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- 12 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 2 cups homemade or store-bought Alfredo sauce - 1 tablespoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make the Chicken Alfredo Stuffed Shells, you need a few simple items. First, grab 12 jumbo pasta shells. These large shells hold the filling well. Next, use 2 cups of cooked chicken. You can shred it yourself or buy pre-cooked chicken. It saves time! For the cheeses, gather 1 cup of ricotta, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan. These cheeses create a creamy filling and add rich flavor. Next, you need 2 cups of Alfredo sauce. You can use homemade sauce or store-bought for convenience. For seasoning, you will need 1 tablespoon of garlic powder and 1 teaspoon of Italian seasoning. Don't forget salt and pepper to taste. These spices enhance the dish. Finally, chop some fresh parsley for garnish. It adds a nice pop of color and freshness when serving. This list keeps the recipe simple yet delicious! {{ingredient_image_1}} 1. Preheating the oven First, set your oven to 375°F (190°C). This step is key for even cooking. 2. Cooking the pasta shells Boil salted water in a large pot. Add the jumbo pasta shells. Cook them until they are al dente, which means they should still have a slight bite. Drain the shells and set them aside to cool. 3. Mixing the filling ingredients In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, and the Parmesan cheese. Add garlic powder, Italian seasoning, salt, and pepper. Mix everything well until it is smooth and creamy. 1. Spreading the Alfredo sauce Pour half of the Alfredo sauce into the bottom of a 9x13 inch baking dish. Spread it evenly. This sauce keeps the shells moist. 2. Stuffing the shells Take each cooked pasta shell and fill it with the chicken and cheese mixture. Place the stuffed shells open side up in the baking dish. Make sure they are snug but not overcrowded. 3. Layering and baking instructions Pour the remaining Alfredo sauce over the stuffed shells. Ensure all shells are well-coated. Sprinkle the rest of the mozzarella cheese on top for that melty finish. 1. Covering and baking Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. This helps the flavors blend. 2. Finishing touches and garnishing After 25 minutes, remove the foil. Bake for another 10 minutes until the cheese is bubbly and slightly golden. Once out of the oven, let it cool for a bit. Garnish with freshly chopped parsley for color and flavor. To achieve perfect al dente pasta, follow these steps: - Use plenty of water: Boil a large pot of salted water. The salt adds flavor. - Timing is key: Check the package for cook time. Set a timer a minute early. - Taste test: The pasta should be firm yet tender. If it’s soft, it’s overcooked. For shredding chicken, here are some easy techniques: - Use cooked chicken: Start with rotisserie chicken or leftover cooked chicken. - Two forks method: Hold one fork steady and use the second to pull the chicken apart. - Stand mixer hack: Place chicken in a mixer with a paddle. Mix on low speed until shredded. For a great presentation, try these tips: - Individual plates: Serve each stuffed shell on a plate. Drizzle extra Alfredo sauce on top. - Garnish: Add a sprig of fresh parsley for color and freshness. - Cheese sprinkle: A light sprinkle of extra Parmesan adds visual appeal. The best side dishes to pair with Chicken Alfredo Stuffed Shells include: - Garlic bread: It’s perfect for soaking up the creamy sauce. - Caesar salad: The crisp greens balance the rich flavors. - Steamed veggies: Broccoli or green beans add a healthy touch and color. Pro Tips Use Fresh Ingredients: Opt for fresh herbs and quality cheeses to enhance the flavor of your stuffed shells. Make Ahead: Prepare the stuffed shells in advance and refrigerate them. Bake just before serving for a quick meal. Experiment with Fillings: Feel free to add vegetables like spinach or sun-dried tomatoes to the chicken mixture for added nutrition and flavor. Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results. {{image_2}} You can change the cheese in the recipe to fit your taste. If you want a lighter option, try cottage cheese. It gives a nice texture without being too heavy. For a fun twist, use feta cheese. It adds a tangy flavor that works well with chicken. Next, consider using different types of protein. You can swap out chicken for turkey or even shrimp. Both options bring a new flavor profile to the dish. If you want a vegetarian option, try using mushrooms or spinach. They add great taste and texture. Adding vegetables can elevate your filling. You can mix in chopped spinach or bell peppers. They not only add color but also boost nutrition. Zucchini or mushrooms can also be great choices. Just sauté them lightly before mixing. To spice up the Alfredo sauce, try adding some heat. A pinch of red pepper flakes can make a big difference. You can also mix in some herbs like basil or thyme. These will give the sauce a fresh, vibrant flavor. Experimenting with these ideas can make your Chicken Alfredo Stuffed Shells unique every time you make them. To keep your Chicken Alfredo Stuffed Shells fresh, use airtight containers. Make sure to let them cool first. Store them in the fridge for up to three days. This way, they stay creamy and tasty. If you want to keep them longer, freezing works great too. To freeze, wrap the shells in plastic wrap and then place them in a freezer-safe bag. They can last up to three months in the freezer. When you want to eat them, just take out what you need. When it’s time to enjoy your leftovers, reheating is key. Avoid the microwave if you can. Instead, use the oven for the best texture. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Cover it with foil to keep moisture in. Heat them for about 20 minutes, or until they are warm. If you want to add a little more cheese, sprinkle some on top before reheating. This gives you that bubbly, cheesy goodness again. Can I make Chicken Alfredo Stuffed Shells ahead of time? Yes, you can make these stuffed shells ahead of time. Just prepare the dish, cover it, and store it in the fridge for up to a day. When ready to bake, just pop it in the oven. You may need to add a few extra minutes to the baking time. What can I substitute for Alfredo sauce? You can use a white sauce or a homemade cheese sauce. For a lighter option, try a creamy cauliflower sauce. This gives a nice flavor without the heaviness of Alfredo. How do I make this recipe vegetarian? To make this dish vegetarian, skip the chicken and add more vegetables. Spinach, mushrooms, or zucchini work great in the filling. You can also use a meat substitute if you prefer. How long do I bake the stuffed shells? Bake the stuffed shells for 25 minutes covered with foil. Then, remove the foil and bake for another 10 minutes. This helps the cheese melt and brown nicely. What’s the best way to reheat stuffed shells? To reheat, place the shells in an oven-safe dish. Cover with foil and bake at 350°F (175°C) for about 15-20 minutes. This keeps them moist and warm. Can I use regular pasta shells instead of jumbo? Yes, you can use regular pasta shells. Just note that you will need to adjust the filling amount. Smaller shells may require less filling, so keep that in mind when stuffing them. In this article, we explored how to make Chicken Alfredo Stuffed Shells. We covered ingredients, steps, tips, and variations. You learned how to prepare great flavors and textures, plus ways to store your dish. Remember, keeping it simple makes cooking fun. Enjoy making this tasty meal, and don’t be afraid to get creative. With these tips, you'll impress everyone at the table. Happy cooking!

Chicken Alfredo Stuffed Shells

Delicious jumbo pasta shells filled with a creamy chicken and cheese mixture, topped with Alfredo sauce and baked to perfection.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 12 jumbo pasta shells jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 cups Alfredo sauce
  • 1 tablespoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot, bring salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
  • In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully combined.
  • Spread half of the Alfredo sauce evenly across the bottom of a 9x13 inch baking dish.
  • Stuff each cooked pasta shell with the chicken and cheese mixture and place the stuffed shells into the baking dish, open side up.
  • Once all shells are filled and placed in the dish, pour the remaining Alfredo sauce over the top, ensuring all shells are well coated.
  • Sprinkle the remaining mozzarella cheese evenly across the top of the dish.
  • Cover with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
  • Remove from the oven and let it cool slightly before garnishing with freshly chopped parsley.

Notes

Serve the stuffed shells on individual plates, drizzling extra Alfredo sauce over the top for a creamy touch and adding a sprig of parsley for color. Enjoy!
Keyword Alfredo, chicken, pasta, stuffed shells