Description
Creamy chicken Alfredo stuffed shells merge Italian comfort with elegant dining. Pasta shells cradle a rich filling of tender chicken, herbs, and velvety sauce, promising a satisfying meal you’ll savor to the last bite.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded or diced
- 1 ½ cups heavy cream (473 ml)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded mozzarella cheese (for topping)
- ½ cup grated Parmesan cheese
- 1 cup grated Parmesan cheese
- 2 tbsps unsalted butter
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground nutmeg (optional)
- Fresh parsley or basil, chopped (for garnish)
- Salt and black pepper, to taste
Instructions
- Pasta Preparation: Submerge shells in heavily salted boiling water, cooking until al dente. Drain and rinse with cool water, then spread on a kitchen towel to prevent sticking.
- Filling Creation: Combine shredded chicken with ricotta, mozzarella, Parmesan, and egg. Season with Italian herbs, garlic powder, onion powder, salt, and pepper, mixing until thoroughly incorporated.
- Alfredo Sauce Development: Melt butter in a saucepan, sauté minced garlic until fragrant. Introduce heavy cream, simmer gently, then whisk in Parmesan until achieving a silky, smooth texture.
- Assembly and Initial Baking: Preheat oven to 350F. Layer Alfredo sauce on the bottom of a baking dish. Carefully stuff shells with chicken-cheese mixture, arranging them snugly. Drench shells with remaining sauce and sprinkle additional mozzarella on top.
- Final Baking and Finishing: Cover with foil, bake for 25 minutes. Uncover and continue baking until cheese turns golden brown and edges become bubbly. Rest briefly after removing from oven.
- Presentation: Garnish with fresh herbs, creating an appetizing and aromatic dish ready for serving.
Notes
- Pasta Shell Perfection: Cook shells al dente to prevent them from becoming mushy during baking, ensuring they hold the filling without falling apart.
- Filling Consistency Tip: Drain excess liquid from the chicken and ricotta mixture to prevent watery stuffed shells, maintaining a thick and creamy texture.
- Sauce Smoothness Hack: Whisk Alfredo sauce continuously and use low heat to prevent separation or burning, creating a silky-smooth sauce that coats the shells evenly.
- Make-Ahead Magic: Prepare the dish up to the point of baking, cover, and refrigerate for up to 24 hours, allowing flavors to intensify and making meal prep easier.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg