Why Make This Recipe
Chicken Alfredo Stuffed Shells are a delicious and comforting meal that everyone will love. It combines the classic flavors of Alfredo sauce with tender chicken and cheesy stuffed pasta. This dish is perfect for family dinners, potlucks, or when you want something special without too much hassle.
How to Make Chicken Alfredo Stuffed Shells
Ingredients
- Jumbo pasta shells
- Cooked rotisserie chicken, shredded
- Ricotta cheese
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Alfredo sauce
- Garlic, minced
- Salt and pepper to taste
- Fresh parsley, for garnish
Directions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a bowl, combine shredded chicken, ricotta, half of the mozzarella, Parmesan cheese, minced garlic, salt, and pepper.
- Carefully stuff the pasta shells with the chicken and cheese mixture.
- Spread a layer of Alfredo sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and cover with remaining Alfredo sauce.
- Sprinkle the remaining mozzarella cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
How to Serve Chicken Alfredo Stuffed Shells
Serve the Chicken Alfredo Stuffed Shells hot, straight from the oven. A side salad or garlic bread pairs nicely with this dish. You can also sprinkle additional Parmesan or crushed red pepper for an extra kick.
How to Store Chicken Alfredo Stuffed Shells
To store leftover Chicken Alfredo Stuffed Shells, let them cool completely. Place them in an airtight container, and they will last in the refrigerator for up to 3 days. For longer storage, you can freeze them. Just make sure to wrap them well in plastic wrap and aluminum foil. They will keep for about 2 months in the freezer.
Tips to Make Chicken Alfredo Stuffed Shells
- Use store-bought Alfredo sauce for convenience or make your own for a fresher taste.
- Experiment with different cheeses like Gouda or Fontina to change the flavor.
- You can add spinach or mushrooms to the chicken mixture for extra veggies.
Variation
You can try using different proteins, like ground turkey or Italian sausage, instead of rotisserie chicken. Additionally, you can make a vegetarian version by using sautéed vegetables in place of chicken.
FAQs
Can I make Chicken Alfredo Stuffed Shells ahead of time?
Yes! You can prepare the stuffed shells and assemble them in the baking dish a day in advance. Just cover them and refrigerate. Bake them when you’re ready to eat.
Can I use regular pasta instead of jumbo shells?
You can use regular pasta, but the cooking time and presentation will differ. Jumbo shells work well for stuffing and hold the filling nicely.
What can I use instead of ricotta cheese?
You can use cottage cheese for a lighter option or cream cheese for a richer flavor if you don’t have ricotta on hand.
Chicken Alfredo Stuffed Shells
Ingredients
Pasta and Filling
- 12 pieces jumbo pasta shells Cook according to package instructions.
- 2 cups cooked rotisserie chicken, shredded You can use rotisserie chicken for convenience.
- 1 cup ricotta cheese Can substitute with cottage cheese.
- 1.5 cups mozzarella cheese, shredded Reserve half for topping.
- 0.5 cups Parmesan cheese, grated
- 1 cup Alfredo sauce Use store-bought or homemade.
- 2 cloves garlic, minced
- to taste salt and pepper
- 2 tablespoons fresh parsley, for garnish Chopped for serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a bowl, combine shredded chicken, ricotta, half of the mozzarella, Parmesan cheese, minced garlic, salt, and pepper.
- Carefully stuff the pasta shells with the chicken and cheese mixture.
Baking
- Spread a layer of Alfredo sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and cover with remaining Alfredo sauce.
- Sprinkle the remaining mozzarella cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Garnish with fresh parsley before serving.