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Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells

Some recipes just feel like a warm hug the moment they hit the table, and this is absolutely one of them. Chicken Alfredo Stuffed Shells bring together two classic Italian-American favorites into one showstopping baked dish that your whole family will be asking for again and again.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8

Ingredients
  

  • 30 jumbo pasta shells
  • 1 pound skinless boneless chicken breast halves
  • 1 ½ teaspoons kosher salt divided
  • 1 ¼ teaspoons ground black pepper divided
  • 1 tablespoon olive oil
  • ¾ cup ricotta cheese
  • 2 cups shredded Italian cheese blend divided
  • 2 tablespoons chopped fresh flat-leaf parsley plus more for garnish
  • 2 tablespoons heavy whipping cream
  • 2 cups heavy whipping cream
  • ½ cup unsalted butter
  • 2 cloves garlic finely chopped
  • 1 teaspoon Italian seasoning
  • 2 ½ cups freshly grated Parmesan cheese divided

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Bring a large pot of well-salted water to a boil over medium-high heat. Cook the jumbo pasta shells until just al dente, about 9 to 11 minutes. Drain and rinse under cold running water until cool enough to handle. Set aside.
  • Season the chicken breasts on both sides with ½ teaspoon salt and ½ teaspoon pepper. Warm the olive oil in a large skillet over medium heat and add the chicken. Cook for about 18 minutes, flipping halfway through, until browned and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board.
  • Using two forks, shred the cooked chicken into bite-sized pieces. Set aside.
  • In a medium bowl, stir together the ricotta, 1½ cups Italian cheese blend, parsley, ½ teaspoon salt, ¼ teaspoon pepper, shredded chicken, and 2 tablespoons heavy cream until well combined. Set aside.
  • In a large deep skillet, combine 2 cups heavy cream and butter. Bring to a gentle simmer over medium heat and cook for 2 minutes, stirring occasionally. Whisk in garlic, Italian seasoning, and the remaining ½ teaspoon salt and ½ teaspoon pepper. Cook for 1 more minute.
  • Whisk in 2 cups of the Parmesan until fully melted and the sauce is smooth. Remove from heat.
  • Spread 1 cup of Alfredo sauce evenly across the bottom of a 9x13-inch baking dish.
  • Generously fill each pasta shell with the chicken-ricotta mixture and arrange them seam side up in the baking dish.
  • Pour the remaining sauce over the shells. Sprinkle with the remaining ½ cup Italian cheese blend and ½ cup Parmesan cheese.
  • Bake for 20 to 25 minutes until bubbly and golden. Garnish with fresh parsley and serve warm.

Notes

  • Don't overcook the shells — pull them at al dente since they'll continue cooking in the oven.
  • Let the chicken rest a few minutes before shredding for juicier results.
  • Make the Alfredo sauce last, right before assembling, so it stays pourable.
  • If the cheese browns too quickly, tent loosely with foil for the first 15 minutes then uncover to finish.
  • Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months. Add a splash of cream when reheating to restore the sauce's creaminess.
 

Nutrition Facts

 
  • Calories: 769
  • Total Carbohydrate: 32g
  • Dietary Fiber: 1g
  • Protein: 38g
  • Total Fat: 55g
  • Saturated Fat: 33g
  • Cholesterol: 201mg
  • Sodium: 1079mg
  • Potassium: 370mg