Chicken Alfredo Stuffed Shells Recipe

Chicken Alfredo Stuffed Shells are a delicious and comforting dish that combines the creamy richness of Alfredo sauce with tender pasta shells stuffed with a flavorful chicken mixture. This recipe is perfect for family dinners, gatherings, or whenever you crave a hearty and satisfying meal. With its creamy filling and cheesy topping, these stuffed shells are sure to become a family favorite.

Preparing the Chicken Filling

Cooking and Shredding the Chicken:

1. If not using pre-cooked chicken, cook the chicken breasts in boiling water until fully cooked, about 15-20 minutes. Let cool slightly, then shred using two forks.

Mixing the Filling Ingredients:

1. In a large mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, chopped parsley, salt, and pepper. Mix well until all ingredients are thoroughly combined.

Making the Alfredo Sauce

Ingredients and Preparation:

1. In a large skillet, melt the butter over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Slowly pour in the heavy cream, stirring constantly.
4. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese.
5. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
6. Season with salt, pepper, and nutmeg (if using) to taste.

Tips for Perfect Sauce Consistency:

• Keep the heat at medium to prevent the sauce from boiling and separating.
• Stir continuously to ensure a smooth and creamy sauce.

Cooking the Pasta Shells

Boiling the Shells:

1. Bring a large pot of salted water to a boil.
2. Add the jumbo pasta shells and cook according to package instructions until al dente.
3. Drain the shells and rinse under cold water to stop the cooking process.

Tips to Prevent Shells from Tearing:

• Stir the shells gently while cooking to prevent them from sticking to each other.
• Do not overcook the shells, as they will continue to cook during baking.

Assembling the Stuffed Shells

Filling the Shells:

1. Preheat your oven to 350°F (175°C).
2. Spoon a small amount of Alfredo sauce into the bottom of the baking dish.
3. Carefully fill each cooked pasta shell with the chicken and cheese mixture.

Arranging in the Baking Dish:

1. Place the stuffed shells in the baking dish, open side up.
2. Pour the remaining Alfredo sauce over the stuffed shells.
3. Sprinkle the shredded mozzarella cheese evenly over the top.

Baking the Stuffed Shells

Temperature and Timing:

1. Cover the baking dish with aluminum foil.
2. Bake in the preheated oven for 25 minutes.
3. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Checking for Doneness:

• Ensure the filling is heated through and the cheese on top is golden and bubbly.

Serving Suggestions

Pairing with Side Dishes:

• Serve with a side of garlic bread, a fresh green salad, or steamed vegetables.

Best Beverages:

• Pair with a glass of white wine, such as Chardonnay or Pinot Grigio, or a refreshing iced tea.

Storage Instructions

Keeping Leftovers Fresh:

• Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.

Reheating Tips:

• Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or microwave individual shells on high for about 2 minutes.

Variations of the Recipe

Different Protein Options:

• Substitute the chicken with cooked and shredded turkey, ham, or sausage.

Vegetarian and Vegan Alternatives:

• Use a mixture of sautéed spinach, mushrooms, and ricotta cheese for a vegetarian option.
• Use dairy-free cheese and a plant-based Alfredo sauce for a vegan alternative.

Health Considerations

Nutritional Information:

• Each stuffed shell contains approximately 300-350 calories, depending on the ingredients and portion sizes.

Substitutions for Dietary Restrictions:

• Use whole wheat pasta shells for added fiber.
• Opt for low-fat cheese and cream to reduce calories and fat content.

Common Mistakes to Avoid

Overstuffing the Shells:

• Avoid overfilling the pasta shells to prevent them from breaking or becoming too messy to eat.

Incorrect Baking Temperature:

• Ensure the oven is preheated to the correct temperature to achieve evenly baked shells.

Conclusion

Chicken Alfredo Stuffed Shells are a rich, creamy, and comforting dish that is perfect for any occasion. With tender chicken, a flavorful cheese filling, and a luscious Alfredo sauce, these stuffed shells are sure to please everyone at the table. Whether you’re cooking for a family dinner or a special gathering, this recipe is a surefire hit. So, gather your ingredients and enjoy making these delicious stuffed shells!

FAQs

1. Can I make this dish ahead of time? Yes, you can assemble the stuffed shells and store them in the refrigerator. When ready to bake, pour the Alfredo sauce over them and bake as directed.
2. How do I store leftover stuffed shells? Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
3. Can I use store-bought Alfredo sauce? Yes, store-bought Alfredo sauce can be used for convenience.
4. How do I ensure my shells don’t break during cooking? Stir the shells gently while cooking and avoid overcooking them.
5. Can I freeze stuffed shells for later use? Yes, you can freeze the assembled stuffed shells before baking. When ready to eat, bake from frozen, adding an additional 15-20 minutes to the baking time.

Yield: 6

Chicken Alfredo Stuffed Shells Recipe

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Chicken Alfredo Stuffed Shells are a delicious and comforting dish that combines the creamy richness of Alfredo sauce with tender pasta shells stuffed with a flavorful chicken mixture. This recipe is perfect for family dinners, gatherings, or whenever you crave a hearty and satisfying meal. With its creamy filling and cheesy topping, these stuffed shells are sure to become a family favorite.

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Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Ingredients

• 25 jumbo pasta shells
• Filling
• 2 cups cooked, shredded chicken
• 16 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/3 cup shredded parmesan cheese
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• Sauce
• 3 cups heavy cream
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp garlic powder
• 1/2 cup shredded parmesan cheese
• 1/4 cup butter
• Topping
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp parsley flakes

Instructions

1. Preheat oven to 400F.
2. Cook pasta shells according to the directions on the package, drain and set aside.
3. While the pasta is cooking, dump the shredded chicken into a large mixing bowl.
4. Add the ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper and garlic powder to the bowl.
5. Stir all of the ingredients together until fully combined and then set aside.
6. Pour the heavy cream into a large saute pan over medium heat.
7. Add the salt, pepper and garlic powder to the pan.
8. Whisk well.
9. Increase the heat to bring the cream to a boil.
10. Once the cream is boiling reduce the heat back to medium and leave the cream to simmer and thicken, stirring occasionally, for 8 minutes.
11. After 8 minutes remove the pan from the heat and add the shredded parmesan cheese to the pan.
12. Whisk until the cheese is melted.
13. Add the butter to the pan.
14. Whisk until the butter is melted.
15. Ladle approximately 1/3 of the sauce into the bottom of a greased 9 x 13 inch baking dish.
16. Spoon the chicken and cheese mixture into the cooked pasta shells and place them in a single layer on top of the sauce in the baking dish.
17. Pour the remaining sauce over the stuffed shells.
18. Sprinkle the shredded mozzarella cheese on top of the stuffed shells.
19. Place the baking dish in the oven and bake the pasta until the sauce is bubbling and the cheese on top is starting to brown. 30-35 minutes.
20. Remove the dish from the oven and sprinkle the parsley flakes on top.
21. Allow the pasta to sit for about 5 minutes before scooping and serving so that the sauce can thicken.
22. Enjoy!