Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells are every bit as decadent as they sound. Made with my homemade alfredo sauce and perfectly cooked chicken...this recipe impresses!

Course Dinner

Cuisine Italian

Keyword alfredo sauce, alfredo sauce recipe, Alfredo Stuffed Shells, chicken alfredo stuffed shells, homemade alfredo sauce, stuffed shells recipe

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings servings

Calories 804kcal

Author Lauren's Latest

Ingredients

for the alfredo sauce

1/2 cup salted butter
1 cup heavy cream
1 1/2 cups parmesan cheese use the real stuff
2 cloves garlic minced
salt & ground black pepper to taste

for the filling

1 cups chicken any kind, cooked and shredded (think: Rotisserie!)
2 eggs beaten
2 cups spinach frozen, drained in cheesecloth
1 cup ricotta cheese
1 cup mozzarella cheese shredded
1 cup parmesan cheese grated
salt & pepper to taste
¼ cup parsley fresh, chopped
¼ cup basil fresh, chopped
1 tsp italian seasoning

for the pasta

1 lb jumbo shells pasta
½ cup mozzarella cheese for topping

US Customary - Metric

Instructions

for pasta

Bring a large pot of water to a boil. Add a large handful of salt and jumbo shells to boiling water, stirring occasionally.
Boil for recommended time, drain, rinse and set aside.

for alfredo sauce

Melt butter in a heavy-bottomed deep skillet over medium heat. Once butter is completely melted reduce heat to medium and add garlic to saute for a couple minutes, being careful not to burn.
Pour in the heavy cream and stir.
Whisk in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and pepper, as desired. Set aside.

for filling

Combine shredded chicken, beaten eggs, spinach, ricotta cheese, mozzarella cheese, parmesan cheese, herbs and seasonings.
Add half of the alfredo mixture to the filling.

for shells

Preheat oven to 375° F.
Grease a 9x13 baking pan with butter or cooking spray.
Fill each shell to the brim with the filling mixture and place in baking pan.
Pour remaining alfredo sauce over top of shells.
Sprinkle with remaining 1/2 cup mozzarella cheese and place in oven to bake for 25-30 minutes or until bubbly and golden.
Serve hot and enjoy!

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