Description
Creamy Chicken Alfredo Stuffed Shells with savory chicken, ricotta, and mozzarella, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 12–15 jumbo pasta shells
- 2 cups cooked chicken, shredded or diced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cups Alfredo sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Boil salted water, add pasta shells, and cook until al dente. Drain and cool slightly.
- Prepare the filling: Mix chicken, ricotta, half of mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper in a bowl.
- Fill the shells: Preheat oven to 375°F (190°C). Fill each shell with the chicken mixture and place in a baking dish.
- Add the sauce: Pour remaining Alfredo sauce over the shells and sprinkle with remaining mozzarella.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10-15 minutes until golden.
- Serve: Cool slightly and garnish with parsley before serving.
Notes
Consider using low-fat cheese and whole wheat pasta for a healthier version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg