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Pagosa Recipes

Chicken Alfredo Stuffed Shells Creamy and Flavorful Dish

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For Chicken Alfredo Stuffed Shells, you need simple, tasty ingredients. Here’s the list: - 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 2 cups Alfredo sauce (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a creamy, flavorful dish that warms your heart. The jumbo shells hold the filling well. You can use any cooked chicken, like rotisserie or grilled. Ricotta brings creaminess, while mozzarella adds stretch and flavor. Parmesan gives a nice depth of taste. You can choose store-bought Alfredo sauce for quick prep. If you have time, making your own sauce adds a personal touch. The seasonings enhance the dish and make it shine. Fresh parsley on top adds a pop of color and freshness. These ingredients work together to make a dish that feels special, yet it is easy to prepare. Each bite is rich, creamy, and full of flavor. Enjoy cooking and savoring this wonderful meal! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This step is key. A hot oven helps the cheese melt and the flavors to blend well. Next, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add your jumbo pasta shells. Cook them according to the package directions until they are al dente. This means they should be firm but cooked. After cooking, drain the shells and let them cool for a bit. In a mixing bowl, combine the cooked, shredded chicken with ricotta cheese. Add half of the mozzarella cheese and the grated Parmesan cheese. Next, sprinkle in garlic powder, Italian seasoning, salt, and pepper. Mix everything well until all the ingredients are combined. This filling is creamy and packed with flavor. Now, take each cooled pasta shell. Use a spoon to fill each shell with a generous amount of the chicken mixture. Make sure each shell is well-filled. This is where the magic happens, as each bite will be a burst of taste. Grab a 9x13-inch baking dish. Spread 1 cup of Alfredo sauce evenly on the bottom. This will keep the shells from sticking. Place the stuffed shells on top of the sauce. Once arranged, pour the remaining Alfredo sauce over the shells. This adds creaminess throughout the dish. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbling and golden. This step creates a lovely crust on top. Enjoy the aroma that fills your kitchen! To cook pasta shells well, start with a big pot. Use plenty of water and add salt. This helps the shells gain flavor. Bring the water to a boil before adding the shells. Cook them until they are al dente, which means they have a slight bite. Drain them gently, so they do not break. Let them cool for a short time. This helps when you stuff them. To ensure the cheese melts just right, use fresh cheeses. Fresh mozzarella works best for a gooey texture. Mix the cheese with the filling well. When you bake the shells, cover them with foil for the first part of baking. This keeps moisture in and helps the cheese melt. Remove the foil later to let the cheese brown and get bubbly. If you're short on time, using store-bought Alfredo sauce is a great choice. It saves a lot of prep time. You can also use rotisserie chicken for the filling. This makes the recipe quick and easy. Pre-cooked chicken adds flavor without extra work. Look for a good quality sauce for the best taste. Pro Tips Use Homemade Alfredo Sauce: For a richer flavor, consider making your own Alfredo sauce. It’s simple and can elevate the dish significantly. Don’t Overcook the Shells: Cook the pasta shells until al dente, as they will continue to cook in the oven. This prevents mushy shells. Experiment with Cheese: Feel free to mix different types of cheese like provolone or fontina for a unique flavor profile. Let it Rest: Allow the dish to cool for a few minutes before serving. This helps the sauce thicken and makes it easier to serve. {{image_2}} If you want a meatless dish, try using vegetables. Spinach, mushrooms, and zucchini make great fillings. You can mix these veggies with ricotta and mozzarella. This keeps the dish creamy and tasty. You can also add herbs like basil for more flavor. You can switch up the protein in these stuffed shells. Ground turkey or beef works well instead of chicken. Just cook it first, then mix it with the cheeses. For a smoky flavor, try shredded BBQ chicken. You can even use cooked shrimp for a seafood twist. While Alfredo sauce is rich, you can try other sauces too. Marinara sauce adds a nice tomato flavor. You can layer it under the shells like you would with Alfredo. Pesto is another tasty option. It gives a fresh, herby taste that pairs well with stuffed shells. Store your Chicken Alfredo stuffed shells in an airtight container. Make sure to let them cool first. Place a layer of plastic wrap over the food before sealing the container. This helps keep the shells fresh. You can store them in the fridge for up to three days. To reheat, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Cover them with foil to keep moisture in. Heat for about 20 minutes. If you want a crispy top, remove the foil for the last five minutes. You can also microwave individual shells for quick meals. Just add a splash of water to keep them moist. You can freeze Chicken Alfredo stuffed shells for later. Make sure to cool them completely first. Arrange them in a single layer on a baking sheet. Freeze until firm, then transfer them to a freezer-safe bag. Label the bag with the date. They will last for up to three months. When ready to eat, thaw in the fridge overnight. Bake them straight from the freezer, adding a bit more time to heat through. Yes, you can use other pasta shapes. Try using penne or farfalle. Just make sure they can hold the filling. The cooking time may change, so check the package. You can use cottage cheese or cream cheese. Both options work well and add creaminess. You can also try Greek yogurt for a tangy flavor. These stuffed shells last for about three to four days in the fridge. Store them in an airtight container. Make sure they cool completely before storing. Yes, you can use low-fat cheese and a lighter Alfredo sauce. You can also add more veggies, like spinach or zucchini, to boost nutrition. This post covered making tasty stuffed pasta shells. We discussed key ingredients like jumbo shells, chicken, and cheeses. I shared steps from cooking shells to baking the dish. Tips helped ensure perfect cheese melt and quicker prep. I also explored fun variations, like vegetarian choices and marinara sauce. For leftovers, I provided smart storage tips, too. Stuffed shells are versatile and crowd-pleasing. Enjoy creating your own unique dish!

