Savory Chicken Alfredo Stuffed Shells Simple Recipe
Looking for a quick and tasty dinner? Try my Savory Chicken Alfredo Stuffed Shells! This simple recipe combines creamy Alfredo sauce, tender chicken, and gooey cheese all in one bite. You can whip this up in no time, making it perfect for busy weeknights or even special gatherings. Let’s dive into the easy ingredients and steps that will have everyone asking for seconds!
Why I Love This Recipe
- Comfort Food Classic: This recipe combines creamy Alfredo sauce with tender chicken, making it a warm and satisfying dish perfect for any occasion.
- Easy to Prepare: With simple ingredients and straightforward steps, this dish can be made quickly, even on busy weeknights.
- Customizable: Feel free to add your favorite vegetables or swap out the chicken for another protein, making this recipe versatile for everyone.
- Impressive Presentation: The stuffed shells look beautiful when served, making them an ideal choice for dinner parties or special gatherings.
Ingredients
Main Ingredients for Chicken Alfredo Stuffed Shells
- 12 large jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
I love starting with the main ingredients for Chicken Alfredo Stuffed Shells. Jumbo pasta shells hold the creamy filling so well. You need cooked chicken, and it can be any kind you like. Shredded rotisserie chicken works great. The cheese mix brings creaminess and flavor. I use ricotta, mozzarella, and Parmesan for the best taste.
Next, the Alfredo sauce gives a rich and smooth base. You can use store-bought sauce or make your own if you prefer. The garlic powder and Italian seasoning add depth to the filling. Don’t forget to add salt and pepper to taste.
Optional Garnishes
- Fresh parsley
Fresh parsley is a simple but nice touch. It adds color and a fresh bite to the rich dish. You can chop some and sprinkle it on top just before serving.
Step-by-Step Instructions
Preparing the Pasta Shells
First, boil salted water in a large pot. Add the jumbo pasta shells once the water boils. Cook the shells according to the package directions until they are al dente. This step is key to avoid mushy shells later. After cooking, drain the shells in a colander. Let them cool for a few minutes so you can handle them easily.
Making the Filling
In a mixing bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese. Add the garlic powder and Italian seasoning. Don’t forget a pinch of salt and black pepper. Mix all ingredients well. You want a creamy filling that sticks together. This step adds flavor and texture to your stuffed shells.
Assembling and Baking
Spread 1 cup of Alfredo sauce evenly on the bottom of a 9×13 inch baking dish. This sauce creates a tasty base for the shells. Next, gently stuff each cooked shell with the chicken and cheese mixture. Place them seam-side up in a single layer in the dish. Once all shells are filled, pour the remaining Alfredo sauce over them. Make sure every shell is well-coated. Then sprinkle the rest of the mozzarella and Parmesan cheese on top.
Cover the dish tightly with aluminum foil to keep the cheese from browning too quickly. Bake in the preheated oven at 350°F (175°C) for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You want the cheese to be melted and bubbly. Once done, take the dish out and let it cool for a few minutes. Before serving, sprinkle fresh parsley on top for a bright finish.
Tips & Tricks
Perfecting Your Chicken Alfredo Stuffed Shells
To get the best flavor and texture from your Chicken Alfredo Stuffed Shells, focus on two main areas: sauce coverage and herb use.
- Ensuring the sauce coats evenly: Start by pouring some Alfredo sauce into the baking dish first. This helps prevent sticking. Then, after stuffing each shell, pour the remaining sauce on top. Use a spoon to ensure every shell is covered. This keeps your shells moist and adds rich flavor.
- Using fresh herbs for flavor enhancement: Fresh parsley adds color and taste. Chop it finely and sprinkle it on top before serving. You can also mix in some fresh basil or oregano into the filling for extra zest. Fresh herbs make a big difference in the overall taste.
Common Mistakes to Avoid
Many people run into a few common issues when making stuffed shells. Avoid these to ensure a perfect dish.
- Overcooking pasta shells: Cook the jumbo shells until they are just al dente. This means they should still have a slight bite. If you cook them too long, they will break when you stuff them.
- Under-seasoning the filling: Your filling should be flavorful. Make sure to add enough salt, pepper, and spices. This will elevate the taste of the chicken and cheese mixture. Taste it as you mix to ensure you love the flavor before stuffing the shells.
Pro Tips
- Prepare Ahead: You can prepare the filling a day in advance and store it in the refrigerator. This saves time on the day you’re serving the dish.
- Cheese Variations: Feel free to experiment with different cheeses such as goat cheese or fontina for a unique flavor profile in your stuffed shells.
