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Chicken Alfredo Stuffed Shells Recipe

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Delicious Chicken Alfredo Stuffed Shells combine tender jumbo pasta shells filled with a creamy mixture of shredded rotisserie chicken, ricotta, mozzarella, and Parmesan cheeses. Wrapped in a rich roasted garlic Alfredo sauce and baked to bubbly perfection, this comforting Italian-American casserole makes a perfect dinner for any occasion.

Ingredients

Roasted Garlic

  • 1 head garlic
  • 2 teaspoons olive oil

Pasta

  • 20 jumbo pasta shells

Filling

  • 3 cups shredded chicken (rotisserie chicken recommended)
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 3/4 cup ricotta cheese
  • 1 large egg
  • 2 tablespoons chopped fresh flat leaf parsley (or 2 teaspoons dried parsley)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Roasted Garlic Alfredo Sauce

  • 1 head roasted garlic (mashed cloves from above)
  • 4 tablespoons unsalted butter
  • 16 ounces heavy cream (divided: 1 3/4 cups for sauce, 1/4 cup for thickener)
  • 1 1/4 cups freshly grated Parmesan cheese
  • Salt, to taste
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon all-purpose flour

Instructions

  1. Roast Garlic: Preheat the oven to 400°F. Peel the outer skin off the head of garlic but keep the skin on individual cloves. Cut off about 1/4 to 1/2 inch from the tops to expose cloves. Place on foil, drizzle with olive oil, massage it into cloves, wrap tightly in foil. Bake for 30 minutes until cloves are soft. Allow to cool.
  2. Prepare Pasta Shells: Lower oven temperature to 375°F. Spray a 9×13-inch baking dish with cooking spray. Bring a large pot of salted water to boil, add jumbo pasta shells, and cook until al dente, about 9-11 minutes. Drain and let cool.
  3. Make Filling: In a large bowl, lightly beat the egg. Add shredded chicken, ricotta, 1 cup mozzarella, 1/2 cup Parmesan, parsley, salt, pepper, and Italian seasoning. Mix thoroughly and set aside.
  4. Prepare Roasted Garlic Alfredo Sauce: Squeeze roasted garlic cloves out of skins and mash with a fork. In a saucepan over low-medium heat, melt butter. Add 1 3/4 cups heavy cream and mashed garlic, heat gently without boiling. Stir in Parmesan, salt, and pepper until cheese melts. To thicken, whisk together flour and remaining 1/4 cup heavy cream, add to sauce, and stir until thickened.
  5. Assemble: Spread 1 cup of Alfredo sauce evenly over the bottom of the baking dish. Fill each cooked pasta shell with the chicken mixture, place them filling-side up in the dish. Pour remaining Alfredo sauce over the shells.
  6. Bake: Cover with foil and bake for 25 minutes at 375°F. Remove foil, sprinkle the remaining 1 cup mozzarella and 1/2 cup Parmesan over the top. Bake for an additional 5-10 minutes until cheese is melted and bubbly. Garnish with additional parsley before serving.

Notes

  • Use rotisserie chicken for convenience and added flavor.
  • Do not boil the Alfredo sauce to prevent curdling.
  • If you do not have fresh parsley, dried parsley works as a substitute.
  • Make sure not to overcook pasta shells; they should be al dente to hold filling without falling apart.
  • Roasting garlic ahead of time brings out a mellow, sweet flavor perfect for Alfredo sauce.
  • You can customize the filling by adding sautéed spinach or mushrooms for extra vegetables.
  • Allow the dish to rest 5 minutes after baking for easier serving.

Find it online: https://bitezly.com/chicken-alfredo-stuffed-shells-recipe/