WANT TO SAVE THIS RECIPE?

Are you ready to elevate your dinner game? Chicken Alfredo Stuffed Shells are a creamy and flavorful dish that your family will love. With rich cheese, tender chicken, and a silky Alfredo sauce, these stuffed pasta shells are comfort food at its best. In this post, I’ll share simple steps, tips for success, and fun variations to try. Get your apron on, and let’s make a meal that will impress everyone!

Why I Love This Recipe

  1. Delicious Comfort Food: The creamy Alfredo sauce combined with cheesy goodness makes this dish incredibly satisfying and perfect for a cozy meal.
  2. Easy to Prepare: This recipe is straightforward and can be made with minimal effort, making it a great weeknight dinner option.
  3. Customizable: Feel free to add your favorite vegetables or substitute different proteins to make this dish your own!
  4. Great for Meal Prep: These stuffed shells can be made ahead of time and stored in the fridge or freezer, making them perfect for quick meals later on.

Ingredients

For Chicken Alfredo Stuffed Shells, you need simple, tasty ingredients. Here’s the list:

  • 20 jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 cups Alfredo sauce (store-bought or homemade)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

These ingredients create a creamy, flavorful dish that warms your heart. The jumbo shells hold the filling well. You can use any cooked chicken, like rotisserie or grilled. Ricotta brings creaminess, while mozzarella adds stretch and flavor. Parmesan gives a nice depth of taste.

You can choose store-bought Alfredo sauce for quick prep. If you have time, making your own sauce adds a personal touch. The seasonings enhance the dish and make it shine. Fresh parsley on top adds a pop of color and freshness.

These ingredients work together to make a dish that feels special, yet it is easy to prepare. Each bite is rich, creamy, and full of flavor. Enjoy cooking and savoring this wonderful meal!

Step-by-Step Instructions

Preheat the Oven

Start by preheating your oven to 375°F (190°C). This step is key. A hot oven helps the cheese melt and the flavors to blend well.

Cooking the Jumbo Shells

Next, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add your jumbo pasta shells. Cook them according to the package directions until they are al dente. This means they should be firm but cooked. After cooking, drain the shells and let them cool for a bit.

