Description
These Chicken Alfredo Stuffed Shells are a creamy, cheesy, and comforting pasta dish. Filled with shredded chicken, ricotta, and Parmesan, then smothered in rich Alfredo sauce, this dish is perfect for family dinners or special occasions. Easy to make and incredibly delicious!
Ingredients
- 20-25 large pasta shells
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 cups prepared Alfredo sauce (store-bought or homemade)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook Pasta Shells: Boil salted water, cook pasta shells according to package directions (9-11 minutes), drain, and let cool slightly.
- Prepare Chicken Mixture:
- In a large bowl, combine shredded chicken, ricotta, 1 cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Mix well.
- Stuff the Shells: Spoon the chicken mixture into each pasta shell without overfilling.
- Assemble the Dish:
- Spread 1 cup Alfredo sauce on the bottom of the baking dish.
- Arrange stuffed shells seam side down.
- Pour the remaining Alfredo sauce over the top and sprinkle with the remaining ½ cup mozzarella.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley and serve hot!
Notes
- Veggie Option: Add spinach, mushrooms, or broccoli to the filling.
- Spicy Kick: Add red pepper flakes or diced jalapeños.
- Dairy-Free Alternative: Use plant-based ricotta and Alfredo sauce.
- Cheese Lovers: Mix in extra cheddar or fontina for more richness.
- Prep Time: 15 minutes
- Cook Time: 30minutes
- Category: pasta
- Method: Baking
- Cuisine: Italian