- Make it Extra Creamy: For an even creamier texture, add a splash of heavy cream to the Alfredo sauce before pouring it over the stuffed shells.
- Leftover Transformation: If you have leftovers, consider turning them into a baked pasta casserole by adding more sauce and cheese before reheating.
Variations
Ingredient Swaps
You can easily change the protein in this recipe. Try using turkey or shrimp instead of chicken. Both options work well and add new flavors. If you want a vegetarian dish, swap the chicken for spinach or mushrooms. Sauté the spinach or mushrooms first to get the best taste. This way, you can cater to different diets while still enjoying that creamy goodness.
Sauce Alternatives
When it comes to sauce, you have choices. You can use homemade Alfredo sauce for a fresh taste. Making it from scratch can be fun and allows you to control the ingredients. If you’re short on time, store-bought Alfredo sauce works great too. It saves you time without losing flavor.
You can also explore white sauce variations. A béchamel sauce can be a tasty twist. Just remember to keep it creamy and rich. This way, your stuffed shells will remain a crowd-pleaser!
Storage Info
Proper Storage Techniques
To keep your Chicken Alfredo stuffed shells fresh, you must store them right. After cooking, let them cool down completely. Then, transfer any leftovers into an airtight container.
- Refrigerating leftovers: You can store them in the fridge for up to three days. Just make sure the container is sealed well. This keeps the flavors intact and prevents spoilage.
- Freezing stuffed shells for later use: If you want to save them for a longer time, freezing is a great option. Place the stuffed shells in a freezer-safe container. They can last up to three months in the freezer. Label the container with the date so you remember when you made them.
Reheating Tips
When it’s time to enjoy your leftovers, reheating is key. Here are the best methods:
- Best methods for reheating (oven vs. microwave): The oven is my favorite way to reheat stuffed shells. Preheat it to 350°F (175°C). Cover the dish with foil to keep them moist. Bake for about 20 minutes or until heated through.
If you’re in a hurry, the microwave works too. Just place a shell on a microwave-safe plate. Heat it for 1-2 minutes, checking every 30 seconds. This method might not keep the shells as creamy, but it’s quick and easy.
FAQs
What can I serve with Chicken Alfredo Stuffed Shells?
You can pair Chicken Alfredo Stuffed Shells with several tasty sides. Here are some ideas:
- Garlic Bread: It adds a nice crunch and helps soak up sauce.
- Caesar Salad: The crisp greens and creamy dressing balance the rich pasta.
- Steamed Vegetables: Broccoli or green beans provide a healthy, colorful touch.
- Roasted Asparagus: It brings a lovely flavor that goes well with the dish.
- Mixed Green Salad: A light salad with vinaigrette can cleanse your palate.
Can I make Chicken Alfredo Stuffed Shells ahead of time?
Yes, you can prepare Chicken Alfredo Stuffed Shells in advance. Here’s how:
- Assemble the Dish: Stuff the shells and place them in the baking dish.
- Cover and Chill: Wrap the dish in plastic wrap or foil and store it in the fridge.
- Baking Later: When ready, remove the wrap and bake. Add 10-15 extra minutes to the cooking time if baking straight from the fridge.
This makes meal prep easy and saves time during busy nights.
How do I ensure my stuffed shells don’t fall apart?
To keep your stuffed shells sturdy, follow these tips:
- Cook Pasta Al Dente: Make sure not to overcook the shells. They should stay firm.
- Cool Before Stuffing: Allow the shells to cool slightly so they hold their shape.
- Fill Carefully: Don’t overstuff the shells. A gentle hand helps them stay intact.
- Layer Sauce Wisely: Pour just enough sauce at the bottom to help the shells hold up without drowning them.
These steps will help ensure your stuffed shells stay delicious and beautiful.
In this post, we explored how to make Chicken Alfredo Stuffed Shells. We covered main ingredients like jumbo shells, chicken, and different cheeses. I provided step-by-step instructions on preparing, assembling, and baking. We also shared tips to avoid common mistakes and discussed tasty variations and storage methods.
Chicken Alfredo Stuffed Shells are simple, filling, and perfect for any meal. Enjoy experimenting with flavor
Creamy Chicken Alfredo Stuffed Shells
Ingredients
- 12 large jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups Alfredo sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste salt and pepper
- to taste fresh parsley, chopped
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking.
- In a large pot, bring salted water to a boil. Cook the jumbo pasta shells according to package instructions until they are al dente, then drain them and set aside to cool slightly to handle.
