Cheesy Chicken Stuffed Shells (Print Version)
# Ingredients:
→ Pasta and Filling
01 -
12 ounces jumbo pasta shells
02 -
2 cups cooked chicken breasts, cubed
03 -
15 ounces ricotta cheese (1 carton)
04 -
1 1/2 cups mozzarella cheese, divided
05 -
2 1/4 cups grated parmesan cheese, divided
06 -
2 eggs
→ Alfredo Sauce
07 -
4 tablespoons butter
08 -
2 tablespoons flour
09 -
2 cups milk
10 -
1 cup heavy cream
11 -
2 cloves garlic, minced
12 -
2 tablespoons fresh parsley
13 -
Salt and pepper to taste
# Instructions:
01 -
Start by heating your oven to 375℉ and greasing a 9x13 inch baking dish. Get a large pot of salted water boiling for your shells.
02 -
Cook your jumbo shells according to package directions, then drain and rinse with cold water to prevent them from sticking together.
03 -
Mix together your ricotta, 1 cup mozzarella, 1 cup parmesan, eggs, cooked chicken cubes, and a pinch of salt and pepper until well combined.
04 -
Melt butter in a large skillet and whisk in flour until golden brown. Gradually whisk in milk and cream, then add 1 cup parmesan, garlic, and parsley. Keep whisking until your sauce thickens up nicely.
05 -
Spread 1 cup of sauce in your baking dish, then fill each shell with your chicken-cheese mixture and arrange them seam-side down. Pour the remaining sauce over top, sprinkle with your remaining cheeses, and bake for 25-30 minutes until bubbly and golden.
# Notes:
01 -
These creamy chicken alfredo stuffed shells combine the best of pasta and comfort food into one delicious baked dish.
02 -
Any type of cooked chicken works great here - try grilled, baked, pan-fried, or even rotisserie chicken for a quick shortcut!