Description
Chicken Alfredo Stuffed Shells are a delightful dish that combines creamy Alfredo sauce with tender, stuffed pasta shells filled with shredded chicken, ricotta, and mozzarella cheese.
Ingredients
- Jumbo pasta shells: 20-24 shells
- Cooked chicken breast: 2 cups, shredded
- Ricotta cheese: 1 cup
- Mozzarella cheese: 1 cup, shredded
- Parmesan cheese: 1/2 cup, grated
- Alfredo sauce: 2 cups
- Fresh parsley: 1/4 cup, chopped
- Garlic powder: 1 teaspoon
- Salt: to taste
- Pepper: to taste
- Olive oil: 1 tablespoon
Instructions
- Cook the pasta shells in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- In a large mixing bowl, combine shredded chicken, ricotta cheese, half of the mozzarella, half of the Parmesan, garlic powder, salt, and pepper. Mix well.
- Stuff each cooked pasta shell with the chicken and cheese mixture and place them seam side up in a greased baking dish.
- Pour the Alfredo sauce evenly over the stuffed shells and sprinkle with remaining mozzarella and Parmesan cheese.
- Preheat the oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
Notes
- Jumbo pasta shells are ideal for stuffing; manicotti tubes can be used as an alternative.
- Homemade Alfredo sauce can enhance the flavor of the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Vegetarian options can include spinach, artichoke hearts, or mushrooms in place of chicken.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Chicken Alfredo, Stuffed Shells, Pasta, Italian Recipe