Creamy Chicken Alfredo Stuffed Shells
When you think of something rich and decedent that you can enjoy at home, I want you to think of this dish. I usually make chicken/shrimp Alfredo every 2-3 weeks. It is the perfect quick and easy weeknight recipe. However I have been seeing stuffed shells all over the internet as of late and to be honest, I was tired of the traditional fettuccini noodles – as delicious as they are! I wanted to try something new.
Jumbo Pasta Shells
I was unable to locate some giant shells at my local grocery store, and ended up splurging on these shells at Central Market – 10/10 they were a fantastic purchase. I used 24 shells, only because that is what my pan could fit. I started by cooking the jumbo pasta shells according to the directions on the package and then draining them, and setting them aside.
Chicken Filling
I usually cook my chicken breasts so I can season them myself – however you can buy/use rotisserie chicken to save some time! Whichever is easier and preferred for you! Add chicken to a mixing bowl with: ricotta cheese, shredded mozzarella cheese and shredded parmesan cheese. I like to then add salt, pepper, garlic powder, onion powder, and some Italian seasoning. Mix everything together until all the ingredients are thoroughly combined. Set aside.
Sauce
Add the heavy cream into a large sauté pan over medium heat, season the heavy cream with salt, pepper, and garlic powder and stir till combined. Bring the heavy cream to a slight boil, then quickly reduce to a simmer to allow it to thicken, once thickened, remove from heat and add parmesan cheese and stir till cheese is melted.
Assembly
Pour about 1/3 of the sauce into the bottom of a greased 9 x 13 inch baking dish. Now scoop the chicken and cheese mixture into the cooked pasta shells – don’t be shy, STUFF EM. Then place the stuffed shells in a single layer on top of the sauce in the baking dish.
Once done, pour the remaining sauce over the stuffed shells. Finish off by sprinkling shredded mozzarella cheese on top of the shells. Bake 30 minutes or until cheese is nice and golden brown.
I usually wait about 10 minutes to allow things to settle and dig right in. I normally serve with a side salad since this dish is already so heavy but no matter what or who you enjoy this with – it’ll be amazing! Hope you enjoy!
Creamy Chicken Alfredo Stuffed Shells
Ingredients
Pasta & Filling
Sauce
Topping
Instructions
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Pre-heat oven to 400F.
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Cook pasta shells according to the directions on the package, drain and set aside.
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While the pasta is cooking, dump the shredded chicken into a large mixing bowl.
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Add the ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper, onion powder, garlic powder, and Italian seasoning to the bowl. Stir all of the ingredients together until fully combined and then set aside.
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Pour the heavy cream into a large sauté pan over medium heat. Add the salt, pepper and garlic powder to the cream and mix.
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Increase the heat to bring the cream to a boil. Once the cream is boiling, quickly reduce the heat back to medium and leave the cream to simmer and thicken, stirring occasionally.
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After 5 minutes remove the pan from the heat and add the shredded parmesan cheese to the sauce. Whisk until cheese is melted into the sauce. This is a good time to add additional seasoning if you so desire.
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Add approximately 1/3 of the sauce into the bottom of a greased 9 x 13 inch baking dish.
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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.
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Pour the remaining sauce over the stuffed shells and sprinkle the shredded mozzarella cheese on top of the stuffed shells.
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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 about 30-35 minutes.
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Remove the dish from the oven and sprinkle the parsley flakes on top. Allow the pasta to sit for about 5 minutes before scooping and serving so sauce can set.
