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- 12 large jumbo pasta shells - 2 cups cooked chicken, shredded (rotisserie chicken works great) - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup parmesan cheese, grated - 2 cups Alfredo sauce (store-bought or homemade) - 1 tablespoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste When making Chicken Alfredo Stuffed Shells, start with jumbo pasta shells. They are big enough to hold a lot of filling. Cook them al dente, so they don’t get mushy. Shredded chicken is key for flavor. You can use leftover rotisserie chicken for quick prep. Next, ricotta cheese adds creaminess. It works well with the other cheeses. Mozzarella gives a nice stretch, while parmesan adds a sharp bite. Alfredo sauce is the star. You can use a store-bought jar or make your own. Spices are also important. Garlic powder and Italian seasoning enhance the flavors. Add salt and pepper to taste. This will elevate your dish and make it rich and savory. - Fresh parsley - Extra cheese for topping For a pop of color, use fresh parsley as a garnish. It also adds a nice flavor contrast. You can sprinkle extra cheese on top before baking. This creates a golden, bubbly crust that is hard to resist. These ingredients come together to create a comforting meal. Each bite is creamy, cheesy, and packed with flavor. First, preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish lightly. Use cooking spray or a little olive oil to stop the shells from sticking. Next, cook the jumbo pasta shells. Follow the package directions until they are al dente. This usually takes about 8-10 minutes. After cooking, drain the shells and rinse them under cold water. Set them aside to cool slightly. Now, let’s make the filling. In a large bowl, combine the shredded chicken and cheeses. Use 1 cup of ricotta and half of the shredded mozzarella. Add garlic powder, Italian seasoning, and a pinch of salt and pepper. Mix everything well until it is nice and blended. Time to assemble! Take each cooked pasta shell and stuff it with the chicken mixture. You can use a tablespoon or your fingers to fill each shell. Place the stuffed shells seam-side up in the greased baking dish. Then, pour the Alfredo sauce evenly over the stuffed shells. Make sure each shell gets a good coating to keep it moist during baking. Cover the dish tightly with aluminum foil. This keeps the moisture in while it bakes. Place the dish in the oven and bake for 20 minutes. After 20 minutes, carefully remove the foil. Bake for another 10 minutes. This step creates a bubbling, golden cheese topping that looks and tastes amazing. Once baked, take the dish out and let it rest for about 5 minutes. This helps the filling settle. Before serving, sprinkle fresh parsley on top for a pop of color. Enjoy your creamy Chicken Alfredo stuffed shells! - Techniques for easy filling: Use a small spoon or a piping bag to fill the shells. This way, you can control the portion and keep the mess down. Make sure to pack the filling gently but firmly. - Using kitchen tools to simplify the process: A small ice cream scoop can help. It lets you grab just the right amount of filling for each shell. If you don’t have one, use your fingers. Just be careful not to tear the shells. - Adjustments to the Alfredo sauce: If you want a richer sauce, add a bit more cream or milk. This gives the sauce a nice smoothness. You can also mix in a little extra cheese for flavor. - Tips for preventing dryness during baking: Pour the Alfredo sauce over each shell generously. Cover the dish with foil to trap moisture while baking. Remove the foil later to let the cheese brown nicely. - Anticipating portion sizes: Each person usually eats 2-3 stuffed shells. Plan for 4-6 servings based on your group size. - Pairing with sides and beverages: Serve with a fresh salad or garlic bread. A light white wine or sparkling water pairs well with this dish. These add to the meal without overpowering the flavors. {{image_4}} You can change the protein in this dish. Try shrimp or even your favorite veggies. Shrimp adds a sweet taste, while veggies give a fresh crunch. You can also swap the cheeses. Instead of ricotta, use cottage cheese for a lighter filling. For a sharper flavor, swap mozzarella with gouda or cheddar. Boost the flavor by adding spices and herbs. A pinch of red pepper flakes adds heat. Fresh basil or thyme can brighten the filling. You could also mix in chopped spinach or mushrooms for extra nutrients. These additions make your dish more colorful and tasty. Consider using homemade Alfredo sauce instead of store-bought. Homemade sauce is creamy and rich, giving your shells a fresh taste. If you want to switch it up, try marinara sauce for a tomato base. Pesto also works well, adding a herby twist to your meal. Each sauce brings its own unique flavor, so feel free to explore. To keep your Chicken Alfredo Stuffed Shells fresh, store leftovers in the fridge. Place them in an airtight container. This keeps the flavors intact and prevents drying. Enjoy your leftovers within three days for the best taste. When reheating, use the oven for best results. Preheat it to 350°F (175°C). Place the stuffed shells in a baking dish and cover with foil. Heat for about 15-20 minutes. This warms them evenly and keeps them creamy. To freeze stuffed shells, wait until they cool completely. Layer them in a freezer-safe dish. Separate each layer with parchment paper to prevent sticking. Cover the dish tightly with plastic wrap and foil. Stuffed shells can stay in the freezer for up to three months. When you're ready to eat, thaw them overnight in the fridge. Bake from frozen at 350°F (175°C) for about 25-30 minutes. This ensures a tasty meal awaits you. Baking Chicken Alfredo Stuffed Shells takes about 30 minutes. First, you cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes. This method helps the cheese get golden and bubbly. Yes, you can make Chicken Alfredo Stuffed Shells ahead of time. Prepare the shells and fill them, then cover the dish. Store it in the fridge for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if you bake it straight from the fridge. The best way to reheat leftovers is in the oven. Preheat your oven to 350°F (175°C). Place the stuffed shells in an oven-safe dish and cover with foil. Heat for about 15-20 minutes until warm. This keeps the shells from drying out. Yes, you can use different pasta shapes. Shells are great but try manicotti or even large penne. Just make sure the pasta is big enough to hold the filling. Cook the pasta according to package directions for the best results. Chicken Alfredo stuffed shells are a tasty and easy meal. You learned about the key ingredients, from jumbo pasta shells to creamy Alfredo sauce. I shared tips on cooking and stuffing them perfectly, along with variations to try. You can make this dish your own by swapping ingredients and adjusting flavors. Store leftovers well for another delicious meal later. Enjoy creating and sharing this dish—it’s sure to impress!

