Chicken Alfredo Stuffed Shells

$- Large pasta shells - Cooked chicken, shredded - Ricotta cheese To create the heart of this dish, we focus on three main ingredients. First, choose large pasta shells that hold the filling well. You need about 12 of these. Next, use cooked chicken, shredded into bite-sized pieces, for flavor and texture. I find that 2 cups works best. Finally, ricotta cheese adds creaminess and richness to the mix. One cup of ricotta will do. - Mozzarella cheese - Grated Parmesan cheese Cheese makes this dish special. I use mozzarella cheese for a gooey, melty texture. One cup of shredded mozzarella is perfect, plus a bit more for topping. Grated Parmesan cheese adds a sharp flavor. A half cup of Parmesan will elevate your stuffed shells. - Garlic powder and onion powder - Alfredo sauce (store-bought or homemade) - Salt, pepper, and parsley Seasonings bring everything together. I add garlic powder and onion powder for depth of flavor. One teaspoon of each does the trick. You can use store-bought or homemade Alfredo sauce, about 2 cups in total. Finally, season with salt and pepper to taste, and add chopped parsley for garnish. This will brighten the dish and make it look appealing. For the complete recipe, you can refer to the Full Recipe section. First, bring a large pot of salted water to a boil. This step is key for flavor. Once boiling, add the large pasta shells. Cook them for about 10 to 12 minutes. You want them al dente, so check the package for specific times. Drain the shells gently once cooked. Set them aside to cool while you prepare the filling. In a mixing bowl, combine the shredded chicken and all the cheeses. Use ricotta, mozzarella, and Parmesan in your mix. Then, add the garlic powder, onion powder, and a little salt and pepper. Stir this mixture well. You want it creamy and smooth. Make sure every bite holds a burst of flavor. Now comes the fun part—filling the pasta shells! Use a spoon to fill each shell with the chicken and cheese mixture. Don’t overfill; just a generous scoop will do. Place the filled shells in a 9x13 inch baking dish. Pour one cup of Alfredo sauce evenly over the bottom to keep the shells from sticking. Arrange the shells with the open side facing up. Pour the rest of the Alfredo sauce over them. Make sure every shell is covered; this keeps them moist. Finally, sprinkle the extra mozzarella on top. Cover the dish with aluminum foil to keep moisture in. Bake it in the preheated oven at 375°F for 25 minutes. After that, remove the foil and let it bake for another 10 minutes. You want the cheese to be bubbly and golden. Once done, let it rest for about 5 minutes. This helps the flavors settle. For a pop of color, sprinkle some fresh parsley on top before serving. For the full recipe, check the detailed instructions provided earlier. To make Chicken Alfredo Stuffed Shells shine, avoid overfilling them. If you pack too much filling, they can break. You want a nice balance, so each bite is creamy and rich. After baking, let the shells rest for about five minutes. This helps the flavors blend and makes them easier to serve. For an extra kick, add spices like Italian seasoning or crushed red pepper flakes. Fresh herbs like basil or oregano also work well. If you want more texture, try adding chopped spinach or diced bell peppers to the filling. These veggies add color and nutrition to your meal. Serve the stuffed shells on individual plates for a classy look. Drizzle some Alfredo sauce on top and sprinkle fresh parsley for color. You can also add a little extra cheese to make it even more appealing. A well-plated dish not only tastes better but also impresses your guests. For a fun twist, arrange the shells in a circle and garnish with cherry tomatoes. For the full recipe, check out the details shared above. {{image_4}} You can switch up the meat in your stuffed shells. Try ground turkey for a leaner option. Chicken is great, but beef can add a rich flavor. You can also use sausage for a spicy kick. If you're looking for vegetarian options, use mushrooms or spinach. Both add texture and taste. You can also try lentils or chickpeas for protein. These options cater to different diets and tastes. A homemade Alfredo sauce can elevate your dish. To make it, melt butter in a pan. Add minced garlic and cook until fragrant. Then, stir in heavy cream and grated Parmesan. Whisk until smooth and season with salt and pepper. You can also explore other sauces. For example, a marinara sauce can add a fresh twist. Pesto is another fun option, offering a burst of flavor. Each sauce can transform the dish into something new. While large pasta shells are classic, you can try other shapes. Manicotti or cannelloni work well, too. They hold the filling nicely, making for a great bite. If you want a gluten-free option, use rice or chickpea pasta. These alternatives ensure everyone can enjoy a tasty meal. No matter the shape, the filling will shine through. After enjoying your Chicken Alfredo Stuffed Shells, store the leftovers in the fridge. Put them in an airtight container. This keeps them fresh and tasty. They stay good for about 3 to 4 days. If you want them to last longer, consider freezing. To freeze your stuffed shells, let them cool first. Place them in a freezer-safe container or bag. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze them for up to 3 months. When you’re ready to eat, thaw them overnight in the fridge before reheating. For reheating, I recommend the oven for the best texture. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish with a bit of Alfredo sauce. Cover with foil and heat for about 20-25 minutes. If you use a microwave, be careful. Heat in short bursts to avoid drying them out. Add a splash of sauce before microwaving to keep them moist. Chicken Alfredo stuffed shells last about 3 to 4 days in the fridge. To keep them fresh, store the shells in an airtight container. This helps prevent drying out and keeps the flavors intact. When reheating, make sure they are heated evenly. Yes, you can make Chicken Alfredo stuffed shells ahead of time. Here are some tips for preparing in advance: - Assemble and Chill: You can prepare the dish and store it in the fridge for up to 24 hours before baking. - Freezing: For longer storage, freeze the assembled shells without baking. Wrap them tightly in foil or plastic wrap. They can last up to 3 months in the freezer. - Baking from Frozen: If baking from frozen, add extra time to the cooking process. This ensures they cook through properly. Chicken Alfredo stuffed shells pair well with several side dishes. Here are some great options: - Garlic Bread: The warm, buttery flavor complements the creamy sauce. - Salad: A fresh green salad with a light vinaigrette adds a crisp contrast. - Steamed Vegetables: Broccoli or green beans bring extra color and nutrition to the meal. - Roasted Asparagus: This side offers a nice earthy flavor that balances the richness of the dish. For the full recipe, check out the detailed guide to make this delightful dinner at home! This guide covered making Chicken Alfredo Stuffed Shells from scratch. You learned about ingredients like pasta, chicken, and cheese. I shared steps for cooking, filling, and baking the shells. Tips helped add flavor and make your dish shine. We also explored variations for proteins and sauces to keep meals exciting. Remember, cooking is about creativity. Enjoy your cooking journey and share your tasty results!$

