cooked Shells: Make sure to cook the jumbo pasta shells just until al dente, as they will continue to cook while baking in the oven, preventing them from becoming mushy. Customize the Filling: Feel free to add vegetables like spinach or mushrooms to the chicken and cheese mixture for extra flavor and nutrition. Make-Ahead Option: You can prepare the stuffed shells a day in advance. Just cover them tightly with plastic wrap and refrigerate until you’re ready to bake. Cheese Variation: Experiment with different types of cheese, such as fontina or gouda, to give your dish a unique flavor twist! {{image_2}} You can easily swap chicken for shrimp or veggies. Shrimp adds a nice touch. Just cook it quickly to keep it tender. For veggies, try spinach, mushrooms, or zucchini. Chop them small and mix them in with the cheese. You can also use ground turkey or beef for a different flavor. If you need gluten-free options, use gluten-free pasta shells. Many brands offer good choices. For those who want dairy-free, swap ricotta and mozzarella for nut-based cheeses. You can also use a dairy-free Alfredo sauce. Check labels to ensure they fit your needs. Homemade Alfredo sauce is easy and tasty. Just melt butter, add heavy cream, and stir in Parmesan. If you want to change things up, try a marinara sauce or pesto. These can add a fresh twist to your stuffed shells. To store your Chicken Alfredo Stuffed Shells, let them cool first. Place leftovers in an airtight container. This keeps the shells fresh. You can keep them in the fridge for up to three days. If you want to enjoy them later, be sure to reheat them fully before serving. Freezing stuffed shells is easy. First, let them cool completely. Then, wrap each shell in plastic wrap or foil. You can also place them in a freezer-safe container. They can last up to three months in the freezer. When you're ready to eat, let them thaw in the fridge overnight. Reheat them in the oven at 375°F (190°C) for about 20-25 minutes until hot. You can make these stuffed shells ahead of time. Prepare the filling and stuff the shells, but do not bake them yet. Cover them tightly and store in the fridge for up to two days. When you're ready to enjoy, just bake as directed. This makes dinner quick and easy on busy nights! How do I make homemade Alfredo sauce? To make homemade Alfredo sauce, you need butter, heavy cream, and Parmesan cheese. Melt 1/2 cup of butter in a pan. Add 1 cup of heavy cream and stir for a few minutes. Then, mix in 1 cup of grated Parmesan cheese. Season with salt and pepper. This sauce is rich and creamy, perfect for your stuffed shells. Can I use whole wheat pasta shells? Yes, you can use whole wheat pasta shells. They add more fiber and a nutty flavor. Just cook them according to the package instructions. The filling will taste great with whole wheat shells. How do I know when the stuffed shells are cooked perfectly? The stuffed shells are cooked when the cheese is bubbly and slightly golden. Bake covered for 25 minutes, then remove the foil and bake for another 10-15 minutes. Let the dish rest for a few minutes before serving. This helps the flavors settle. What to do if filling is too dry? If your filling is too dry, add a bit more Alfredo sauce or a splash of milk. This will make the filling creamier. Mixing in extra ricotta cheese can also help. Why did my cheese not melt properly? If your cheese did not melt, it may not have been fresh. Always use fresh cheese for the best melt. Also, make sure to bake it covered for the first part of cooking. This traps the heat and helps the cheese melt evenly. Can I assemble the dish the night before? Yes, you can assemble the dish the night before. Just cover it tightly with foil and store it in the fridge. When ready to bake, add a few extra minutes to the cooking time if it’s cold from the fridge. This way, you can have a warm meal ready fast. This blog post covered how to make delicious stuffed pasta shells. We looked at key ingredients, step-by-step instructions, and useful tips. Experimenting with flavors, proteins, and sauces can bring new life to this dish. Remember to store leftovers properly and consider meal prep for busy days. With these insights, you can create a meal that delights and satisfies everyone at the table. Enjoy cooking!$

Creamy Chicken Alfredo Stuffed Shells

Delicious jumbo pasta shells stuffed with a creamy chicken and cheese mixture, topped with Alfredo sauce and melted mozzarella.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Ingredients

20 pieces jumbo pasta shells
2 cups cooked chicken, shredded or diced
1 cup ricotta cheese
1 cup grated mozzarella cheese, divided
0.5 cup grated Parmesan cheese
2 cups Alfredo sauce
2 cloves garlic, minced
1 teaspoon Italian seasoning
to taste Salt and pepper
for garnish Fresh parsley, chopped

Instructions

Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
In a large mixing bowl, combine the cooked chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
Lightly grease a baking dish with non-stick spray. Spread a layer of Alfredo sauce (about 1 cup) on the bottom of the dish.
Stuff each cooked pasta shell generously with the chicken and cheese mixture, and then place them opening side up in the baking dish.
Once all the shells are stuffed, pour the remaining Alfredo sauce over the top of the shells. Sprinkle the remaining mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley.

Notes

Let the dish sit for a few minutes before serving for better slicing.

Keyword Alfredo, chicken, pasta, stuffed shells