Preparing the Chicken Filling

In a mixing bowl, combine the cooked, shredded chicken with ricotta cheese. Add half of the mozzarella cheese and the grated Parmesan cheese. Next, sprinkle in garlic powder, Italian seasoning, salt, and pepper. Mix everything well until all the ingredients are combined. This filling is creamy and packed with flavor.

Stuffing the Pasta Shells

Now, take each cooled pasta shell. Use a spoon to fill each shell with a generous amount of the chicken mixture. Make sure each shell is well-filled. This is where the magic happens, as each bite will be a burst of taste.

Assembling the Dish

Grab a 9×13-inch baking dish. Spread 1 cup of Alfredo sauce evenly on the bottom. This will keep the shells from sticking. Place the stuffed shells on top of the sauce. Once arranged, pour the remaining Alfredo sauce over the shells. This adds creaminess throughout the dish.

Baking the Stuffed Shells

Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbling and golden. This step creates a lovely crust on top. Enjoy the aroma that fills your kitchen!

Tips & Tricks

Best Practices for Cooking Pasta Shells

To cook pasta shells well, start with a big pot. Use plenty of water and add salt. This helps the shells gain flavor. Bring the water to a boil before adding the shells. Cook them until they are al dente, which means they have a slight bite. Drain them gently, so they do not break. Let them cool for a short time. This helps when you stuff them.

Ensuring Cheese Melts Perfectly

To ensure the cheese melts just right, use fresh cheeses. Fresh mozzarella works best for a gooey texture. Mix the cheese with the filling well. When you bake the shells, cover them with foil for the first part of baking. This keeps moisture in and helps the cheese melt. Remove the foil later to let the cheese brown and get bubbly.

Time-Saving Tips

If you’re short on time, using store-bought Alfredo sauce is a great choice. It saves a lot of prep time. You can also use rotisserie chicken for the filling. This makes the recipe quick and easy. Pre-cooked chicken adds flavor without extra work. Look for a good quality sauce for the best taste.

Pro Tips

  1. Use Homemade Alfredo Sauce: For a richer flavor, consider making your own Alfredo sauce. It’s simple and can elevate the dish significantly.
  2. Don’t Overcook the Shells: Cook the pasta shells until al dente, as they will continue to cook in the oven. This prevents mushy shells.
  3. Experiment with Cheese: Feel free to mix different types of cheese like provolone or fontina for a unique flavor profile.
  4. Let it Rest: Allow the dish to cool for a few minutes before serving. This helps the sauce thicken and makes it easier to serve.

Variations

Vegetarian Options

If you want a meatless dish, try using vegetables. Spinach, mushrooms, and zucchini make great fillings. You can mix these veggies with ricotta and mozzarella. This keeps the dish creamy and tasty. You can also add herbs like basil for more flavor.

Different Protein Choices

You can switch up the protein in these stuffed shells. Ground turkey or beef works well instead of chicken. Just cook it first, then mix it with the cheeses. For a smoky flavor, try shredded BBQ chicken. You can even use cooked shrimp for a seafood twist.

Alternative Sauces

While Alfredo sauce is rich, you can try other sauces too. Marinara sauce adds a nice tomato flavor. You can layer it under the shells like you would with Alfredo. Pesto is another tasty option. It gives a fresh, herby taste that pairs well with stuffed shells.

Storage Info

How to Store Leftovers

Store your Chicken Alfredo stuffed shells in an airtight container. Make sure to let them cool first. Place a layer of plastic wrap over the food before sealing the container. This helps keep the shells fresh. You can store them in the fridge for up to three days.

Reheating Recommendations

To reheat, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Cover them with foil to keep moisture in. Heat for about 20 minutes. If you want a crispy top, remove the foil for the last five minutes. You can also microwave individual shells for quick meals. Just add a splash of water to keep them moist.