- In a mixing bowl, add the shredded chicken, ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, garlic powder, Italian seasoning, and a generous pinch of salt and black pepper. Stir until all ingredients are well combined and create a creamy filling.
- Spread 1 cup of Alfredo sauce evenly over the base of a 9x13 inch baking dish, creating a flavorful foundation for the shells.
- Gently stuff each cooked pasta shell with the creamy chicken and cheese mixture. Place the stuffed shells seam-side up in a single layer in the prepared baking dish.
- Once all the shells are filled and arranged, pour the remaining Alfredo sauce over them, ensuring each shell is generously coated.
- To finish, sprinkle the remaining mozzarella and Parmesan cheese evenly over the top for that delightful cheesy crust.
- Cover the baking dish tightly with aluminum foil to prevent excess browning, then bake in the preheated oven for 25 minutes.
- After 25 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and beautifully golden.
- Once ready, remove the dish from the oven and allow it to cool for a few minutes. Before serving, garnish with freshly chopped parsley for a pop of color and flavor.
![For a great eggplant and chickpea curry, you need some key ingredients. Here’s what you’ll need: - 1 large eggplant, diced into bite-sized cubes - 1 (15 oz) can of chickpeas, thoroughly drained and rinsed - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1-inch piece of fresh ginger, grated These ingredients bring out the best flavors. The eggplant adds a rich texture. Chickpeas give protein and heartiness. Onions, garlic, and ginger provide a wonderful base. Spices make this dish pop with flavor. Here are the key spices you should have: - 2 tablespoons curry powder - 1 teaspoon turmeric powder - Salt and freshly cracked pepper, to taste Curry powder gives the dish its main flavor. Turmeric adds a warm color and depth. Always adjust salt and pepper based on your taste. Every curry needs a creamy base to bring it all together. Use these liquids: - 1 (14 oz) can of coconut milk - 1 cup diced tomatoes (can be fresh or canned) Coconut milk creates a rich and creamy sauce. Diced tomatoes add freshness and balance the spices. Together, they make the dish comforting and enjoyable. For the complete preparation, check out the Full Recipe. Start by heating olive oil in a large skillet over medium heat. Add the chopped onion. Sauté it until it turns soft and clear, about five minutes. Stir occasionally to prevent it from burning. Next, add the minced garlic and grated ginger. Cook this mix for one minute. You want it to smell good. Now, sprinkle in the curry powder and turmeric. Stir this for about 30 seconds. This toasts the spices and brings out their flavors. Time to add the star of the dish! Toss in the diced eggplant. Stir well to coat it with the spices. Let it cook for about five to seven minutes. Stir occasionally until it starts to soften. Next, add the diced tomatoes and coconut milk to the skillet. Gently mix in the chickpeas. Season with salt and pepper to your taste. Bring the curry to a gentle simmer. Cover the skillet and let it cook for 15 to 20 minutes. Stir it occasionally. This helps the eggplant become tender and the flavors meld together. Before serving, taste the curry. Adjust the seasoning as needed. You may want to add more salt, pepper, or spices. Let it rest for a few minutes after cooking. This helps the flavors develop more. Enjoy your flavorful and simple eggplant and chickpea curry! For the full recipe, check out the details above. To make your eggplant and chickpea curry stand out, focus on toasting spices. Toasting spices brings out their oils and deepens their flavor. Heat the spices for just a short time in the oil before adding other ingredients. This step is easy and makes a big difference. Cooking eggplant to perfection is also key. Eggplant can absorb a lot of oil, so don’t add too much at first. Cook it until it's tender but not mushy. This keeps the texture nice and adds depth to your dish. Pair this curry with rice or naan. Both options soak up the rich sauce well. Basmati rice adds a fluffy texture that contrasts nicely with the creamy curry. Warm naan bread is perfect for scooping up the curry. Garnish your dish with fresh cilantro. It adds a burst of color and brightness. Just sprinkle some on top before serving. This small step can elevate your dish's look and taste. One common mistake is overcooking the eggplant. It can turn mushy, losing its shape and texture. Keep an eye on it while it cooks, stirring occasionally. Another mistake is ignoring seasoning adjustments. Always taste your curry before serving. You might need to add more salt, pepper, or spices to get the flavor just right. Each ingredient plays a role, so this step is vital. For the full recipe, check the section above. {{image_4}} You can easily change the recipe by swapping legumes. Instead of chickpeas, try lentils or black beans. They bring