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To make Chicken Alfredo Stuffed Shells, you need a few key ingredients: - 12 jumbo pasta shells - 1 cup cooked chicken, shredded - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cups Alfredo sauce (store-bought or homemade) - 1 garlic clove, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients bring rich flavors and a creamy texture to the dish. The jumbo pasta shells hold the filling well and add a fun twist to the meal. You can boost the taste of your Chicken Alfredo Stuffed Shells with some optional ingredients: - Spinach: Add cooked spinach for a pop of color and nutrients. - Sun-dried tomatoes: They give a tangy flavor that pairs well with the creamy sauce. - Mushrooms: Sautéed mushrooms add a nice earthiness to the filling. - Red pepper flakes: If you like heat, sprinkle some for a spicy kick. These additions can make your dish even more exciting and full of flavor. Each serving of Chicken Alfredo Stuffed Shells offers a tasty balance of nutrients. Here’s a quick overview: - Calories: Approximately 450-500 per serving - Protein: 30g from chicken and cheeses - Carbohydrates: 45g from pasta - Fats: 20g from cheese and sauce This dish can be a hearty meal that satisfies without feeling too heavy. Enjoy it as a special treat or comfort food! To start, fill a large pot with water and add salt. Bring the water to a rolling boil. Add the jumbo pasta shells carefully. Cook them according to the package instructions until they are al dente. This usually takes about 9 to 11 minutes. Stir occasionally to keep them from sticking. Once cooked, drain the shells in a colander. Rinse them under cold water to stop the cooking. Set them aside to cool slightly. In a mixing bowl, combine the shredded chicken and ricotta cheese. Add half of the mozzarella cheese and the grated Parmesan cheese. Then, mix in the minced garlic and Italian seasoning. Season the mix with salt and pepper. Stir everything together until it is well combined. This filling should be creamy and flavorful. Preheat your oven to 350°F (175°C). Grab a teaspoon and start stuffing each cooked shell with the chicken and cheese mixture. Fill them generously, but don’t overstuff. Next, spread half of the Alfredo sauce across the bottom of a 9x13 inch baking dish. Place the stuffed shells in a single layer over the sauce. Pour the rest of the Alfredo sauce over the shells. Finally, sprinkle the remaining mozzarella cheese on top. To cook the pasta shells, start with a large pot. Fill it with water and add salt. The salt helps flavor the shells. Bring the water to a boil before adding the shells. Cook the shells until they are al dente. This means they should be firm to the bite. Check the package for exact timing. After cooking, drain the shells and let them cool. This makes them easier to handle. For a creamy Alfredo sauce, you can use store-bought sauce or make your own. If you choose to make it, use butter, heavy cream, and cheese. Melt the butter in a pan, then add the cream. Stir the sauce as it heats. Next, add grated Parmesan cheese and mix until it melts. This makes the sauce very creamy. Don’t forget to season it with salt and pepper. If you're using store-bought sauce, heat it gently before adding it to the dish. Garnishing adds a nice touch to your meal. Fresh parsley works great for color and flavor. Simply chop the parsley and sprinkle it on top after baking. You can also add extra cheese for a cheesy look. If you want a bit of spice, consider red pepper flakes. These little touches make your Chicken Alfredo Stuffed Shells look and taste even better. {{image_2}} If you want to change the dish for dietary needs, it’s simple. You can swap out the chicken for cooked spinach or a mix of mushrooms. This keeps it tasty for vegetarians. If you need gluten-free options, use gluten-free pasta shells. Ricotta can be replaced with cottage cheese for a lighter option. These changes make the dish fit many diets without losing flavor. Adding veggies can give your Chicken Alfredo Stuffed Shells a fresh twist. Try mixing in chopped spinach or diced bell peppers into the filling. For a kick, add some red pepper flakes. You could also stir in some sun-dried tomatoes for a tangy taste. These small changes can create different flavors that keep everyone excited about the meal. While Alfredo sauce is classic, you can play with different sauces too. A creamy pesto sauce adds a herbaceous taste. If you like a bit of heat, try a spicy marinara sauce. This can give the shells a whole new vibe. You can also use a white sauce made from scratch for a rich flavor. Each sauce will change how the dish tastes while still keeping it comforting. After a tasty meal, you may have some Chicken Alfredo Stuffed Shells left. Store them in an airtight container. Keep them in the fridge. They stay fresh for about three to four days. To heat the shells, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a little Alfredo sauce on top to keep them moist. Cover the dish with foil. Bake for about 20 minutes or until hot. This keeps the cheese from drying out. Freezing Chicken Alfredo Stuffed Shells is easy. First, let them cool completely. Then, place them in a freezer-safe container. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for a quick and yummy meal! Yes, you can make Chicken Alfredo Stuffed Shells ahead of time. Assemble the dish but do not bake it. Cover it tightly with plastic wrap or foil. Store it in the fridge for up to 24 hours. This way, you save time on busy nights. The best way to reheat stuffed shells is in the oven. Preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of Alfredo sauce to keep them moist. Cover the dish with foil to prevent drying out. Bake for about 20 minutes, or until heated through. Absolutely! You can use different cheeses for the filling. Cream cheese or goat cheese adds a nice twist. You might also try cheddar for a sharper flavor. Mix and match to find your favorite blend. Just ensure that the cheese melts well and blends with the chicken. Chicken Alfredo stuffed shells are fun, tasty, and easy to make. We covered the main ingredients, steps to prepare the dish, and tips for the perfect sauce. You now know how to add your own twist and store leftovers for later. This dish is great for family dinners or meal prep. Enjoy your cooking and share your tasty results!

Chicken Alfredo Stuffed Shells

Indulge in these creamy Chicken Alfredo stuffed shells for a delicious comfort food experience! This easy recipe combines shredded chicken, rich cheeses, and a flavorful Alfredo sauce, all packed into jumbo pasta shells for a perfect family meal. Ready in under an hour, these baked delights are sure to impress. Click through for detailed instructions and enjoy a plateful of cheesy goodness tonight!
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Ingredients
  

12 jumbo pasta shells

1 cup cooked chicken, shredded

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cups Alfredo sauce (store-bought or homemade)

1 garlic clove, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta Shells: In a large pot of boiling salted water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

    Prepare the Filling: In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.

      Stuff the Shells: Preheat your oven to 350°F (175°C). Using a teaspoon, carefully stuff each cooked pasta shell with the chicken and cheese mixture, ensuring they are evenly filled.

        Assemble the Dish: Spread half of the Alfredo sauce on the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining Alfredo sauce over the shells and sprinkle with the remaining mozzarella cheese.

          Bake: Cover the 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.

            Garnish and Serve: Remove from the oven and let cool for a few minutes. Sprinkle chopped parsley over the top before serving for added color and flavor.

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6