Description
These Garlic Chicken Alfredo Stuffed Shells are a delicious and satisfying dish that’s perfect for a family meal or a special occasion. Jumbo pasta shells are filled with a creamy mixture of chicken, ricotta, and mozzarella, then baked in a rich and flavorful Alfredo sauce.
Ingredients
Units
Scale
- 12 ounces jumbo pasta shells
- 2 cups cooked chicken breasts, chopped into cubes
- 15 ounces ricotta cheese
- 1 1/2 cups mozzarella cheese, divided
- 2 1/4 cups grated Parmesan cheese, divided
- 2 large eggs
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Preheat and cook pasta: Preheat oven to 375°F (190°C). Cook pasta shells in boiling salted water until al dente. Drain, rinse with cold water, and set aside.
- Make filling: In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, 1 cup Parmesan cheese, eggs, cooked chicken, salt, and pepper.
- Make Alfredo sauce: In a skillet over medium heat, melt butter. Whisk in flour and cook until golden brown. Gradually whisk in milk and heavy cream. Add 1 cup Parmesan cheese, garlic, and parsley. Cook, whisking constantly, until thickened.
- Assemble and bake: Spread 1 cup of Alfredo sauce in a greased 9×13 inch baking dish. Fill pasta shells with chicken mixture and arrange in the dish. Pour remaining sauce over shells and top with remaining mozzarella and Parmesan cheese. Bake for 25-30 minutes, or until bubbly and golden brown.
- Serve: Garnish with extra parsley, if desired, and serve hot.
Notes
- Use any type of cooked chicken you prefer.
- To prevent shells from sticking, rinse them with cold water after draining.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 690kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 170mg