unique textures and flavors. You can also mix them for a hearty dish. For vegetables, feel free to use zucchini, bell peppers, or spinach. Each adds a different taste and nutrition. Remember to adjust cooking times for firmer veggies like carrots. To change the spice level, add chili powder or fresh chilies. If you want it spicy, use one or two chopped green chilies. For a mild version, skip the heat or add a touch of sugar. This balances the spices and keeps it tasty. This dish is naturally vegan. You can enjoy rich flavors without any animal products. If you want a creamier texture, try a vegan yogurt option on top. For gluten-free diets, ensure your curry powder is free of gluten. Always check labels to be safe. Pair it with gluten-free rice or bread for a complete meal. If you want more details, check the Full Recipe. To keep your eggplant and chickpea curry fresh, let it cool. Place it in an airtight container. Refrigerate it within two hours of cooking. It stays good for about three to four days. If you want to enjoy it later, be sure to label the container with the date. You can freeze this curry for longer storage. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top, as it will expand when frozen. It’s best to freeze it within a day or two of cooking. The curry can last for up to three months in the freezer. When ready to enjoy, thaw it overnight in the fridge. Reheat your curry using the stovetop or microwave. For the stovetop, pour the curry into a pot on medium heat. Stir it often to avoid sticking. Heat until it is hot throughout, about 5-10 minutes. If using a microwave, place it in a microwave-safe bowl. Cover it loosely and heat in 1-minute bursts, stirring in between, until hot. Enjoy your meal quickly after reheating for the best taste. For the full recipe, check out the detailed steps to make this delicious dish. Making eggplant and chickpea curry takes about 35 minutes. You will need 10 minutes to prep and 25 minutes to cook. This makes it a great dish for a quick weeknight meal. You can use frozen eggplant, but fresh is best. Frozen eggplant may lose some texture. If using frozen, thaw it first and drain any excess moisture. This helps maintain the dish's taste and consistency. Serve this curry with cooked basmati rice or warm naan bread. Both options soak up the sauce well. You can also add a side of yogurt or a simple salad for freshness. Yes, this recipe is healthy. Eggplant is low in calories and high in fiber. Chickpeas provide protein and essential nutrients. Coconut milk adds healthy fats, making this dish both nutritious and satisfying. Yes, you can make this curry in a slow cooker. Start by sautéing the onion, garlic, and ginger in a pan. Then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Enjoy the rich flavors that develop over time. For the [Full Recipe], check the earlier sections. This blog post shared a simple recipe for eggplant and chickpea curry. You learned about key ingredients like eggplant, chickpeas, and spices. We walked through easy steps to cook and finish the dish. I offered tips for best flavor and common mistakes to avoid. You also found variations, storage tips, and answers to frequently asked questions. Enjoy your curry adventure, and feel free to tweak the recipe. Happy cooking!](https://dishtreats.com/wp-content/uploads/2025/06/d76b4beb-90df-44b1-93b9-0610964378a0-768x768.webp)
![- 2 boneless, skinless chicken breasts, sliced into thin strips - 2 tablespoons honey - 4 cloves garlic, minced - 2 tablespoons low-sodium soy sauce - 1 tablespoon sesame oil - 1 red bell pepper, thinly sliced - 1 cup broccoli florets - 1 cup snap peas - 1 carrot, julienned - 2 tablespoons vegetable oil - Salt and pepper to taste I love using fresh chicken for this dish. It cooks well and tastes great. Honey adds a sweet touch, while garlic gives it a nice punch. You can pick any colorful veggies you like. I usually choose bell peppers, broccoli, and snap peas for their crunch. - Sesame seeds - Sliced green onions Garnishes make your meal pop! Sesame seeds add a nutty flavor. Green onions give a fresh, sharp taste. They make the dish look fancy, too. - Skillet or wok - Mixing bowl - Whisk A large skillet or wok is best for stir-frying. It helps cook everything quickly and evenly. You’ll also need a mixing bowl for the sauce. A whisk is handy to mix your sauce smoothly. For the full recipe and cooking instructions, check the [Full Recipe]. - How to prepare the sauce To make the sauce, grab a small mixing bowl. Add 2 tablespoons of honey and 4 minced garlic cloves. Pour in 2 tablespoons of low-sodium soy sauce and 1 tablespoon of sesame oil. Whisk these ingredients well until they blend smoothly. This sauce will be full of flavor! - How to season the chicken Take 2 sliced chicken breasts and place them in a bowl. Lightly sprinkle salt and pepper over the chicken. Toss it gently to coat every piece evenly. This step is key to making sure your chicken tastes great. - Cooking the