Chicken Alfredo Stuffed Shells

Indulge in a creamy delight with these Chicken Alfredo Stuffed Shells! Filled with tender chicken, ricotta, and melted mozzarella, this dish is a comforting crowd-pleaser. Easy to prepare and perfect for family dinners, it combines rich flavors with a cheesy topping for a satisfying meal. Ready to impress your guests? Click through to explore the delicious recipe and bring this hearty dish to your table!

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Ingredients

12 large pasta shells

2 cups cooked chicken, shredded

1 cup ricotta cheese

1 cup mozzarella cheese, shredded (plus extra for topping)

1/2 cup grated Parmesan cheese

2 cups Alfredo sauce (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil and cook the pasta shells according to the package instructions until al dente. Drain the shells gently and set aside to cool.

In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the shredded mozzarella, grated Parmesan cheese, garlic powder, onion powder, and a pinch of salt and pepper. Stir well until the mixture is creamy and all ingredients are incorporated.

Carefully spoon a generous portion of the chicken and cheese filling into each cooked pasta shell, ensuring they are well-filled but not overflowing.

In a 9x13 inch baking dish, pour 1 cup of Alfredo sauce and spread it evenly over the bottom to prevent sticking.

Arrange the stuffed shells in the baking dish with the open side facing up, creating a cozy line of deliciousness. Pour the remaining Alfredo sauce generously over the top of the stuffed shells, ensuring they are well-coated.

Sprinkle the remaining shredded mozzarella cheese evenly over the top of the entire dish to create a cheesy, bubbly crust.

Cover the dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 25 minutes.

Carefully remove the foil after 25 minutes and continue to bake for an additional 10 minutes, or until the cheese has melted, is bubbly, and has a lovely golden color.

Remove the dish from the oven and allow it to rest for about 5 minutes before serving. Garnish with freshly chopped parsley to add a pop of color and freshness.

- Prep Time: 15 minutes

- Total Time: 50 minutes

- Servings: 4

- Presentation Tips: Serve the stuffed shells warm in individual plates, drizzled with a little extra Alfredo sauce and a sprinkle of parsley for a restaurant-style look.