Make Chicken Alfredo Stuffed Shells for a rich, cheesy comfort dish. Tender pasta shells cradle a creamy chicken filling, baked until golden brown.
Author:Hannah Rodger
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6 servings
Category:Pasta
Method:Baking
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Jumbo Pasta Shells (about 24)
Cooked Chicken Breast (shredded or diced, 1 1/2 cups)
Alfredo Sauce (store-bought or homemade, 1 1/2 cups)
Ricotta Cheese (15 ounces)
Parmesan Cheese (grated, 1 cup)
Mozzarella Cheese (shredded, 1 cup, divided)
Egg (1 large)
Garlic Powder (1 teaspoon)
Salt (1/2 teaspoon)
Black Pepper (1/4 teaspoon)
Marinara Sauce (for the bottom of the dish, 10 ounces)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
Cook the jumbo pasta shells according to package directions until al dente. Drain them and rinse immediately with cold water to stop cooking. Set aside.
In a large bowl, mix together the ricotta cheese, 1/2 cup of the Alfredo sauce, the Parmesan cheese, the egg, garlic powder, salt, and pepper.
Gently fold in the cooked chicken and 1/2 cup of the mozzarella cheese into the ricotta mixture.
Spread the marinara sauce evenly over the bottom of your prepared baking dish.
Carefully stuff each cooked pasta shell with the chicken and cheese filling. Arrange the filled shells in a single layer over the marinara sauce.
Pour the remaining 1 cup of Alfredo sauce evenly over the top of the stuffed shells.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the sauce.
Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Let the dish rest for 5 minutes before serving.
Notes
If you prefer a smoother filling, you can blend half of the ricotta mixture before adding the chicken.
Using rotisserie chicken saves significant prep time.
Feel free to add a pinch of nutmeg to the Alfredo sauce for deeper flavor.