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To make Chicken Alfredo Stuffed Shells, you need a few key ingredients: - 12 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - ½ cup Parmesan cheese, grated - 2 cups Alfredo sauce - 1 teaspoon garlic powder - Salt and pepper to taste These ingredients create a creamy, rich flavor. The chicken brings protein, while the cheeses add creaminess. The jumbo shells hold the filling well and make serving easy. You can add your twist to this dish with optional ingredients: - Fresh spinach or kale for greens - Sun-dried tomatoes for a burst of flavor - Different cheeses like fontina or gouda - Fresh herbs like basil or thyme These options let you customize the recipe to your taste. Adding greens boosts nutrition, while different cheeses can change the flavor profile. Choose fresh ingredients for the best taste. Here are some tips: - Look for pasta shells that are firm and not broken. - Select chicken that is cooked and shredded just before use. - Use whole milk ricotta for a creamier filling. - Choose high-quality cheeses for richer flavor. - Check the Alfredo sauce for simple, clean ingredients. Fresh, quality ingredients make your dish shine. They improve texture and enhance overall flavor. Enjoy the cooking process and feel free to experiment! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This will help cook the shells evenly. Next, fill a large pot with salted water and bring it to a boil. Once boiling, add your jumbo pasta shells. Cook them for about 10-12 minutes until they are al dente. After cooking, drain the shells and let them cool slightly. This step makes them easier to handle later. In a large mixing bowl, combine the cooked chicken and cheeses. Add 1 cup of ricotta cheese, half a cup of shredded mozzarella, and half a cup of grated Parmesan cheese. Then, add 1 teaspoon of garlic powder, along with salt and pepper to taste. Mix everything well until fully combined. This filling will bring rich flavors to your stuffed shells. Take each cooled pasta shell and fill it with the chicken and cheese mixture. Be gentle to avoid tearing the shells. Place the stuffed shells into a greased baking dish. Make sure they fit snugly but aren’t overcrowded. Once all the shells are filled, pour 2 cups of Alfredo sauce evenly over them. This sauce adds creaminess and depth to the dish. Cover the baking dish with aluminum foil and put it in the preheated oven. Bake for 25 minutes. After that, remove the foil and sprinkle the remaining mozzarella and Parmesan on top. Bake for an additional 10-15 minutes until the cheese is bubbly and golden. This will give your dish a delicious, cheesy crust that everyone will love. Making your own Alfredo sauce is easy and fun. Start with these simple steps: - Melt ½ cup of butter in a saucepan over low heat. - Add 1 cup of heavy cream and stir. - Mix in 1 cup of grated Parmesan cheese. - Keep stirring until the cheese melts. - Season with salt, pepper, and garlic powder to taste. This sauce is rich and creamy. It tastes great in the stuffed shells. You can adjust the flavors to your liking. Having the right tools makes cooking easier. Here are some must-haves: - Large pot for boiling pasta. - Large mixing bowl for the filling. - Baking dish for the stuffed shells. - Measuring cups and spoons for accuracy. - Wooden spoon for mixing. - Aluminum foil to cover the dish while baking. These tools help you create the best Chicken Alfredo Stuffed Shells. Avoid these mistakes for perfect stuffed shells: - Overcooking the pasta can make it mushy. Cook it al dente. - Not cooling the shells can lead to messy stuffing. Let them cool a bit. - Skipping seasoning can make the dish bland. Don’t forget salt and pepper. - Using too much sauce can make it soggy. Use just enough to coat. Being aware of these tips will help you make the best Chicken Alfredo Stuffed Shells. Pro Tips Use Fresh Ingredients: Fresh herbs and high-quality cheeses will elevate the flavor of your stuffed shells, making them taste even more delicious. Don’t Overcook the Pasta: Cooking the pasta shells until just al dente ensures that they hold their shape when stuffed and baked, preventing a mushy texture. Experiment with Fillings: Feel free to mix in vegetables like spinach or mushrooms into the filling for added nutrition and flavor. Let it Rest: Allow the dish to cool for a few minutes after