Description
Indulgent chicken alfredo stuffed shells bring Italian comfort to your dinner table, blending creamy sauce with tender pasta pockets. Rich, cheesy goodness awaits you in this classic crowd-pleasing meal that promises satisfaction with every delectable bite.
Ingredients
Scale
Chicken Ingredients:
- 2 cups cooked chicken, shredded or diced
Cheese Ingredients:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (for topping)
- 1 cup grated Parmesan cheese
Seasoning and Additional Ingredients:
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- ¼ teaspoon ground nutmeg (optional)
- 20 jumbo pasta shells
- Fresh parsley or basil, chopped (for garnish)
- Salt and black pepper, to taste
Instructions
- Prepare the pasta vessels by immersing them in heavily salted boiling water, cooking until they reach a tender yet firm consistency. Carefully drain and rinse with cool water to halt the cooking process, then arrange the shells on a clean kitchen towel.
- Craft a luxurious filling by thoroughly blending shredded chicken with creamy ricotta, melted mozzarella, aged Parmesan, and a beaten egg. Enhance the mixture with aromatic Italian herbs, garlic and onion powders, and a delicate balance of salt and pepper.
- Create a velvety Alfredo sauce by gently melting butter in a saucepan and sautéing minced garlic until its fragrance fills the kitchen. Slowly introduce heavy cream, allowing it to simmer softly before whisking in freshly grated Parmesan until the sauce transforms into a smooth, rich consistency.
- Warm the oven to a moderate 350F. Spread a thin layer of Alfredo sauce across the bottom of a baking dish, creating a creamy foundation. Meticulously fill each pasta shell with the prepared chicken and cheese mixture, nestling them closely together in the dish.
- Lavish the stuffed shells with the remaining Alfredo sauce, ensuring each shell receives a generous coating. Scatter an additional layer of mozzarella across the top, creating a golden, bubbling cheese crown.
- Shield the dish with aluminum foil and bake for 25 minutes, allowing the flavors to meld and the filling to heat thoroughly. Uncover and continue baking until the cheese reaches a perfect golden-brown state with enticing bubbling edges.
- Allow the dish to rest briefly after removing from the oven. Garnish with a sprinkle of fresh herbs, presenting a visually stunning and aromatic culinary creation ready to be savored.
Notes
- Choose jumbo shells carefully to ensure they’re large enough for generous filling without tearing during cooking.
- Pre-cook chicken thoroughly to prevent any foodborne illness and enhance overall flavor intensity.
- Use room temperature ingredients for smoother mixing and more consistent filling texture.
- Experiment with alternative cheese combinations like fontina or provolone for unique flavor profiles.
- For gluten-free version, substitute pasta shells with zucchini boats or large portobello mushroom caps.
- Reduce sauce calories by using half-and-half instead of heavy cream without compromising rich taste.
- Prepare filling ahead of time and refrigerate for convenient weeknight meal preparation.
- Add red pepper flakes or cayenne for subtle heat and depth of flavor enhancement.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 3g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg