Description
Delicious baked chicken Alfredo stuffed shells combine tender jumbo pasta shells stuffed with a creamy mixture of shredded chicken, ricotta, mozzarella, Parmesan, and Italian seasonings, baked in a rich Alfredo sauce and topped with melted mozzarella for a comforting and cheesy dinner everyone will love.
Ingredients
Scale
Pasta
- 20 jumbo pasta shells
Filling
- 2 cups cooked shredded chicken
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce & Topping
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese (for topping)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Preheat and Cook Shells: Preheat your oven to 350°F (175°C). Meanwhile, cook the jumbo pasta shells in boiling salted water until al dente. Drain carefully and set aside to cool slightly.
- Prepare the Filling: In a large mixing bowl, combine the shredded cooked chicken, ricotta cheese, shredded mozzarella, grated Parmesan, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix thoroughly until well blended.
- Assemble the Base: Spread 1 cup of Alfredo sauce evenly in the bottom of a large baking dish to prevent sticking and add flavor.
- Stuff the Shells: Carefully fill each cooked pasta shell with the chicken and cheese mixture, using a spoon. Place the stuffed shells evenly arranged in the baking dish over the Alfredo sauce layer.
- Add Sauce on Top: Pour the remaining 1 cup of Alfredo sauce generously over the stuffed shells, ensuring each shell is covered.
- Top with Cheese: Sprinkle 1 cup of shredded mozzarella cheese evenly over the sauced shells to create a bubbly, cheesy crust.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes to heat through and meld flavors.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese topping is melted, bubbly, and golden brown.
- Garnish and Serve: Remove from oven and sprinkle chopped parsley on top for a fresh finish. Serve the stuffed shells warm for the best taste experience.
Notes
- Be sure not to overcook the pasta shells initially, as they will continue to cook during baking.
- You can use store-bought Alfredo sauce or make your own for an extra personal touch.
- If preferred, substitute shredded rotisserie chicken for convenience.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, omit the chicken and add spinach or mushrooms to the cheese mixture.
