These Chicken Alfredo Stuffed Shells are the perfect comfort food! They are easy to make and can be made ahead of time and frozen for a quick meal. The chicken is tender and juicy, and the alfredo sauce is rich and creamy. The shells are stuffed with a cheesy mixture and then baked until warm and bubbly.
A classic Chicken Alfredo Stuffed Shells dish gets a fun twist when it’s stuffed into tender pasta shells. This crowd-pleasing recipe is easy to make and can be on the table in just over an hour. When you’re craving a hearty, indulgent dish this tasty, comforting pasta recipe does the trick. Just like the traditional but even better.
Chicken Alfredo Stuffed Shells are just fancy macaroni. But the addition of chicken alfredo is delicious! This dish makes an excellent family meal and is also a great dish to serve the company with. Serving up a classic chicken Alfredo dish with some protein-packed stuffed shells, this dish promises to send your taste buds into overdrive.
How To Make Chicken Alfredo Stuffed Shells
This recipe for chicken Alfredo stuffed shells is the perfect way to turn a classic Italian dish into a fun and easy weeknight meal. Jumbo pasta shells are filled with a creamy chicken and cheese mixture, then baked in a rich Alfredo sauce. Serve with a side of steamed broccoli or a simple salad for a complete meal.
Ingredients
- 20 whole jumbo pasta shells, cooked and drained
- 2 whole boneless, skinless chicken breasts
- Salt and pepper, to taste
- Olive oil, for grilling and frying
- 3/4 cup ricotta cheese
- 3/4 cup cottage cheese
- 3/4 cup grated mozzarella cheese, plus more for the top
- 2 cups grated parmesan cheese, plus more for the top
- 2 whole eggs
- 1/4 cup minced fresh parsley
- 2 tablespoons minced fresh basil
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 1 cup heavy cream, plus more as needed
- 3 cloves garlic, minced
Step By Step Instructions To Make Chicken Alfredo Stuffed Shells
Step 1
375 degrees Fahrenheit is the recommended temperature for the oven. Add salt and pepper to both sides of the chicken breasts.
Step 2
Cook the chicken on both sides in a grill pan or iron skillet over medium heat, drizzled with olive oil. After the meat has been removed, shred it with two forks and allow it to cool.
Step 3
Mix ricotta, cottage cheese, mozzarella, 1 cup of Parmesan, eggs, 2 tablespoons fresh parsley, salt, and pepper in a medium bowl.
Step 4
Mix well, adding 2 tablespoons of heavy cream if needed. Separately set aside.
Step 5
Melt butter over medium heat and add flour to the skillet. Stir until golden brown and cook for a few minutes. Cook for a few minutes, whisking constantly until thickened.
Step 6
Pour in milk and cream and simmer for a few minutes, whisking constantly. Stir in the garlic, one cup of Parmesan, salt, pepper, and 1 tablespoon of minced parsley and basil. If necessary, adjust the seasonings. Make sure to set aside.
Step 7
Make sure you use a baking dish that is 9 x 13 inches in size by adding 1 cup of sauce on the bottom. The chicken/ricotta mixture should be generously filled into each jumbo shell.
Step 8
Pour the sauce over the top of the fried chicken before laying it face down in the pan. Bake for 25 minutes, until golden and bubbly. Sprinkle with extra mozzarella and Parmesan. Enjoy with a salad!
Conclusion
We hope you enjoyed our recipe for Chicken Alfredo Stuffed Shells. These stuffed shells are great for dinner parties, holidays, or any other time you are looking for a meal that is sure to please a crowd! If you enjoyed this recipe, please share it with your friends! If you have any questions about this recipe, please leave a comment in the comment section below. Thank you for visiting our blog. We hope you have a great day!
More Delicious Recipes
Chicken Alfredo Stuffed Shells Recipe
Ingredients
- 20 whole jumbo pasta shells, cooked and drained
- 2 whole boneless, skinless chicken breasts
- Salt and pepper, to taste
- Olive oil, for grilling and frying
- 3/4 cup ricotta cheese
- 3/4 cup cottage cheese
- 3/4 cup grated mozzarella cheese, plus more for the top
- 2 cups grated parmesan cheese, plus more for the top
- 2 whole eggs
- 1/4 cup minced fresh parsley
- 2 tablespoons minced fresh basil
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 1 cup heavy cream, plus more as needed
- 3 cloves garlic, minced
Instructions
- 375 degrees Fahrenheit is the recommended temperature for the oven. Add salt and pepper to both sides of the chicken breasts.
- Cook the chicken on both sides in a grill pan or iron skillet over medium heat, drizzled with olive oil. After the meat has been removed, shred it with two forks and allow to cool.
- Mix ricotta, cottage cheese, mozzarella, 1 cup of Parmesan, eggs, 2 tablespoons fresh parsley, salt, and pepper in a medium bowl.
- Mix well, adding 2 tablespoons of heavy cream if needed. Separately set aside.
- Melt butter over medium heat and add flour to the skillet. Stir until golden brown and cook for a few minutes. Cook for a few minutes, whisking constantly until thickened.
- Pour in milk and cream and simmer for a few minutes, whisking constantly. Stir in the garlic, one cup of Parmesan, salt, pepper, and 1 tablespoon of minced parsley and basil. If necessary, adjust the seasonings. Make sure to set aside.
- Make sure you use a baking dish that is 9 x 13 inches in size by adding 1 cup of sauce on the bottom. The chicken/ricotta mixture should be generously filled into each jumbo shell.
- Pour the sauce over the top of the fried chicken before laying it face down in the pan. Bake for 25 minutes, until golden and bubbly. Sprinkle with extra mozzarella and Parmesan. Enjoy with a salad!