Ingredients
Chicken Filling
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon garlic, minced
- 1 tablespoon butter
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Alfredo Sauce
- 4 tablespoons butter
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- ½ teaspoon nutmeg
- Salt and pepper to taste
Additional Ingredients
- 18-20 jumbo pasta shells, cooked
- ½ cup mozzarella cheese, shredded (for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook the pasta shells: Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly so they are easy to handle.
- Prepare the chicken filling: In a skillet, melt 1 tablespoon butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the cooked chicken, Italian seasoning, salt, and pepper. Stir well to combine and cook briefly, then remove from heat and let cool.
- Make the filling mixture: In a large bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and the cooled chicken mixture. Stir thoroughly to create a creamy, cheesy filling.
- Prepare the Alfredo sauce: In a saucepan, melt 4 tablespoons of butter over medium heat. Add the minced garlic and cook for 1-2 minutes until aromatic. Stir in the heavy cream, nutmeg, salt, and pepper. Simmer gently for about 5 minutes while stirring occasionally. Gradually add the grated Parmesan cheese and stir until the sauce is smooth and creamy.
- Assemble the stuffed shells: Spread 1 cup of Alfredo sauce evenly over the bottom of a 9×13-inch baking dish. Carefully stuff each cooked pasta shell with the chicken and cheese filling, then arrange the stuffed shells in the dish on top of the sauce.
- Top with remaining sauce and cheese: Pour the remaining Alfredo sauce over the arranged shells. Sprinkle the shredded mozzarella cheese evenly on top to create a golden cheesy crust when baked.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, or until the cheese topping is melted, bubbly, and lightly golden.
- Garnish and serve: Remove the dish from the oven. Sprinkle chopped fresh parsley over the top for color and freshness. Serve hot and enjoy your creamy chicken stuffed shells.
Notes
- Be sure to cook pasta shells al dente so they retain shape and don’t become mushy after baking.
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- Adjust garlic quantity based on your preference for stronger or milder flavor.
- If you prefer a lighter dish, substitute half-and-half for heavy cream, though sauce will be less rich.
- Make ahead: You can assemble the dish and refrigerate it for up to 24 hours before baking.
- For a gluten-free version, use gluten-free jumbo pasta shells.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American