Chicken Alfredo Stuffed Shells

Name: Chicken Alfredo Stuffed Shells
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 20 whole jumbo pasta shells, cooked and drained; 2 whole boneless, skinless chicken breasts; Salt and pepper, to taste; Olive oil, for grilling and frying; 3/4 c. ricotta cheese; 3/4 c. cottage cheese; 3/4 c. grated mozzarella cheese, plus more for the top; 2 c. grated parmesan cheese, plus more for the top; 2 whole eggs; 1/4 c. minced fresh parsley; 2 tbsp. minced fresh basil; 4 tbsp. butter; 2 tbsp. flour; 2 c. whole milk; 1 c. heavy cream, plus more as needed; 3 cloves garlic, minced

Bonus: You can make them ahead of time.

By Ree DrummondPublished: Aug 27, 2023

4.5

19 Ratings

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Ralph Smith

Delicious stuffed shells with all the glory of Chicken Alfredo. You'll love 'em!

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Yields:: 8 serving(s)
Prep Time:: 25 mins
Cook Time:: 25 mins
Total Time:: 50 mins

Ingredients

20
whole jumbo pasta shells, cooked and drained
2
whole boneless, skinless chicken breasts
Salt and pepper, to taste
Olive oil, for grilling and frying
3/4 c.
ricotta cheese
3/4 c.
cottage cheese
3/4 c.
grated mozzarella cheese, plus more for the top
2 c.
grated parmesan cheese, plus more for the top
2
whole eggs
1/4 c.
minced fresh parsley
2 tbsp.
minced fresh basil
4 tbsp.
butter
2 tbsp.
flour
2 c.
whole milk
1 c.
heavy cream, plus more as needed
3
cloves garlic, minced

Nutrition Information

Per Serving (Serves 8)

Calories740 Fat44 gSaturated fat24 gTrans fat0 gCholesterol189 mgSodium778 mgCarbohydrates40 gFiber2 gSugar6 gProtein43 gVitamin D2 mcgCalcium762 mgIron2 mgPotassium521 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Preheat oven to 375 degrees. Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.
2. Step 2In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.
3. Step 3In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.
4. Step 4Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!

I love chicken Alfredo. I love stuffed shells. Ergo, I love Chicken Alfredo Stuffed Shells! That doesn’t mean I’m good at math or logic—it simply means I’m good at eating. This is a tremendously delicious baked pasta dish, and if you have all the ingredients at the ready, it’s really not hard to pull together! It’s also a great casserole to assemble ahead of time and keep in the fridge until it’s time to bake.

And it’s nice and rich, so it serves a good-sized family if you add in a salad.

Let’s make it together, friends!

Here’s the Cast of Characters. And if you could imagine MILK in that list, I would greatly appreciate it seeing as how I’m an airhead and forgot to add it.

Season the chicken with salt and pepper, then drizzle olive oil on a grill pan or skillet. Grill the chicken on both sides over medium heat until totally done in the middle.

Shred the chicken with two forks…

Until it’s totally shredded!

In another bowl, combine ricotta cheese, cottage cheese, and Parmesan.

Add grated mozzarella (and this is the supermarket stuff, not the fresh stuff)…

Two eggs (even though you only see one…)

Salt and pepper…

And minced parsley!

Next, add the shredded chicken…

And a little cream to make it stirrable…

And smush/stir it all together until it’s combined.

Now it’s time to make the Alfredo: Melt butter in a skillet and sprinkle over some flour.

Whisk it together and let it cook…

Until it turns a deep golden brown. This’ll take about 2 to 3 minutes!

Combine milk and cream and pour it in, whisking constantly.

Cook it until it bubbles up and thickens, 2 or 3 minutes.

Add some minced garlic…

Salt and pepper…

And plenty o’ Parmesan.

Stir until the cheese is melted!

Chop some basil and add it along with a little more parsley. Taste it and add more salt and pepper as needed. It should be nice and thick and miraculous. If it’s a little too thick, splash in a little more milk. If it isn’t thick enough, let it cook a bit longer.