Description
Creamy million dollar chicken alfredo stuffed shells bring Italian comfort straight to dinner tables with rich, cheesy goodness. Cheese-packed pasta shells deliver a satisfying meal you can savor with friends and family.
Ingredients
Scale
Main Ingredients:
- 20 large jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Herbs and Seasonings:
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- Salt
- Pepper
Optional Add-Ins:
- 2 cups fresh spinach, chopped
Instructions
- Boil a large pot of salted water and cook jumbo pasta shells for 8-10 minutes until tender yet firm. Drain and rinse with cold water to halt cooking.
- Create a creamy chicken mixture by blending shredded chicken, ricotta, mozzarella, and Parmesan cheese until uniformly incorporated.
- Enhance the filling’s flavor profile by incorporating minced garlic, fresh herbs, salt, and pepper. Mix thoroughly to distribute seasonings evenly.
- Craft the Alfredo sauce by melting butter in a saucepan over medium heat. Gently introduce heavy cream and allow it to simmer, then whisk in Parmesan cheese, seasoning with salt, pepper, and a hint of nutmeg until the sauce transforms into a silky, smooth consistency.
- Prepare the baking dish by spreading a thin layer of Alfredo sauce across the bottom. Carefully fill each cooled pasta shell with the chicken-cheese mixture, positioning them seam-side up in the dish.
- Generously drizzle the remaining Alfredo sauce over the stuffed shells, ensuring complete coverage. Crown the dish with a layer of mozzarella and a sprinkle of Parmesan cheese.
- Bake in a preheated 375°F oven for 25-30 minutes until the cheese melts and turns golden brown, creating a bubbling, appetizing surface.
Notes
- Opt for jumbo shells that are unbroken and well-cooked to ensure smooth stuffing and even baking.
- When cooking chicken, choose methods like poaching or roasting for tender, flavorful meat that easily shreds.
- Drain ricotta cheese on paper towels to remove excess moisture, preventing a watery filling.
- Mix cheeses thoroughly to create a consistent, creamy texture throughout the stuffed shells.
- Use freshly grated Parmesan for richer flavor compared to pre-packaged grated cheese.
- Allow shells to cool slightly before stuffing to prevent burning your hands and maintain shell integrity.
- Customize the dish by adding spinach, sun-dried tomatoes, or herbs to the chicken mixture for extra depth.
- For a lighter version, substitute half-and-half for heavy cream and use reduced-fat cheeses.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg