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To make Chicken Alfredo Stuffed Shells, gather these ingredients: - 12 large pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup grated mozzarella cheese - ½ cup grated Parmesan cheese - 2 cups alfredo sauce (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can switch some ingredients for a twist: - Swap ricotta cheese for cottage cheese for a lighter taste. - Use shredded rotisserie chicken for quick prep. - Try different cheeses like fontina or gouda for a rich flavor. - Substitute homemade alfredo sauce with a creamy white sauce for a unique touch. Choosing the best ingredients makes a big difference: - Pasta shells: Look for large, sturdy shells to hold the filling well. - Chicken: Use freshly cooked chicken for the best taste. Avoid canned chicken. - Cheese: Opt for block cheese and grate it yourself. This enhances flavor and texture. - Alfredo sauce: If buying, pick a brand with simple ingredients. Homemade is always best if you have time. - Herbs and spices: Fresh herbs like parsley add brightness. Check for vibrant color and aroma. Using quality ingredients elevates the whole dish, making every bite a delight. To start, boil a large pot of salted water. Add the pasta shells and cook them until they are al dente. This usually takes about 8 to 10 minutes. Drain the shells and let them cool a bit. Set them aside for now. In a big mixing bowl, combine the shredded chicken and ricotta cheese. Add half of the mozzarella and half of the Parmesan. Then, mix in the garlic powder, Italian seasoning, salt, and pepper. Stir it all well until the filling is smooth and creamy. Now it’s time to fill the shells. Use a spoon or a piping bag for ease. Fill each shell with the chicken mixture. Pack it in well, but don’t overstuff them. This will help them hold their shape. Preheat your oven to 375°F (190°C). Spread 1 cup of alfredo sauce on the bottom of a 9x13-inch baking dish. Place the filled shells in a single layer on top of the sauce. Pour the rest of the alfredo sauce over the shells. Make sure they are covered evenly. Top with the remaining mozzarella and Parmesan. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 15 minutes. The cheese should be bubbly and golden when done. Let the dish cool for a few minutes before serving. Enjoy your creamy comfort meal! To cook pasta shells well, follow a few simple steps. Use a large pot with plenty of water. Add salt to the water; this helps flavor the pasta. Bring the water to a rolling boil before adding the shells. Cook them until they are al dente, which means they are firm but not hard. This usually takes about 9-12 minutes. After cooking, drain the shells, but do not rinse them. Rinsing can wash away the starch that helps the sauce cling. Making homemade Alfredo sauce is fun and easy. You need just a few key ingredients: butter, heavy cream, and cheese. Start by melting butter in a pan over low heat. Then, add heavy cream and stir well. Let it simmer for about 5 minutes, then add grated Parmesan cheese. Mix until the cheese melts and the sauce thickens. You can also add garlic powder or Italian seasoning for extra flavor. Homemade sauce tastes richer and fresher than store-bought. To keep the filling creamy, use a good mix of cheeses. Ricotta cheese adds a nice texture, while mozzarella and Parmesan enhance the flavor. Make sure the chicken is shredded finely so it blends well. Adding a bit of alfredo sauce to the filling can also help. This keeps it moist and adds more flavor. Mix everything gently until it is smooth. If you find it too thick, a splash of milk can help. {{image_2}} You can boost nutrition by adding vegetables to your filling. Spinach, mushrooms, or bell peppers work well. Just sauté them first to soften and enhance their flavors. Mix the vegetables with the chicken and cheese for a tasty twist. If you want to switch up the protein, consider using turkey or even shrimp. Shredded rotisserie chicken is a great choice for quick meals. For a vegetarian option, try using beans or lentils. Each protein brings its own flavor, making your stuffed shells unique. For a gluten-free meal, use gluten-free pasta shells. Many brands offer great options that taste just as good. If you need a dairy-free version, try cashew cheese or dairy-free cream cheese in place of ricotta. Use coconut milk-based Alfredo sauce for a creamy texture without dairy. These options let everyone enjoy this dish! To store leftover Chicken Alfredo Stuffed Shells, let them cool down first. Place them in an airtight container. They will keep well in the fridge for up to three days. Make sure to cover them with plastic wrap or a lid to keep them fresh. If you want to freeze the stuffed shells, place them in a single layer on a baking sheet first. Freeze them until solid. Then, transfer the shells to a freezer-safe container or bag. They can last in the freezer for up to three months. When ready to eat, thaw them overnight in the fridge before reheating. Reheat the stuffed shells in the oven for best results. Preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Heat for about 20-25 minutes. You can also reheat them in the microwave. Just cover them with a damp paper towel and heat in short bursts until warm. Enjoy your creamy meal again! Yes, you can use store-bought Alfredo sauce. It saves time and still tastes great. Just choose a brand you like. I often go for a classic, creamy sauce. This option makes the recipe easy and quick. You can mix and match cheeses for fun flavors. Cream cheese adds a nice touch. Gouda or fontina also works well. Just keep the ratios similar to maintain creaminess. Experiment with your favorites! Baking chicken stuffed shells takes about 40 minutes. Cover with foil for the first 25 minutes. This keeps them moist. Uncover and bake for 15 more minutes until the cheese is bubbly and golden. You’ll love the smell as they bake! Yes, you can prep Chicken Alfredo Stuffed Shells ahead of time. Assemble them and store in the fridge for up to 24 hours. Just cover tightly with foil. When ready to bake, add a few extra minutes to the cooking time. Enjoy this easy meal any day! In this post, we explored cooking Chicken Alfredo Stuffed Shells. We covered key ingredients, simple steps, and helpful tips. You learned how to select quality ingredients and ensure a creamy filling. Plus, we discussed tasty variations and storage methods. As you try this dish, feel free to experiment. Share it with friends or family for a delicious meal together. Enjoy your cooking adventure and make it your own!

Chicken Alfredo Stuffed Shells

Indulge in the creamy delight of Chicken Alfredo Stuffed Shells that will elevate your dinner game! This easy recipe combines tender stuffed pasta with savory chicken, creamy ricotta, and rich alfredo sauce, all baked to perfection. Whether for family night or a special occasion, these stuffed shells are sure to impress. Click through to explore the full recipe and bring this delicious dish to your table tonight!
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Ingredients
  

12 large pasta shells

2 cups cooked chicken, shredded

1 cup ricotta cheese

1 cup grated mozzarella cheese

½ cup grated Parmesan cheese

2 cups alfredo sauce (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Shells: In a large pot of boiling salted water, cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, half of the Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

      Fill the Shells: Using a spoon or a piping bag, fill each cooked pasta shell with the chicken mixture, making sure to pack them well.

        Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Spread 1 cup of the alfredo sauce in the bottom of a 9x13-inch baking dish.

          Arrange the Shells: Place the filled shells in the baking dish on top of the alfredo sauce in a single layer.

            Top with Sauce and Cheese: Pour the remaining alfredo sauce over the stuffed shells, making sure to cover them evenly. Sprinkle the remaining mozzarella and Parmesan cheeses on top.

              Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                Garnish and Serve: Once baked, remove from the oven and let it sit for a few minutes. Garnish with fresh chopped parsley before serving.

                  Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 4-6