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Chicken Alfredo Stuffed Shells
Chicken Alfredo Stuffed Shells
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Creamy, cheesy chicken Alfredo stuffed shells - a cozy family favorite any night!
Ingredients:
  • 30 jumbo pasta shells
  • 1 pound skinless, boneless chicken breast halves
  • 1.5 teaspoons kosher salt, divided
  • 1.25 teaspoons ground black pepper, divided
  • 1 tablespoon olive oil
  • 0.75 cup ricotta cheese
  • 2 cups shredded Italian cheese blend, divided
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 2 tablespoons heavy whipping cream
  • 2 cups heavy whipping cream
  • 0.5 cup unsalted butter
  • 2 cloves garlic, finely chopped
  • 1 teaspoon Italian seasoning
  • 2.5 cups freshly grated Parmesan cheese, divided
Instructions:
  • Preheat your oven to 375°F (190°C).
  • 1. Boil a large pot of salted water over medium-high heat. Cook the pasta shells for 9 to 11 minutes following package instructions until al dente. Drain and cool under cold water before setting aside.
  • Season both sides of the chicken breasts with a pinch of salt and pepper. Heat oil in a skillet over medium heat. Cook chicken until golden and internal temperature reaches 165°F (74°C), about 18 minutes, flipping halfway. Transfer chicken to a cutting board.
  • Shred the chicken with 2 forks, then set aside.
  • Combine ricotta, 1 1/2 cups Italian blend cheese, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, chicken, and 2 tablespoons cream in a medium bowl. Set aside.
  • In a deep, large skillet, simmer 2 cups of cream and butter over medium heat for 2 minutes, stirring occasionally. Whisk in garlic, Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper, and cook for another minute.
  • Stir in 2 cups of Parmesan cheese until it melts into a delicious sauce. Set aside.
  • Pour 1 cup of sauce into the bottom of a 9x13-inch baking dish.
  • Generously stuff each jumbo shell with the flavorful chicken-ricotta mixture using a spoon before placing them seam side up in the baking dish.
  • Cover the jumbo shells with the remaining sauce, then top with 1/2 cup of Italian blend cheese and 1/2 cup of Parmesan cheese.
  • Bake until bubbly and golden in the preheated oven for 20 to 25 minutes. Optionally garnish with extra parsley before serving.

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