Stuffed Shells with Chicken and Alfredo Sauce Recipe
This Stuffed Shells Recipe with Chicken is a comforting Italian-inspired dish featuring jumbo pasta shells filled with a creamy ricotta and shredded chicken mixture, baked in rich Alfredo sauce and topped with melted mozzarella and Parmesan cheeses. Perfect for a family dinner, it offers a delicious blend of herbs and cheeses, delivering a satisfying and hearty meal in just 45 minutes.
- 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
Filling
- 15 oz ricotta cheese
- 1 egg
- 1 tsp basil
- 1 tsp oregano
- 3/4 cup Parmesan cheese (divided)
- 2 cups shredded cooked chicken (seasoned with salt and pepper)
Sauce and Toppings
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed shells.
- Cook Pasta: Bring a pot of water to a boil and cook the jumbo shell noodles according to package directions until al dente. Drain and set aside.
- Make Filling: In a large bowl, combine ricotta cheese, egg, basil, oregano, and 1/2 cup of Parmesan cheese. Mix until well combined.
- Add Chicken: Stir the shredded seasoned chicken into the ricotta mixture until evenly incorporated.
- Prepare Baking Dish: Spread about 3/4 cup of Alfredo sauce evenly across the bottom of a 9×13 inch baking pan.
- Stuff Shells: Spoon approximately 2 tablespoons of the cheese and chicken filling into the center of each shell. Place the stuffed shells in the baking dish on top of the Alfredo sauce.
- Add Sauce on Top: Spread the remaining Alfredo sauce over the stuffed shells evenly.
- Add Cheese Toppings: Sprinkle the shredded mozzarella cheese and the remaining 1/4 cup Parmesan cheese over the top of the sauces and shells.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through the filling and meld flavors.
- Bake Uncovered: Remove the aluminum foil and bake for an additional 10 minutes or until the cheese on top is melted, bubbly, and golden brown.
Notes
- You can prepare the filling the day before and refrigerate to save time.
- Use cooked shredded chicken leftovers or rotisserie chicken for convenience.
- For a lighter option, substitute part-skim ricotta and low-fat mozzarella.
- Fresh herbs can be used instead of dried for a more vibrant flavor.
- Allow the baked shells to rest for 5 minutes before serving so they hold their shape better.
