Description
This Chicken Alfredo Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of shredded grilled chicken, ricotta, cottage, mozzarella, and Parmesan cheeses, baked in a rich garlic Parmesan Alfredo sauce. It’s a comforting, indulgent Italian-American casserole perfect for family dinners, delivering rich flavors and a satisfying cheesy finish.
Ingredients
For the Pasta and Filling
- 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 cup ricotta cheese
- 3/4 cup cottage cheese
- 3/4 cup grated mozzarella cheese, plus more for topping
- 2 cups grated Parmesan cheese, plus more for topping
- 2 whole eggs
- 1/4 cup minced fresh parsley
- 2 tablespoons minced fresh basil
For the Alfredo Sauce
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream, plus more as needed
- 3 cloves garlic, minced
Instructions
- Prepare the chicken: Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and grill the chicken breasts until fully cooked, about 6-7 minutes per side depending on thickness. Remove from heat, shred the chicken finely using two forks, and let it cool.
- Make the filling: In a medium bowl, combine ricotta cheese, cottage cheese, mozzarella, 1 cup of Parmesan, eggs, 2 tablespoons of minced fresh parsley, salt, and pepper. Add the shredded chicken and mix thoroughly. If the mixture seems too thick, splash in 2 tablespoons of heavy cream to loosen it slightly. Set aside.
- Prepare the Alfredo sauce: In a large skillet over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk continuously, cooking until the roux turns golden brown (about 2-3 minutes). Gradually pour in the whole milk and 1 cup heavy cream while whisking to avoid lumps. Continue to cook for several minutes until the sauce thickens. Stir in minced garlic, the remaining 1 cup of Parmesan cheese, salt, pepper, 1 tablespoon minced parsley, and minced basil. Taste and adjust seasonings as needed. Remove from heat and set aside.
- Assemble the dish: Spread 1 cup of Alfredo sauce evenly on the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each cooked jumbo pasta shell generously with the chicken and cheese filling. Arrange the stuffed shells face down in the dish. Pour the remaining Alfredo sauce over the top of the shells. Sprinkle additional mozzarella and Parmesan cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, or until the sauce is bubbly and the cheese on top is melted and golden brown.
- Serve: Remove from oven and let cool slightly before serving. Pair with a fresh salad to balance the richness of this creamy baked pasta dish.
Notes
- Be sure to cook the jumbo pasta shells al dente so they hold their shape when stuffed and baked.
- If the filling mixture feels too dry, adding a bit more heavy cream will help achieve a smoother consistency.
- The grilled chicken can be substituted with rotisserie chicken for a quicker option.
- Fresh herbs enhance the flavor, but dried basil and parsley can be used in a pinch—use about 1 teaspoon each if dried.
- For a lighter version, you can substitute part of the heavy cream with additional milk, but the sauce will be less rich.
- Make sure to spray or oil the baking dish lightly if not using a non-stick dish to prevent sticking.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
