Chicken Alfredo Stuffed Shells

Everyone loves a comforting, creamy pasta dish, and this Chicken Alfredo Stuffed Shells recipe perfectly marries the richness of Alfredo sauce with the delightful texture of stuffed pasta shells. Imagine biting into a tender pasta shell filled with creamy, flavorful chicken Alfredo, and you've got the essence of this dish.

Not only is this a meal that warms the soul, but it's also a surefire hit for family dinners, gatherings, or just a special night in. Read on to discover the simplicity behind this luxurious dish that promises to be a new favorite!

Why This Recipe Works

Flavor Fusion: This dish isn’t just your ordinary stuffed shells. By introducing the creamy and rich taste of Alfredo sauce, it marries the robust flavors of Italian cuisine with the comforting, homely touch of a stuffed pasta. The chicken provides a protein-packed twist, ensuring that every bite is not just delectable but also satisfying. The layers of flavor from the garlic, parmesan, and herbs make it an unforgettable meal that will have everyone asking for seconds.

Versatility and Presentation: One of the standout features of this recipe is its versatility. It's perfect for a quiet dinner at home, but also has the elegance to be a showstopper at gatherings or dinner parties. The shells, once stuffed, create an appealing visual, making it look like you've spent hours in the kitchen, when in reality, it's quite straightforward. Plus, since each shell is its own portion, serving is a breeze! You get a dish that's as beautiful to look at as it is to taste.

 Ingredients

Jumbo Pasta Shells - Used for stuffing. They're large, concave pasta that holds the filling well. Substitute: Manicotti tubes or large ziti.

Chicken - Cooked and shredded. Adds the main protein and flavor. Substitute: Turkey or tofu for a vegetarian option.

Alfredo Sauce - Creamy white sauce made of butter, heavy cream, and Parmesan cheese. Substitute: You can use a store-bought version or make a lighter version using milk and flour.

Ricotta Cheese - A creamy cheese that adds texture and richness. Substitute: Cottage cheese, though it will be less creamy.

Mozzarella Cheese - Melts beautifully, giving a gooey texture. Substitute: Provolone or white cheddar.

Tips

  • Make sure to undercook the shells slightly as they'll cook more when baked.
  • For a richer flavor, consider sautéing chicken in garlic and onions before shredding.
  • You can make the Alfredo sauce in advance and refrigerate.
  • Ensure all filling ingredients are at room temperature for even mixing.
  • To freeze, assemble the stuffed shells in a baking dish without baking, cover tightly, and freeze. Bake from frozen, adding extra cooking time.

How to Serve

Stuffed shells make for a delightful and hearty dish that's both comforting and visually appealing. They're versatile and can be served as the Dinner or as part of a larger spread.

  • Dinner Main: Serve alongside a fresh green salad with Italian dressing and some garlic bread for a complete meal.
  • Potluck Star: Present as a dish in potlucks. It’s filling and always a crowd-pleaser.
  • Kid's Party: Children love these! Serve smaller portions with some carrot sticks or cherry tomatoes on the side.

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Chicken Alfredo Stuffed Shells

Savor the richness of Chicken Alfredo Stuffed Shells; a hearty fusion of creamy Alfredo sauce, chicken, and cheese. A must-try Italian-American delight!
4.89 from 9 votes
Print Pin Rate
Course: dinner
Cuisine: American, Italian
Keyword: mozzarella cheese, pasta shells, ricotta cheese, shredded chicken
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 5
Author: Corrie

Ingredients

  • Jumbo pasta shells about 20
  • 2 cups cooked shredded chicken
  • 2 cups Alfredo sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Salt pepper, and herbs (like parsley or basil) for garnishing

Instructions

  • Preheat oven to 350°F (175°C).
  • Cook the pasta shells according to the package instructions but undercook by 2 minutes.
  • In a large bowl, mix the shredded chicken, half of the Alfredo sauce, and ricotta cheese.
  • Stuff each shell with the chicken mixture and place in a baking dish.
  • Pour the remaining Alfredo sauce over the shells and sprinkle with mozzarella cheese.
  • Cover with foil and bake for 25 minutes.
  • Uncover and bake for an additional 10 minutes or until cheese is bubbly and slightly golden.
  • Garnish with herbs, salt, and pepper.

Nutrition

Calories: 1997kcal Carbohydrates: 26g Protein: 111g Fat: 156g Saturated Fat: 80g Polyunsaturated Fat: 24g Monounsaturated Fat: 43g Cholesterol: 705mg Sodium: 6854mg Potassium: 981mg Sugar: 10g Vitamin A: 1861IU Vitamin C: 53mg Calcium: 1093mg Iron: 3mg

Notes

  • Make sure to undercook the shells slightly as they'll cook more when baked.
  • For a richer flavor, consider sautéing chicken in garlic and onions before shredding.
  • You can make the Alfredo sauce in advance and refrigerate.
  • Ensure all filling ingredients are at room temperature for even mixing.
  • To freeze, assemble the stuffed shells in a baking dish without baking, cover tightly, and freeze. Bake from frozen, adding extra cooking time.
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