Chicken Alfredo Stuffed Shells
Chicken Alfredo Stuffed Shells
Ingredients
For the Chicken and Pasta
- 20 jumbo pasta shells
- 2 boneless, skinless chicken breasts
- to taste salt
- to taste pepper
- as needed olive oil, for grilling and frying
For the Stuffing Mixture
- 3/4 cup ricotta cheese
- 3/4 cup cottage cheese
- 3/4 cup mozzarella cheese, grated
- 1 cup Parmesan cheese, grated
- 2 eggs
- 2 tablespoons fresh parsley, minced
- 2 tablespoons heavy cream, as needed
For the Alfredo Sauce
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 garlic, cloves, minced
- 1 cup Parmesan cheese, grated
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh basil, minced
For Assembly and Garnish
- as needed mozzarella cheese, extra, grated, for topping
- as needed Parmesan cheese, extra, grated, for topping
- as needed fresh parsley, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Season the chicken breasts on both sides generously with salt and pepper.
⏱️ 5 min•🌡️ 375
- 2
Heat a grill pan or large iron skillet over medium heat and drizzle with olive oil. Cook the seasoned chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in the center. Alternatively, bake the chicken at 375°F (190°C) for 20-25 minutes. Remove the chicken from the pan and shred it using two forks. Set aside to cool.
⏱️ 20 min•🌡️ 375
- 3
While the chicken cools, bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Be careful not to overcook them, as they will bake later. Drain the cooked shells and set aside.
⏱️ 10 min
- 4
In a medium bowl, combine 3/4 cup ricotta cheese, 3/4 cup cottage cheese, 3/4 cup grated mozzarella cheese, 1 cup grated Parmesan cheese, the 2 eggs, and 2 tablespoons minced fresh parsley. Add the shredded chicken to the bowl. Stir all ingredients together until well combined. If the mixture seems too dry, splash in 2 tablespoons of heavy cream to achieve a desired consistency. Season with salt and pepper to taste. Set the stuffing mixture aside.
⏱️ 10 min
- 5
In a large skillet over medium heat, melt the 4 tablespoons of butter. Sprinkle the 2 tablespoons of all-purpose flour over the melted butter. Whisk continuously and cook for 1-2 minutes until the roux turns a light golden brown.
⏱️ 3 min
- 6
Gradually pour in the 2 cups of whole milk and 1 cup of heavy cream, whisking constantly to prevent lumps. Continue to whisk and cook for a few minutes until the sauce thickens to your desired consistency.
⏱️ 5 min
- 7
Stir in the 3 cloves of minced garlic, the remaining 1 cup of grated Parmesan cheese, 1 tablespoon of minced fresh parsley, and 1 tablespoon of minced fresh basil. Season the Alfredo sauce with salt and pepper to taste. Stir until all ingredients are well combined. Taste and adjust seasonings as needed. Remove from heat and set aside.
⏱️ 5 min
- 8
Pour 1 cup of the prepared Alfredo sauce into the bottom of a 9 x 13 inch baking dish, spreading it evenly. (Alternatively, if using an oven-safe skillet, you can pour the sauce directly into the skillet).
⏱️ 2 min
- 9
Using a spoon, generously fill each of the cooked jumbo shells with the chicken and ricotta stuffing mixture. Arrange the filled shells face down in the baking dish over the sauce.
⏱️ 10 min
- 10
Pour the remaining Alfredo sauce evenly over the top of the stuffed shells. Sprinkle generously with extra grated mozzarella cheese and Parmesan cheese.
⏱️ 2 min
- 11
Bake for 25 minutes, or until the sauce is bubbly and the cheese topping is golden brown. For an extra golden-brown top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 12
Carefully remove the baking dish from the oven. Let the stuffed shells rest for a few minutes before serving. Garnish with extra fresh parsley, if desired. Serve warm, perhaps with a side salad and crusty bread.
⏱️ 3 min
Kitchen Tools
Chicken Alfredo Stuffed Shells
For the Chicken and Pasta
- 20 jumbo pasta shells
- 2 boneless, skinless chicken breasts
- to taste salt
- to taste pepper
- as needed olive oil, for grilling and frying
For the Stuffing Mixture
- 3/4 cup ricotta cheese
- 3/4 cup cottage cheese
- 3/4 cup mozzarella cheese, grated
- 1 cup Parmesan cheese, grated
- 2 eggs
- 2 tablespoons fresh parsley, minced
- 2 tablespoons heavy cream, as needed
For the Alfredo Sauce
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 garlic, cloves, minced
- 1 cup Parmesan cheese, grated
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh basil, minced
For Assembly and Garnish
- as needed mozzarella cheese, extra, grated, for topping
- as needed Parmesan cheese, extra, grated, for topping
- as needed fresh parsley, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Season the chicken breasts on both sides generously with salt and pepper.
⏱️ 5 min•🌡️ 375 - 2
Heat a grill pan or large iron skillet over medium heat and drizzle with olive oil. Cook the seasoned chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in the center. Alternatively, bake the chicken at 375°F (190°C) for 20-25 minutes. Remove the chicken from the pan and shred it using two forks. Set aside to cool.
⏱️ 20 min•🌡️ 375 - 3
While the chicken cools, bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Be careful not to overcook them, as they will bake later. Drain the cooked shells and set aside.
⏱️ 10 min - 4
In a medium bowl, combine 3/4 cup ricotta cheese, 3/4 cup cottage cheese, 3/4 cup grated mozzarella cheese, 1 cup grated Parmesan cheese, the 2 eggs, and 2 tablespoons minced fresh parsley. Add the shredded chicken to the bowl. Stir all ingredients together until well combined. If the mixture seems too dry, splash in 2 tablespoons of heavy cream to achieve a desired consistency. Season with salt and pepper to taste. Set the stuffing mixture aside.
⏱️ 10 min - 5
In a large skillet over medium heat, melt the 4 tablespoons of butter. Sprinkle the 2 tablespoons of all-purpose flour over the melted butter. Whisk continuously and cook for 1-2 minutes until the roux turns a light golden brown.
⏱️ 3 min - 6
Gradually pour in the 2 cups of whole milk and 1 cup of heavy cream, whisking constantly to prevent lumps. Continue to whisk and cook for a few minutes until the sauce thickens to your desired consistency.
⏱️ 5 min - 7
Stir in the 3 cloves of minced garlic, the remaining 1 cup of grated Parmesan cheese, 1 tablespoon of minced fresh parsley, and 1 tablespoon of minced fresh basil. Season the Alfredo sauce with salt and pepper to taste. Stir until all ingredients are well combined. Taste and adjust seasonings as needed. Remove from heat and set aside.
⏱️ 5 min - 8
Pour 1 cup of the prepared Alfredo sauce into the bottom of a 9 x 13 inch baking dish, spreading it evenly. (Alternatively, if using an oven-safe skillet, you can pour the sauce directly into the skillet).
⏱️ 2 min - 9
Using a spoon, generously fill each of the cooked jumbo shells with the chicken and ricotta stuffing mixture. Arrange the filled shells face down in the baking dish over the sauce.
⏱️ 10 min - 10
Pour the remaining Alfredo sauce evenly over the top of the stuffed shells. Sprinkle generously with extra grated mozzarella cheese and Parmesan cheese.
⏱️ 2 min - 11
Bake for 25 minutes, or until the sauce is bubbly and the cheese topping is golden brown. For an extra golden-brown top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 12
Carefully remove the baking dish from the oven. Let the stuffed shells rest for a few minutes before serving. Garnish with extra fresh parsley, if desired. Serve warm, perhaps with a side salad and crusty bread.
⏱️ 3 min