Creamy Chicken Alfredo Stuffed Shells for a Cozy Night
This delightful recipe features large pasta shells filled with a rich and creamy chicken Alfredo sauce, making it an ideal choice for a cozy dinner.
Equipment
- Mixing Bowl
- Baking Dish
- Pot
- Colander
Ingredients
Pasta Shells
- 20-25 pieces Large Pasta Shells These are the foundation of the dish.
Chicken
- 2 cups Cooked Chicken Shredded or diced, can be rotisserie or leftover.
Sauce
- 2 cups Alfredo Sauce Store-bought or homemade.
Cheese
- 1 cup Ricotta Cheese Adds creaminess and a slightly sweet flavor.
- 1 cup Shredded Mozzarella Cheese For mixing into the filling and topping.
- 0.5 cup Grated Parmesan Cheese Enhances flavor with sharpness.
Seasoning
- 1 teaspoon Italian Seasoning Adds depth and complexity to the flavor.
Garnish
- to taste Fresh Parsley Optional, for garnishing.
- to taste Salt Essential for flavor.
- to taste Pepper Essential for flavor.
- 1 tablespoon Olive Oil For sautéing vegetables if desired.
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the large pasta shells according to the package instructions until al dente, about 8-10 minutes.
- Drain the shells and rinse under cold water.
- In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup mozzarella, ¼ cup Parmesan, and Italian seasoning. Mix well.
- Spread a layer of Alfredo sauce on the bottom of a baking dish.
- Fill each pasta shell with the chicken and cheese mixture.
- Arrange the stuffed shells in the baking dish.
- Pour the remaining Alfredo sauce over the top of the shells.
- Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let sit for 5 minutes before serving.
- Garnish with chopped parsley before serving.
Notes
Consider adding sautéed vegetables or different spices to customize the filling.