Name: Chicken Alfredo Stuffed Shells
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Jumbo pasta shells - 30; Skinless, boneless chicken breast halves - 1 pound; Kosher salt, divided - 1 ½ teaspoons; Ground black pepper, divided - 1 ¼ teaspoons; Olive oil - 1 tablespoon; Ricotta cheese - ¾ cup; Shredded Italian cheese blend, divided - 2 cups; Chopped fresh flat-leaf parsley, plus more for garnish - 2 tablespoons; Heavy whipping cream - 2 tablespoons; Heavy whipping cream - 2 cups; Unsalted butter - ½ cup; Garlic, finely chopped - 2 cloves; Italian seasoning - 1 teaspoon; Freshly grated Parmesan cheese, divided - 2 ½ cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Alfredo Stuffed Shells

1. Jumbo pasta shells - 30

2. Skinless, boneless chicken breast halves - 1 pound

3. Kosher salt, divided - 1 ½ teaspoons

4. Ground black pepper, divided - 1 ¼ teaspoons

5. Olive oil - 1 tablespoon

6. Ricotta cheese - ¾ cup

7. Shredded Italian cheese blend, divided - 2 cups

8. Chopped fresh flat-leaf parsley, plus more for garnish - 2 tablespoons

9. Heavy whipping cream - 2 tablespoons

10. Heavy whipping cream - 2 cups

11. Unsalted butter - ½ cup

12. Garlic, finely chopped - 2 cloves

13. Italian seasoning - 1 teaspoon

14. Freshly grated Parmesan cheese, divided - 2 ½ cups

How to cook deliciously - Chicken Alfredo Stuffed Shells

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Bring a large pot of salted water to a boil over medium-high heat; cook the pasta shells according to package directions for al dente, 9 to 11 minutes. Drain and run under cold water until cool enough to touch. Set aside.

3. Stage

Season chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet over medium heat. Add chicken; cook until browned and a thermometer inserted into the thickest portion of the chicken breast registers 165 degrees F (74 degrees C), about 18 minutes, turning halfway through. Remove from heat and transfer chicken from skillet to a cutting board. Dotdash Meredith Food Studios

4. Stage

Shred chicken using 2 forks and set aside. Dotdash Meredith Food Studios

5. Stage

Stir together ricotta, 1 1/2 cup Italian blend cheese, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, chicken, and 2 tablespoons cream in a medium bowl. Set aside. Dotdash Meredith Food Studios

6. Stage

Combine 2 cups cream and butter in a deep, large skillet. Bring to a simmer over medium heat and cook for 2 minutes, stirring occasionally. Whisk in garlic, Italian seasoning, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and cook for 1 more minute. Dotdash Meredith Food Studios

7. Stage

Add 2 cups Parmesan cheese and whisk until melted. Set sauce aside. Dotdash Meredith Food Studios

8. Stage

Add 1 cup sauce to the bottom of a 9x13-inch baking dish. Dotdash Meredith Food Studios

9. Stage

Using a spoon, fill each of the jumbo shells generously with the chicken-ricotta mixture. Lay them seam side up in the baking dish. Dotdash Meredith Food Studios

10. Stage

Pour the remaining sauce all over the top of the jumbo shells. Sprinkle with remaining 1/2 cup Italian blend cheese and 1/2 cup Parmesan cheese. Dotdash Meredith Food Studios

11. Stage

Bake in the preheated oven until bubbly and golden, 20 to 25 minutes. Garnish with more parsley if desired and serve. Dotdash Meredith Food Studios