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Chicken Alfredo Stuffed Shells Recipe

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4.3 from 55 reviews

This Chicken Alfredo Stuffed Shells recipe combines tender grilled chicken with a creamy ricotta and cheese filling, all nestled inside jumbo pasta shells. Topped with a rich homemade Alfredo sauce and baked until bubbly and golden, this comforting Italian-American dish is perfect for family dinners and serves 8 generously.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

For the Pasta and Filling

  • 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 topping
  • 2 cups grated Parmesan cheese, plus more for topping
  • 2 whole eggs
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh basil

For the Alfredo Sauce

  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream, plus more as needed
  • 3 cloves garlic, minced

Instructions

  1. Preheat and Grill Chicken: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, then cook the chicken breasts until fully cooked, turning to brown evenly. Once cooked, remove from heat and shred the chicken with two forks. Allow it to cool slightly.
  2. Prepare the Cheese and Chicken Filling: In a medium bowl, combine ricotta cheese, cottage cheese, mozzarella, 1 cup of Parmesan, eggs, 2 tablespoons of minced fresh parsley, salt, and pepper. Add the shredded chicken and stir to blend all ingredients. If the mixture feels too thick, splash in 2 tablespoons of heavy cream to loosen it. Set aside.
  3. Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk continuously until the roux turns a golden brown color, approximately 2-3 minutes. Gradually pour in the milk and heavy cream while whisking constantly to prevent lumps. Continue cooking and whisking for a few minutes until the sauce thickens. Add minced garlic, the remaining 1 cup Parmesan cheese, salt, pepper, 1 tablespoon minced parsley, and the minced basil. Stir well and adjust seasoning to taste. Remove from heat and set aside.
  4. Assemble and Bake: Pour 1 cup of the Alfredo sauce into the bottom of a 9 x 13 inch baking dish. Using a spoon, generously fill each cooked jumbo pasta shell with the chicken and cheese filling. Arrange the shells face down on the sauce in the dish. Pour the remaining sauce evenly over the stuffed shells. Sprinkle additional mozzarella and Parmesan cheese on top. Bake uncovered in the preheated oven for 25 minutes, or until the sauce is bubbly and the top is golden brown.
  5. Serve: Remove from oven and let rest for a few minutes before serving. Serve warm, ideally with a refreshing salad on the side.

Notes

  • You can cook the jumbo shells ahead of time and refrigerate them until assembly.
  • If the filling is too thick, add a little more heavy cream or milk to achieve desired consistency.
  • For a lower fat version, substitute part of the heavy cream with extra milk or use low-fat cheeses.
  • Fresh herbs elevate the flavor; try adding a pinch of oregano or thyme if desired.
  • Make sure not to overcook the pasta shells initially to avoid them becoming mushy after baking.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://yourdailycook.com/chicken-alfredo-stuffed-shells-recipe/