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Chicken Alfredo Stuffed Shells

Creamy and cheesy stuffed pasta shells filled with a delightful combination of chicken, ricotta, and mozzarella, bathed in alfredo sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta Shells and Sauce
  • 12 pieces Jumbo pasta shells
  • 1 cup Alfredo sauce Using store-bought is fine
Filling
  • 2 cups Cooked chicken, shredded
  • 1 cup Ricotta cheese You can use part-skim for a lighter version
  • 1 cup Shredded mozzarella cheese Reserve half for topping
  • 1/2 cup Grated Parmesan cheese For topping
  • 1 teaspoon Garlic powder
  • 1 teaspoon Italian seasoning Dried herbs can be used
  • Salt and pepper to taste
  • Fresh parsley for garnish Optional but recommended

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the jumbo pasta shells according to package instructions; drain and set aside.
  3. In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
  4. Spoon the chicken mixture into each pasta shell.
Baking
  1. Place the stuffed shells in a baking dish and top with the remaining alfredo sauce and mozzarella cheese.
  2. Sprinkle grated Parmesan evenly over the top.
  3. Cover the baking dish with aluminum foil and bake for 20 minutes.
  4. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  5. Garnish with fresh parsley before serving.

Notes

For a lighter version, you can swap ricotta for part-skim and use a lighter alfredo sauce. You can also prep the filling ahead of time and assemble when ready to bake.