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To make Chicken Alfredo Stuffed Shells, gather these key ingredients: - 12 large jumbo pasta shells - 1 cup cooked chicken, shredded - 1 cup ricotta cheese - 1 cup grated mozzarella cheese, plus extra for topping - 1/2 cup grated Parmesan cheese - 1 cup Alfredo sauce (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste These ingredients make a rich, creamy filling. The chicken adds protein, while the cheeses provide flavor and texture. The Alfredo sauce brings it all together with its smooth, buttery taste. You can enhance your dish with these tasty garnishes and toppings: - Fresh parsley, chopped - Extra grated Parmesan cheese - A sprinkle of red pepper flakes for heat - Sliced green onions for a fresh crunch These extras add color and flavor to your meal. They also make the dish look even more appealing. Having the right tools makes cooking easier. Here’s what you need: - A large pot for boiling pasta - A mixing bowl for the filling - A 9x13 inch baking dish for baking - Aluminum foil to cover while baking - A spatula for mixing and stuffing These tools help you prepare and bake your Chicken Alfredo Stuffed Shells with ease. They ensure everything comes together smoothly. For the complete recipe, check out the Full Recipe. First, preheat your oven to 375°F (190°C). This step is key for a great bake. A hot oven helps the cheese melt perfectly and makes the pasta warm throughout. Next, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them for 8-10 minutes. You want them al dente, so they are firm but not hard. Once cooked, drain the shells and let them cool a bit. This makes them easier to handle. In a mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, and a pinch of salt and pepper. Use a fork to mix everything until smooth. This filling is the heart of your dish. Spread half of the Alfredo sauce on the bottom of a 9x13 inch baking dish. This keeps the pasta from sticking. Now, take each pasta shell and fill it with your chicken mix. Place the filled shells in the dish, open side up. Drizzle the rest of the Alfredo sauce over the shells, ensuring they are well covered. Sprinkle more mozzarella cheese on top for that cheesy goodness. Cover the dish with foil and bake it for 20 minutes. After that, take off the foil and bake for another 10 minutes. This helps the cheese turn golden and bubbly. When done, let it cool for about 5 minutes. Garnish with fresh parsley for a pop of color. You can find the full recipe above for all the details! To get the best shells, follow these steps. First, boil salted water. Use a large pot for even cooking. Cook the shells until they are al dente, which means firm but not hard. This usually takes 8 to 10 minutes. After cooking, drain the shells gently. Avoid breaking them. Rinse them with cold water to stop the cooking process. Set them aside on a clean towel to dry. Flavor is key in the filling. Start with cooked chicken, shredded finely. This helps mix well with the cheeses. Use ricotta for creaminess and mozzarella for stretch. Add Parmesan for a salty kick. Garlic powder and Italian seasoning boost taste. Don’t forget to season with salt and pepper. Mix until the filling is creamy and smooth. This makes every bite tasty and satisfying. How you serve the dish matters. Use a large platter for a beautiful display. Start with a layer of Alfredo sauce at the bottom. Arrange the stuffed shells neatly. Drizzle more sauce over the top for shine. Sprinkle extra mozzarella and Parmesan for a cheesy look. Finally, add chopped parsley for color. This makes the dish look fresh and inviting. {{image_4}} You can make Chicken Alfredo Stuffed Shells healthier by using whole wheat shells. They add fiber and nutrients. You can also use low-fat cheese and Alfredo sauce. Greek yogurt can replace some of the ricotta for a protein boost. You still get that creamy taste while cutting calories. Adding vegetables not only boosts nutrition but also adds flavor. Spinach and mushrooms work well in the filling. You can sauté them first to enhance their taste. Broccoli or zucchini can also be mixed in. Just chop them small so they fit in the shells easily. This adds color and crunch to your meal. While Alfredo sauce is classic, you can try other sauces. A marinara sauce can give a nice twist. You can also use pesto for a fresh, herbal flavor. Mixing the sauces offers a unique taste experience. Don’t hesitate to experiment and find your favorite combo. For the full recipe, check out the complete guide to Chicken Alfredo Stuffed Shells. After enjoying your Chicken Alfredo Stuffed Shells, let them cool to room temperature. Place any leftovers in an airtight container. They will stay fresh for up to three days in the fridge. Make sure to cover the shells well with plastic wrap or a lid to keep moisture in. When you're ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. You can add a splash of Alfredo sauce on top to keep them moist. Cover the dish with aluminum foil. Bake for about 20 minutes or until heated through. You can also microwave them for about 2-3 minutes. Just make sure to cover them to avoid splatters. If you want to save some for later, freezing is a great option. First, let the stuffed shells cool down completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about two hours until solid. After that, transfer the frozen shells to a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge before reheating. This keeps them tasty and fresh. You can find the full recipe and enjoy this dish anytime! Yes, you can choose other pasta types. I recommend using manicotti or conchiglie. These shapes hold fillings well too. Just ensure they can hold the creamy sauce. If you want a different protein, use shredded turkey or cooked sausage. You can also use tofu for a meatless option. Beans or lentils work well, too. Absolutely! You can prepare the stuffed shells a day in advance. Just cover them tightly and store them in the fridge. Bake them when you’re ready to eat. Serve the shells hot from the oven. Garnish with fresh parsley and extra cheese. You can pair them with a salad or some garlic bread for a full meal. For the full recipe, check out the details above. This blog post covered Chicken Alfredo Stuffed Shells from start to finish. We went over the main ingredients and kitchen tools you'll need, plus cooking steps. I shared tips for perfect shells and flavor boosts, as well as fun variations. You can easily store and reheat leftovers, too. Now, you’re ready to make delicious stuffed shells that impress. Enjoy exploring your kitchen creations!

