Stuffed Shells with Chicken in Alfredo Sauce Recipe
This Stuffed Shells recipe with chicken is a comforting Italian-American classic featuring jumbo pasta shells filled with a creamy mixture of ricotta cheese, seasoned shredded chicken, and herbs. Baked in rich Alfredo sauce and topped with mozzarella and Parmesan cheese, this dish offers a hearty, cheesy meal perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Pasta
- 12 oz jumbo shells
Cheese Filling
- 15 oz ricotta cheese
- 1 egg
- 1 tsp basil
- 1 tsp oregano
- 3/4 cup Parmesan cheese (divided into 1/2 cup and 1/4 cup)
- 2 cups shredded chicken (seasoned with salt and pepper)
Sauce and Topping
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare it for baking the stuffed shells later.
- Cook Pasta Shells: Bring a large pot of water to a boil and cook the jumbo shells according to package directions until al dente. Drain the shells carefully and set them aside to cool slightly.
- Prepare Cheese Mixture: In a large mixing bowl, combine the ricotta cheese, egg, basil, oregano, and 1/2 cup of Parmesan cheese. Mix thoroughly to create a smooth filling base.
- Add Chicken: Stir the seasoned shredded chicken into the cheese mixture until evenly incorporated.
- Layer Sauce in Pan: Spread approximately 3/4 cup of Alfredo sauce evenly across the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Stuff Shells: Using about 2 tablespoons of the cheese and chicken filling, stuff each cooked shell and place them neatly into the Alfredo sauce in the baking dish.
- Add Remaining Sauce: Pour the remaining Alfredo sauce evenly over the stuffed shells to keep them moist during baking.
- Top with Cheese: Sprinkle shredded mozzarella cheese and the remaining 1/4 cup Parmesan cheese over the top of the shells for a cheesy golden crust.
- Cover and Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes to heat through and meld flavors.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese topping is melted, bubbly, and golden brown.
Notes
- You can substitute shredded rotisserie chicken to save time.
- Make sure not to overcook the pasta shells, so they hold their shape when stuffed.
- For extra flavor, add a pinch of crushed red pepper to the cheese filling if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
