Description
Chicken Alfredo Stuffed Shells are a creamy pasta bake filled with shredded chicken and cheeses.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups Alfredo sauce
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
- Mix Ingredients: In a large bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Fill Shells: Carefully stuff each cooked pasta shell with the chicken and cheese mixture. Place the stuffed shells in a greased baking dish.
- Add Sauce: Pour the Alfredo sauce evenly over the stuffed shells, ensuring they are well coated. Sprinkle the remaining mozzarella cheese on top.
- Bake: Preheat the oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
Notes
- Adjust seasoning to your taste.
- Use leftover chicken for quicker preparation.
- Can be made ahead and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg