Description
Chicken Alfredo Stuffed Shells
Creamy, cheesy comfort baked to perfection
Time
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Prep: 20 minutes
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Cook: 40 minutes
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Total: 1 hour
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Serves: 6
Ingredients
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18–20 jumbo pasta shells
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2 cups cooked shredded chicken
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1 cup whole-milk ricotta cheese
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½ cup grated Parmesan cheese
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1½ cups shredded mozzarella cheese, divided
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2 cups Alfredo sauce
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1 tsp garlic powder
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Salt & black pepper, to taste
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Cooking spray or olive oil (for dish)
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Fresh parsley, chopped (optional garnish)
Instructions
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Preheat Oven
Preheat oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish. -
Cook Pasta Shells
Boil shells in well-salted water until al dente. Drain and lay flat to cool. -
Make Filling
In a large bowl, mix:-
shredded chicken
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ricotta
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Parmesan
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½ cup mozzarella
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garlic powder
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salt & pepper
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Assemble
Spread about ½ cup Alfredo sauce on the bottom of the baking dish.
Stuff each shell generously with filling and place seam-side up in dish. -
Sauce & Cheese
Pour remaining Alfredo sauce over shells.
Sprinkle with remaining 1 cup mozzarella. -
Bake
Cover with foil and bake 25 minutes.
Uncover and bake 10–15 minutes until bubbly and golden. -
Rest & Serve
Let rest 5–10 minutes before serving. Garnish with parsley if desired.
Notes
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Add 1–2 tbsp Alfredo sauce to filling for extra creaminess
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Let shells cool before stuffing to prevent tearing
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Thin thick sauce with a splash of milk if needed