chicken Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Once the oil shimmers, add the seasoned chicken strips. Cook them for about 5-7 minutes. Look for a golden color and make sure they are cooked all the way through. Remove the chicken and set it aside on a plate. - Stir-frying the vegetables In the same skillet, add another tablespoon of vegetable oil. Throw in the sliced red bell pepper, 1 cup of broccoli florets, 1 cup of snap peas, and 1 julienned carrot. Stir-fry these vegetables for 3-4 minutes. You want them to stay vibrant and crisp-tender. - Combining and flavoring the dish Now, return the cooked chicken to the skillet. Pour the honey garlic sauce over everything. Stir it well to coat all the chicken and vegetables. Cook for an extra 2-3 minutes. This allows the sauce to thicken and stick to your meal. - How to garnish and serve Once done, take the skillet off the heat. Sprinkle sesame seeds and sliced green onions over the stir fry. This adds a nice crunch and fresh flavor. For an appealing look, serve it in shallow bowls on a bed of rice or noodles. Enjoy your tasty Honey Garlic Chicken Stir Fry! Check the Full Recipe for more details! For the best stir-fry, set your heat to medium-high. This helps to cook the chicken fast and keep it juicy. When cooking, work in batches if your pan is small. This way, the chicken won’t steam. To get crisp veggies, don’t overcrowd the pan. Just like the chicken, cook the veggies fast. Stir them often, about three to four minutes will do. Add some red pepper flakes for a spicy kick. You can also try fresh ginger for a nice zing. Balancing sweet and savory is key. If it’s too sweet, add a dash more soy sauce. Taste as you go to find the perfect mix. Serve your stir fry in shallow bowls. Place it on a bed of rice or noodles for a great look. Top with extra sesame seeds and sliced green onions. A lime wedge on the side adds color and flavor! {{image_4}} You can switch the chicken for other proteins. Tofu works great for a vegetarian dish. Just press and cube the tofu, then cook it like the chicken. Shrimp is another tasty option. It cooks fast and adds a nice flavor. Feel free to mix up the veggies. Bell peppers, zucchini, and green beans all taste amazing. Seasonal flavors add fun too! Use fresh corn in summer or squash in fall. These choices bring color and taste to your meal. You can change the sauce to fit your taste. If you want less sweetness, use less honey. To make it salty, add more soy sauce. Want some heat? Toss in red chili flakes or chopped peppers. This will spice up your stir fry and make it unique. To store your honey garlic chicken stir fry, cool it down first. Place the leftovers in an airtight container. This helps keep out air and moisture. I recommend using glass or BPA-free plastic containers. They are safe and durable. Make sure to refrigerate within two hours of cooking. This keeps the dish fresh and safe to eat. Yes, you can freeze honey garlic chicken stir fry! It freezes well and saves time for future meals. To freeze, use a freezer-safe container or a zip-top bag. Remove as much air as possible before sealing. For best results, eat it within three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it in a skillet over medium heat until hot. This keeps the chicken and veggies tender. Leftovers will last about three to four days in the fridge. Always check for signs of spoilage before eating. If it smells off or has a strange color, it’s best to toss it. You'll want to avoid any food safety risks. Remember, good storage means enjoying your tasty meal later! To cut the sweetness, reduce the honey. Use one tablespoon instead of two. You can also add more soy sauce to balance the flavor. Adding a splash of rice vinegar or lime juice helps too. These add tang without making it too sweet. You can also use low-sugar honey or a sugar-free sweetener. Yes, you can prepare the chicken and veggies ahead of time. Slice the chicken and chop the vegetables. Store them in the fridge until you're ready to cook. You can also mix the sauce in advance. Just keep it in a sealed container. When you are ready to eat, cook it all together for a quick meal. Some good side dishes include: - Steamed rice - Fried rice - Noodles - Quinoa - A fresh green salad These sides add more texture and flavor to your meal. They also help soak up the tasty sauce. - Full Recipe: Detailed cooking instructions for easy reference. In this blog post, we explored the key ingredients and cooking steps for honey garlic chicken stir fry. We covered how to prepare the sauce, cook the chicken, and stir-fry the veggies. I shared useful tips on enhancing flavors and balancing taste. Plus, we discussed variations and storage methods for your leftovers. Cooking can be fun and rewarding. With these skills, you can create tasty meals. Enjoy trying new ingredients and discovering your favorites. Happy cooking!](https://dishtreats.com/wp-content/uploads/2025/07/ad7e2fa8-e610-4152-a96e-e496d4740468-768x768.webp)