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Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells. This delightful dish takes the classic Italian stuffed shells and elevates them to a new level of indulgence. Imagine tender pasta shells generously filled with a mouthwatering blend of seasoned chicken and creamy Alfredo sauce, baked to perfection. Each bite is a symphony of flavors that will make your taste buds sing. Get ready to embark on a culinary journey that marries simplicity and sophistication in every delectable shell!

Exciting Story: There’s a certain magic that happens in the kitchen when creating Chicken Alfredo Stuffed Shells. It all started on a rainy Sunday, a day we decided to turn our home into a haven of warmth and delicious aromas. As the shells filled with seasoned chicken and creamy Alfredo sauce, our anticipation grew. The first forkful was pure bliss – a perfect blend of textures and flavors. From that day forward, Chicken Alfredo Stuffed Shells have been our go-to for cozy dinners and celebrations alike, capturing the essence of homemade comfort.

Why This Chicken Alfredo Stuffed Shells Recipe Rocks: Elevate Your Dinner Game with These Creamy, Chicken-Filled Delights!

Selling Points:

  • Creamy Alfredo Filling: Embrace the richness of a homemade Alfredo sauce combined with seasoned chicken, creating a luscious and flavorful stuffing.
  • Pasta Perfection: The pasta shells cradle the savory filling, offering a satisfying bite that’s both tender and toothsome.
  • Baked to Perfection: Baking these stuffed shells not only locks in the flavors but also creates a golden, cheesy crust that adds a delightful crunch to every mouthful.
  • Impressive Yet Approachable: Whether you’re cooking for family or entertaining guests, these stuffed shells strike the perfect balance between elegance and approachability.

Ingredients:

For the Filling:

  • 2 cups shredded cooked chicken
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Alfredo Sauce:

  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste

For the Shells:

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  • 20 jumbo pasta shells, cooked according to package instructions

Directions:

  1. Preheat your oven to 375°F (190°C) and grease a baking dish.
  2. In a large bowl, combine all the filling ingredients – shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until well combined.
  3. Stuff each cooked pasta shell with the chicken and cheese filling and place them in the prepared baking dish.
  4. In a saucepan, melt butter over medium heat. Add heavy cream and bring it to a simmer.
  5. Stir in grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
  6. Pour the Alfredo sauce over the stuffed shells, ensuring they are generously coated.
  7. Bake in the preheated oven for 25-30 minutes or until the edges are golden and the sauce is bubbly.
  8. Allow the stuffed shells to rest for a few minutes before serving.

Notes: Feel free to customize the filling with spinach, sun-dried tomatoes, or your favorite herbs for an extra flavor boost.

Frequently Asked Questions: Q: Can I use store-bought Alfredo sauce? A: While store-bought sauce works, making your own Alfredo sauce from scratch enhances the flavor and creaminess.

Q: Can I prepare this dish in advance? A: Absolutely! You can assemble the stuffed shells and refrigerate them until ready to bake. Adjust the baking time accordingly.

Q: What sides complement Chicken Alfredo Stuffed Shells? A: A crisp salad, garlic bread, or steamed vegetables make perfect companions to balance the richness of the stuffed shells.

Chicken Alfredo Stuffed Shells

Recipe by Alexandra
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Filling:
  • 2 cups 2 shredded cooked chicken

  • 1 cup 1 ricotta cheese

  • 1 cup 1 shredded mozzarella cheese

  • 1/2 cup 1/2 grated Parmesan cheese

  • 1 1 egg

  • 2 cloves 2 garlic, minced

  • 1 teaspoon 1 dried oregano

  • Salt and pepper to taste

  • For the Alfredo Sauce:
  • 1/2 cup 1/2 unsalted butter

  • 1 cup 1 heavy cream

  • 1 cup 1 grated Parmesan cheese

  • Salt and pepper to taste

  • For the Shells:

  • 20 20 jumbo pasta shells, cooked according to package instructions

Directions

  • Preheat your oven to 375°F (190°C) and grease a baking dish.
  • In a large bowl, combine all the filling ingredients – shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until well combined.
  • Stuff each cooked pasta shell with the chicken and cheese filling and place them in the prepared baking dish.
  • In a saucepan, melt butter over medium heat. Add heavy cream and bring it to a simmer.
  • Stir in grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
  • Pour the Alfredo sauce over the stuffed shells, ensuring they are generously coated.
  • Bake in the preheated oven for 25-30 minutes or until the edges are golden and the sauce is bubbly.
  • Allow the stuffed shells to rest for a few minutes before serving.

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