Chicken Alfredo Stuffed Shells: A Creamy Delight
Prepare your taste buds for a creamy and comforting dish that combines the rich flavors of Alfredo sauce, tender chicken, and cheese, all housed within perfectly cooked pasta shells.
Ingredients:
- 24 jumbo pasta shells
- 1 tablespoon olive oil
- 2 cups cooked chicken, shredded or chopped
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups Alfredo sauce, homemade or store-bought
- Chopped parsley for garnish
Instructions:
- Preheat your oven to 350 degrees F (175 degrees C).
- Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine the cooked chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, and a pinch of salt and pepper. Mix well to combine.
- Spread one cup of Alfredo sauce on the bottom of a baking dish.
- Take a shell and stuff it with the chicken and cheese mixture, then place it in the baking dish. Repeat with the remaining shells.
- Drizzle the remaining Alfredo sauce over the stuffed shells. Sprinkle the remaining mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for another 5-10 minutes, or until the cheese is bubbly and slightly golden.
- Garnish with chopped parsley before serving.
Notes:
If you’d like to add extra vegetables, consider spinach, mushrooms, or bell peppers. You can fold these into the chicken and cheese mixture before stuffing the shells.
To ensure even cooking, make sure the stuffed shells are not touching each other too closely in the baking dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your homemade Chicken Alfredo Stuffed Shells with a side salad or garlic bread for a truly comforting meal!