Chicken Alfredo Stuffed Shells Recipe - Easy Chicken Recipes (2024)

• ▢ 12 ounces jumbo pasta shells
• ▢ 2 cups cooked chicken breasts chopped into cubes
• ▢ 15 ounces ricotta cheese 1 carton
• ▢ 1½ cups mozzarella divided
• ▢ 2¼ cups grated parmesan cheese divided
• ▢ 2 eggs
• ▢ 4 tablespoons butter
• ▢ 2 tablespoons flour
• ▢ 2 cups milk
• ▢ 1 cup heavy cream
• ▢ 2 cloves garlic minced
• ▢ 2 tablespoons fresh parsley
• ▢ salt and pepper to taste

• Preheat the oven to 375℉. Grease a 9×13 inch baking dish and set aside.

• Bring a large pot of water to a boil. Add in a generous pinch of salt and cook the pasta shells according to the package directions. Drain and rinse with cold water to prevent sticking.

  12 ounces jumbo pasta shells

• In a medium bowl, stir together the ricotta, 1 cup mozzarella, 1 cup parmesan, eggs, cooked chicken, and a pinch of salt and pepper.

  2 cups cooked chicken breasts, 15 ounces ricotta cheese, 1½ cups mozzarella, 2¼ cups grated parmesan cheese, 2 eggs, salt and pepper

• In a large skillet over medium heat, melt the butter. Whisk in the flour and cook until the mixture turns golden brown. Whisk in the milk, then heavy cream, 1 cup parmesan, garlic and parsley. Cook, whisking constantly, until thickened.

  2¼ cups grated parmesan cheese, 4 tablespoons butter, 2 tablespoons flour, 2 cups milk, 1 cup heavy cream, 2 cloves garlic, 2 tablespoons fresh parsley

• Spread 1 cup of the sauce in the bottom of the prepared pan. Fill the shells with the chicken and cheese mixture and place them in the pan, seam side down.

• Pour the remaining sauce over the shells and sprinkle with remaining mozzarella and parmesan. Bake for 25-30 minutes until the sauce is bubbling and the cheese is golden brown. Sprinkle with extra parsley, if desired, and serve.

• For the chicken: Use grilled, baked, or pan-fried chicken. Even rotisserie will work!
• To keep the shells from sticking: drain them in a colander and immediately rinse them with cold water. If they start to stick, don’t pull them apart. Rinse them in cold water again and they should release themselves.

Storage: Store chicken alfredo stuffed shells in an airtight container in the refrigerator for 3 days.

Nutrition Facts

Chicken Alfredo Stuffed Shells Recipe

Amount Per Serving

Calories 942Calories from Fat 495

% Daily Value*

Fat 55g85%

Saturated Fat 33g206%

Trans Fat 1g

Cholesterol 268mg89%

Sodium 1179mg51%

Potassium 562mg16%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 7g8%

Protein 56g112%

Vitamin A 1979IU40%

Vitamin C 2mg2%

Calcium 855mg86%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.