Freezing Tips for Stuffed Shells

You can freeze Chicken Alfredo stuffed shells for later. Make sure to cool them completely first. Arrange them in a single layer on a baking sheet. Freeze until firm, then transfer them to a freezer-safe bag. Label the bag with the date. They will last for up to three months. When ready to eat, thaw in the fridge overnight. Bake them straight from the freezer, adding a bit more time to heat through.

FAQs

Can I use other types of pasta?

Yes, you can use other pasta shapes. Try using penne or farfalle. Just make sure they can hold the filling. The cooking time may change, so check the package.

What can I use instead of ricotta cheese?

You can use cottage cheese or cream cheese. Both options work well and add creaminess. You can also try Greek yogurt for a tangy flavor.

How long do these stuffed shells last in the fridge?

These stuffed shells last for about three to four days in the fridge. Store them in an airtight container. Make sure they cool completely before storing.

Is there a way to make this recipe lighter?

Yes, you can use low-fat cheese and a lighter Alfredo sauce. You can also add more veggies, like spinach or zucchini, to boost nutrition.

This post covered making tasty stuffed pasta shells. We discussed key ingredients like jumbo shells, chicken, and cheeses. I shared steps from cooking shells to baking the dish. Tips helped ensure perfect cheese melt and quicker prep. I also explored fun variations, like vegetarian choices and marinara sauce. For leftovers, I provided smart storage tips, too.

Stuffed shells are versatile and crowd-pleasing. Enjoy creating your own unique dis