baking; this helps the cheese set and makes serving easier. {{image_2}} If you want a meat-free meal, try using spinach and ricotta. Combine 2 cups of fresh spinach with 1 cup of ricotta cheese. Mix in some garlic powder and herbs for added flavor. You can also add mushrooms for a nice texture. This mix fills the shells well and tastes great with Alfredo sauce. For those who like heat, add some spice! Use pepper jack cheese instead of mozzarella. You can mix in diced jalapeños or crushed red pepper flakes into the chicken filling. This adds a nice kick. Another option is to mix in a bit of hot sauce with the Alfredo sauce for a spicy twist. If you're gluten-free, you can still enjoy this dish. Look for gluten-free pasta shells at your store. Many brands offer great options. Make sure your Alfredo sauce is also gluten-free. You can make your own sauce using gluten-free flour or cornstarch. This way, you can enjoy Chicken Alfredo Stuffed Shells without worry. Storing leftover stuffed shells is simple. First, let them cool to room temperature. Then, place them in an airtight container. Be sure to cover the shells with extra Alfredo sauce to keep them moist. Store them in the fridge for up to three days. This keeps the taste fresh and delicious. You can freeze stuffed shells for a quick meal later. Start by preparing the shells as normal. Instead of baking, place them in a freezer-safe dish. Cover them tightly with plastic wrap and foil. They can stay in the freezer for up to three months. When you want to eat them, just thaw in the fridge overnight before baking. Reheating stuffed shells is easy. Preheat your oven to 350°F (175°C). Place the shells on a baking dish. Add a splash of Alfredo sauce to prevent drying. Cover the dish with foil. Bake for about 20 minutes until hot and bubbly. This method keeps the flavors rich and the cheese melty. Enjoy your delicious meal! Yes, you can use different cheeses. Try using cream cheese for a creamier texture. You can also mix in cheddar or gouda for extra flavor. Just keep the total amount the same to maintain balance. To make this dish ahead, prepare everything until the baking step. Stuff the shells and place them in a baking dish. Cover it tightly with foil and store it in the fridge. When ready, just bake it straight from the fridge. You can use cooked turkey or even shredded pork. For a plant-based option, try using lentils or chickpeas. Adjust the seasoning to keep the flavor delicious. Yes, you can make it dairy-free. Use dairy-free cheese and a non-dairy Alfredo sauce. You can also blend cashews to create a creamy sauce. These stuffed shells last about 3 to 4 days in the fridge. Make sure they are in an airtight container to keep them fresh. Absolutely! Spinach, mushrooms, or bell peppers work great. Sauté them first to soften them and enhance the flavor. Mix them into the filling for some added nutrition. In this blog post, we covered all you need to make Chicken Alfredo Stuffed Shells. We explored the essential and optional ingredients to customize your dish. You learned step-by-step instructions for cooking and assembling. Plus, we shared tips for making homemade sauce, avoiding common mistakes, and storing leftovers. These delicious stuffed shells are a hit for any meal. Remember, you can mix and match ingredients to fit your taste. Enjoy making and sharing this dish with family and friends!

Cheesy Chicken Alfredo Stuffed Shells

Delicious jumbo pasta shells filled with a creamy chicken and cheese mixture, topped with Alfredo sauce and baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 12 pieces jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup Parmesan cheese, grated
  • 2 cups Alfredo sauce
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside to cool slightly.
  • In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, half of the Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined.
  • Carefully fill each cooked pasta shell with the chicken and cheese mixture. Place the stuffed shells in a greased baking dish.
  • Pour the Alfredo sauce evenly over the stuffed shells, ensuring they are well-coated.
  • Sprinkle the remaining mozzarella and Parmesan cheese on top of the shells for a cheesy finish.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Feel free to use store-bought Alfredo sauce for convenience.
Keyword Alfredo, cheesy, chicken, pasta, stuffed shells