Description
Cheesy Chicken Alfredo Stuffed Shells are jumbo pasta shells filled with creamy ricotta and seasoned chicken, smothered in rich Alfredo sauce and baked until bubbly and golden.
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 2 cups Alfredo sauce
- 1 tbsp chopped parsley (optional)
Instructions
- Preheat oven to 190°C (375°F) and grease a baking dish.
- Cook jumbo shells according to package instructions until al dente. Drain and cool.
- In a bowl, mix shredded chicken, ricotta, half of the mozzarella, Parmesan, egg, garlic, salt, pepper, and Italian seasoning.
- Spoon mixture evenly into each cooked shell.
- Spread 1 cup of Alfredo sauce on the bottom of the baking dish.
- Arrange stuffed shells in the dish.
- Pour remaining Alfredo sauce over shells.
- Sprinkle remaining mozzarella cheese on top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes until cheese is melted and bubbly.
- Garnish with parsley and serve warm.
Notes
- Use rotisserie chicken for convenience.
- Add spinach to the filling for extra flavor.
- Let rest 5 minutes before serving for easier plating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American