Chicken Alfredo Shells

Prep Time 20

Cook Time 35

Total Time 55

Servings 6 servings

Calories 650

A creamy and cheesy baked pasta dish featuring jumbo shells filled with chicken and ricotta, topped with mozzarella and Parmesan, and finished with a rich Alfredo sauce.

Ingredients

Pasta

20 pieces jumbo pasta shells
2 cups cooked shredded chicken
1 cup ricotta cheese
1.5 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 cloves garlic minced
3 tablespoons butter
2 cups heavy cream
1/4 cup fresh parsley chopped
1 teaspoon Italian seasoning
to taste Salt and pepper

Instructions

Preheat oven to 350°F (175°C). Cook shells until al dente, drain, and set aside.
Sauté garlic in butter, add chicken, season, then mix with ricotta, mozzarella, and Parmesan to make filling.
Simmer heavy cream, whisk in Parmesan until thickened. Spread half of sauce in baking dish.
Fill shells with chicken mixture, arrange in dish, then pour remaining sauce over.
Top with mozzarella, cover, bake 25 mins, then uncover and bake 10 mins until bubbly and golden. Rest before serving, garnish with parsley.

Notes

For best results, use fresh parsley and ensure shells are fully drained before filling.

Calories: 650kcal

Cost: $15

Course: Main Course

Cuisine: Italian

Keyword: chicken, Pasta