Creamy 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. - 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. {{ingredient_image_2}} 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. 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. Spread 1 cup of Alfredo sauce evenly on the bottom of a 9x13 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. 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. 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. {{image_4}} 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. 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! 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. 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. 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. 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. 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 flavors!$

Creamy Chicken Alfredo Stuffed Shells

Delicious jumbo pasta shells filled with a creamy chicken and cheese mixture, topped with Alfredo sauce and baked to perfection.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

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.

Notes

Serve the stuffed shells in individual bowls, drizzled with any leftover Alfredo sauce, and sprinkle with additional parsley for enhancement.

Keyword alfredo, chicken, pasta, stuffed shells