Chicken Alfredo Stuffed Shells
A creamy, cheesy baked pasta dish filled with tender chicken and rich Alfredo sauce, perfect for a comforting family dinner.
Ingredients
Pasta
- 25 pieces jumbo pasta shells
- 2 cups cooked, shredded chicken
- 16 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/3 cup shredded parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 3 cups heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons garlic powder
- 1/2 cup shredded parmesan cheese
- 1/4 cup butter
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon parsley flakes
Instructions
- Preheat oven to 400°F (200°C). Cook pasta shells, drain, and set aside.
- Mix shredded chicken, ricotta, mozzarella, parmesan, salt, pepper, and garlic powder in a bowl.
- Prepare Alfredo sauce: simmer heavy cream with salt, pepper, garlic, then add parmesan and butter, stirring until melted and thickened.
- Ladle 1/3 of sauce into a greased baking dish. Stuff shells with chicken mixture, place in dish, then pour remaining sauce over.
- Top with mozzarella, bake 30-35 minutes until bubbly and browned. Garnish with parsley flakes and serve.
Notes
For best results, let the dish rest for 5 minutes before serving to allow the sauce to thicken.