Chicken Alfredo Stuffed Shells

Indulge in the ultimate comfort food with these Creamy Chicken Alfredo Stuffed Shells! Perfect for dinner or a cozy family gathering, these jumbo pasta shells are loaded with a creamy chicken and cheese filling, topped with a rich Alfredo sauce, and baked to perfection. Discover the easy steps to create this mouthwatering dish and impress your loved ones. Click through to explore the full recipe and enjoy this cheesy delight!
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Ingredients
  

12 large jumbo pasta shells

2 cups cooked chicken, shredded (rotisserie chicken works great)

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup parmesan cheese, grated

2 cups Alfredo sauce (store-bought or homemade)

1 tablespoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil to prevent sticking.

    Cook the jumbo pasta shells according to the package instructions until they are al dente. This usually takes around 8-10 minutes. Once cooked, drain the shells under cold water and set aside to cool slightly.

      In a large mixing bowl, blend the shredded chicken, ricotta cheese, half of the shredded mozzarella cheese, garlic powder, Italian seasoning, and a pinch of salt and pepper. Mix thoroughly until all ingredients are uniformly combined.

        Take each cooked pasta shell and carefully stuff it with the chicken mixture, using a tablespoon or your fingers to fill each shell generously. Place the stuffed shells seam-side up in the prepared baking dish.

          Pour the creamy Alfredo sauce evenly over the stuffed pasta shells, ensuring that each shell is thoroughly covered to prevent drying out during baking.

            Generously sprinkle the remaining mozzarella cheese and the grated parmesan cheese over the top of the sauced shells, adding a delicious cheesy crust that will become golden as it bakes.

              Cover the casserole dish tightly with aluminum foil to maintain moisture during the initial baking. Place it in the preheated oven and bake for 20 minutes.

                After 20 minutes, carefully remove the foil and continue to bake for an additional 10 minutes. This should create a bubbling, golden cheese topping that is irresistible.

                  Once baked, take out the dish and let it rest for about 5 minutes before serving to allow the filling to settle a bit.

                    Finish off the dish by garnishing with freshly chopped parsley for a burst of color and flavor before serving.

                      Prep Time: 15 mins | Total Time: 50 mins | Servings: 4-6

                        Presentation Tips: Serve the stuffed shells on a large platter drizzled with extra Alfredo sauce and topped with a sprinkle of parsley for an inviting, delicious display.