Description

This baked pasta dish features jumbo shells filled with shredded chicken and a rich, homemade Alfredo sauce, topped with mozzarella and Parmesan. It’s a cozy, family-friendly meal ready in under an hour.

Ingredients

Scale

2 cups cooked chicken breast, shredded

18–20 jumbo pasta shells, cooked al dente

4 tbsp unsalted butter

3 cloves garlic, minced

2 cups heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 tsp Italian herbs

salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×13 baking dish.

2. Boil jumbo pasta shells in salted water until just al dente, drain, drizzle with olive oil, and let cool.

3. In a saucepan over medium heat, melt butter, add garlic and sauté until fragrant.

4. Pour in heavy cream, bring to a gentle simmer, then whisk in Parmesan until smooth. Season with Italian herbs, salt, and pepper.

5. Toss shredded chicken with 1 cup of the Alfredo sauce and half the mozzarella until well coated.

6. Fill each cooled shell with the chicken mixture and place open side up in the baking dish.

7. Spread remaining Alfredo sauce over shells and sprinkle with remaining mozzarella and extra Parmesan.

8. Cover loosely with foil and bake for 25 minutes, remove foil and bake 5 more minutes until golden and bubbly.

9. Let rest 5-10 minutes before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: main course
Method: baking
Cuisine: italian-american

Nutrition

Serving Size: 3 shells
Calories: 600
Sugar: 3
Sodium: 700
Fat: 40
Saturated Fat: 20
Unsaturated Fat: 15
Trans Fat: 0.5
Carbohydrates: 45
Fiber: 2
Protein: 30
Cholesterol: 120

Keywords: alfredo stuffed shells, chicken alfredo stuffed shells, stuffed shells recipe, chicken alfredo recipes, stuffed chicken alfredo shells, creamy chicken pasta, baked stuffed shells