Chicken Alfredo Stuffed Shells Recipe
This Chicken Alfredo Stuffed Shells recipe is a family favorite made with yummy jumbo pasta shells stuffed with creamy ricotta, parmesan, mozzarella, and rotisserie chicken filling. Then it's topped with a perfectly flavored homemade sauce for an easy 30 minute weeknight dinner!
Servings: 4 servings
Ingredients
- 8 ounces jumbo pasta shells
Filling
- 1½ cups rotisserie chicken shredded
- 1 cup full fat ricotta cheese
- ⅓ cup freshly grated parmesan cheese
- ⅓ cup freshly grated mozzarella cheese
- ⅓ cup sour cream
- 1 teaspoon dried Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
Sauce
- 2 Tablespoons salted butter
- 2 cloves garlic minced
- 1½ cups heavy cream
- ½ cup freshly grated parmesan cheese
- ½ teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of water (about 4 quarts) to a rolling boil. Add 1 tablespoon of table salt to season the water for the pasta.
- Carefully add the pasta to the boiling water, stirring gently to prevent sticking. Follow the cooking time specified on the pasta package (usually around 9 minutes).8 ounces jumbo pasta shells
- Using a colander or strainer, drain the pasta to remove all the water. Set the drained jumbo pasta shells aside.
- Meanwhile, prepare the chicken filling by combining the ingredients: chicken, ricotta cheese, parmesan cheese, mozzarella cheese, sour cream, Italian seasonings, black pepper, and salt. Mix until well combined.1½ cups rotisserie chicken, 1 cup full fat ricotta cheese, ⅓ cup freshly grated parmesan cheese, ⅓ cup freshly grated mozzarella cheese, ⅓ cup sour cream, 1 teaspoon dried Italian seasoning, ½ teaspoon black pepper, ½ teaspoon kosher salt
- Stuff the shells with the prepared chicken mixture and set them aside.
- Heat a skillet over medium heat, melt the butter, and add minced garlic. Cook for a minute.2 Tablespoons salted butter, 2 cloves garlic
- Stir in the heavy cream and cook for 2 minutes.1½ cups heavy cream
- Add the parmesan cheese, Italian seasonings, salt, pepper, and crushed red pepper flakes. Let it simmer for 4-5 minutes until the sauce slightly thickens.½ cup freshly grated parmesan cheese, ½ teaspoon dried Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon crushed red pepper flakes
- Pour the sauce over the baking dish, arrange the stuffed pasta shells, and sprinkle mozzarella cheese on top.
- Bake the stuffed shells for 18-20 minutes until the cheese has melted.
- Garnish the pasta with parsley and red pepper flakes before serving.
Notes
Storage
- Store: Store your stuffed shells once they have completely cooled to room temperature in an airtight container, or covered tightly in plastic wrap, in the refrigerator for 4-5 days. Reheat the shells for 1-2 minutes in the microwave before serving them again. You may want to add a dash of water or chicken broth to the dish to keep it from drying out.
- Freezing: Follow the directions up to step 7, then place the stuffed shells in a Ziploc bag or a freezer container and freeze them for up to 1-2 months. Defrost them thoroughly before reheating them and continuing with the recipe.
Nutrition
Calories: 991kcal | Carbohydrates: 52g | Protein: 51g | Fat: 65g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 268mg | Sodium: 1445mg | Potassium: 373mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2160IU | Vitamin C: 1mg | Calcium: 496mg | Iron: 2mg
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