Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells. Just the name conjures up images of warm, cheesy comfort food, doesn’t it? In my kitchen, this recipe is a champion. From picky eaters to sophisticated palates, everyone at my table devours these creamy, chicken-filled shells. The first time I made them, my kids declared them “the best pasta ever!” and my husband, usually a man of few words when it comes to food, actually asked for seconds (and thirds!). The combination of tender pasta, savory chicken, and rich Alfredo sauce baked to golden perfection is simply irresistible. It’s become a regular request for family dinners, potlucks, and even special occasions. If you’re looking for a dish that’s guaranteed to impress and satisfy, look no further. These Chicken Alfredo Stuffed Shells are about to become your new go-to comfort food masterpiece.

Ingredients for Chicken Alfredo Stuffed Shells

• Jumbo Pasta Shells: (24-30 shells) – The perfect vessels to hold our flavorful filling. Choose a good quality brand for best results.
• Boneless, Skinless Chicken Breasts: (2 lbs) – Provides the protein base for our stuffing. Can be substituted with chicken thighs if preferred for a richer flavor.
• Cream Cheese: (8 oz, softened) – Lends creaminess and tang to the filling, helping to bind it together. Full-fat cream cheese is recommended for optimal texture.
• Ricotta Cheese: (15 oz, part-skim or whole milk) – Adds a light and fluffy texture to the filling, contrasting nicely with the cream cheese.
• Parmesan Cheese: (1 cup, grated) – Offers a salty, nutty, and umami-rich flavor to both the filling and topping. Freshly grated is always best.
• Mozzarella Cheese: (2 cups, shredded) – Provides that classic cheesy stretch and melt when baked. Part-skim or whole milk mozzarella works well.
• Heavy Cream: (1 cup) – The foundation of our rich and decadent Alfredo sauce, adding luxurious creaminess.
• Butter: (1/2 cup, unsalted) – Contributes to the richness and flavor of the Alfredo sauce, creating a smooth and velvety texture.
• Garlic: (4 cloves, minced) – Aromatics that infuse the Alfredo sauce and filling with savory depth. Freshly minced is highly recommended.
• All-Purpose Flour: (2 tablespoons) – Helps to thicken the Alfredo sauce, ensuring it coats the shells beautifully.
• Milk: (1 cup) – