Description
These creamy chicken Alfredo stuffed shells combine tender shredded chicken, rich Alfredo sauce, and three cheeses baked in jumbo pasta shells for an easy family dinner. Ready in under an hour, this comforting dish can be made ahead or frozen for later.
Ingredients
Instructions
1. Preheat oven to 375 °F (190 °C) and grease a 9×13-inch baking dish.
2. Boil jumbo shells in salted water until al dente, about 8 minutes. Drain and toss with a little olive oil.
3. In a bowl, mix shredded chicken, ricotta, half the mozzarella, Parmesan, garlic powder, Italian seasoning, salt, pepper, and 1 cup of Alfredo sauce.
4. Spread 0.5 cups of Alfredo sauce on the bottom of the baking dish.
5. Fill each shell with the chicken and cheese mixture and place shells in the dish.
6. Pour remaining Alfredo sauce over shells and sprinkle with remaining mozzarella.
7. Cover with foil and bake 20 minutes, then remove foil and bake 10–15 minutes until cheese is golden.
8. Let stand 5 minutes, garnish with parsley, and serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: main course
- Method: baking
- Cuisine: italian-american
Nutrition
- Serving Size: 3 shells
- Calories: 550
- Sugar: 4
- Sodium: 800
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
- Cholesterol: 90
Keywords: chicken alfredo, stuffed shells, family dinner, easy pasta, comfort food, make ahead, freezer meal