For Chicken Alfredo Stuffed Shells, you need simple, tasty ingredients. Here’s the list: - 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 2 cups Alfredo sauce (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a creamy, flavorful dish that warms your heart. The jumbo shells hold the filling well. You can use any cooked chicken, like rotisserie or grilled. Ricotta brings creaminess, while mozzarella adds stretch and flavor. Parmesan gives a nice depth of taste. You can choose store-bought Alfredo sauce for quick prep. If you have time, making your own sauce adds a personal touch. The seasonings enhance the dish and make it shine. Fresh parsley on top adds a pop of color and freshness. These ingredients work together to make a dish that feels special, yet it is easy to prepare. Each bite is rich, creamy, and full of flavor. Enjoy cooking and savoring this wonderful meal! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This step is key. A hot oven helps the cheese melt and the flavors to blend well. Next, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add your jumbo pasta shells. Cook them according to the package directions until they are al dente. This means they should be firm but cooked. After cooking, drain the shells and let them cool for a bit. In a mixing bowl, combine the cooked, shredded chicken with ricotta cheese. Add half of the mozzarella cheese and the grated Parmesan cheese. Next, sprinkle in garlic powder, Italian seasoning, salt, and pepper. Mix everything well until all the ingredients are combined. This filling is creamy and packed with flavor. Now, take each cooled pasta shell. Use a spoon to fill each shell with a generous amount of the chicken mixture. Make sure each shell is well-filled. This is where the magic happens, as each bite will be a burst of taste. Grab a 9x13-inch baking dish. Spread 1 cup of Alfredo sauce evenly on the bottom. This will keep the shells from sticking. Place the stuffed shells on top of the sauce. Once arranged, pour the remaining Alfredo sauce over the shells. This adds creaminess throughout the dish. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbling and golden. This step creates a lovely crust on top. Enjoy the aroma that fills your kitchen! To cook pasta shells well, start with a big pot. Use plenty of water and add salt. This helps the shells gain flavor. Bring the water to a boil before adding the shells. Cook them until they are al dente, which means they have a slight bite. Drain them gently, so they do not break. Let them cool for a short time. This helps when you stuff them. To ensure the cheese melts just right, use fresh cheeses. Fresh mozzarella works best for a gooey texture. Mix the cheese with the filling well. When you bake the shells, cover them with foil for the first part of baking. This keeps moisture in and helps the cheese melt. Remove the foil later to let the cheese brown and get bubbly. If you're short on time, using store-bought Alfredo sauce is a great choice. It saves a lot of prep time. You can also use rotisserie chicken for the filling. This makes the recipe quick and easy. Pre-cooked chicken adds flavor without extra work. Look for a good quality sauce for the best taste. Pro Tips Use Homemade Alfredo Sauce: For a richer flavor, consider making your own Alfredo sauce. It’s simple and can elevate the dish significantly. Don’t Overcook the Shells: Cook the pasta shells until al dente, as they will continue to cook in the oven. This prevents mushy shells. Experiment with Cheese: Feel free to mix different types of cheese like provolone or fontina for a unique flavor profile. Let it Rest: Allow the dish to cool for a few minutes before serving. This helps the sauce thicken and makes it easier to serve. {{image_2}} If you want a meatless dish, try using vegetables. Spinach, mushrooms, and zucchini make great fillings. You can mix these veggies with ricotta and mozzarella. This keeps the dish creamy and tasty. You can also add herbs like basil for more flavor. You can switch up the protein in these stuffed shells. Ground turkey or beef works well instead of chicken. Just cook it first, then mix it with the cheeses. For a smoky flavor, try shredded BBQ chicken. You can even use cooked shrimp for a seafood twist. While Alfredo sauce is rich, you can try other sauces too. Marinara sauce adds a nice tomato flavor. You can layer it under the shells like you would with Alfredo. Pesto is another tasty option. It gives a fresh, herby taste that pairs well with stuffed shells. Store your Chicken Alfredo stuffed shells in an airtight container. Make sure to let them cool first. Place a layer of plastic wrap over the food before sealing the container. This helps keep the shells fresh. You can store them in the fridge for up to three days. To reheat, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Cover them with foil to keep moisture in. Heat for about 20 minutes. If you want a crispy top, remove the foil for the last five minutes. You can also microwave individual shells for quick meals. Just add a splash of water to keep them moist. You can freeze Chicken Alfredo stuffed shells for later. Make sure to cool them completely first. Arrange them in a single layer on a baking sheet. Freeze until firm, then transfer them to a freezer-safe bag. Label the bag with the date. They will last for up to three months. When ready to eat, thaw in the fridge overnight. Bake them straight from the freezer, adding a bit more time to heat through. Yes, you can use other pasta shapes. Try using penne or farfalle. Just make sure they can hold the filling. The cooking time may change, so check the package. You can use cottage cheese or cream cheese. Both options work well and add creaminess. You can also try Greek yogurt for a tangy flavor. These stuffed shells last for about three to four days in the fridge. Store them in an airtight container. Make sure they cool completely before storing. Yes, you can use low-fat cheese and a lighter Alfredo sauce. You can also add more veggies, like spinach or zucchini, to boost nutrition. This post covered making tasty stuffed pasta shells. We discussed key ingredients like jumbo shells, chicken, and cheeses. I shared steps from cooking shells to baking the dish. Tips helped ensure perfect cheese melt and quicker prep. I also explored fun variations, like vegetarian choices and marinara sauce. For leftovers, I provided smart storage tips, too. Stuffed shells are versatile and crowd-pleasing. Enjoy creating your own unique dish!

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 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 20 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 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot of boiling salted water, cook the jumbo shells according to package instructions until al dente. Drain and set aside to cool slightly.
  • In a mixing bowl, combine the cooked, shredded chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
  • Take each cooled pasta shell and spoon in a generous amount of the chicken mixture, ensuring each shell is well-filled.
  • In a 9x13-inch baking dish, spread 1 cup of the Alfredo sauce evenly on the bottom. Arrange the stuffed shells on top of the sauce, then pour the remaining Alfredo sauce over the shells.
  • Sprinkle the remaining mozzarella cheese over the top.
  • 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 bubbling and golden.
  • Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Notes

Feel free to use homemade Alfredo sauce for a richer flavor.
Keyword Alfredo, chicken, pasta, stuffed shells

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