Chicken Alfredo Stuffed Shells

Indulge in a creamy and delicious chicken Alfredo stuffed shells recipe that's perfect for a cozy dinner! This dish combines tender jumbo pasta shells with a savory filling of shredded chicken, ricotta, and melty cheeses, all baked in rich Alfredo sauce. Ready in just 50 minutes, it's a delightful meal everyone will love. Click through to discover this comforting recipe and impress your family at your next dinner!
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Ingredients
  

12 large jumbo pasta shells

1 cup cooked chicken, shredded

1 cup ricotta cheese

1 cup grated mozzarella cheese, plus extra for topping

1/2 cup grated Parmesan cheese

1 cup Alfredo sauce (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Cook the Pasta Shells: In a large pot of salted boiling water, cook the jumbo pasta shells according to the package instructions until they reach an al dente texture. This usually takes about 8-10 minutes. Once cooked, drain the shells and set them aside to cool slightly.

      Prepare the Filling: In a mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, and a pinch of salt and pepper. Use a fork or spatula to mix until all ingredients are well incorporated and creamy.

        Layer the Baking Dish: Spread approximately half of the Alfredo sauce evenly across the bottom of a 9x13 inch baking dish. This will create a delicious base for the stuffed shells.

          Stuff the Shells: Carefully stuff each cooked pasta shell with a generous amount of the chicken and cheese filling. Arrange the filled shells in the baking dish, ensuring the open side faces upward for easy sauce coverage.

            Top with Sauce and Cheese: Drizzle the remaining Alfredo sauce over the stuffed shells, making sure each shell is generously coated. For an extra cheesy finish, sprinkle additional mozzarella cheese evenly across the top.

              Bake: Cover the baking dish with aluminum foil to prevent the pasta from burning during cooking. Place it in the preheated oven and bake for 20 minutes.

                Final Bake: After 20 minutes, carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown.

                  Serve: Once baking is complete, remove the dish from the oven and allow it to cool for about 5 minutes. Garnish with freshly chopped parsley to add a touch of color and freshness before serving.

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

                      - Presentation Tips: For an appealing presentation, serve the stuffed shells on a large platter, drizzle with a little extra Alfredo sauce, and sprinkle with additional parmesan and parsley. Enjoy!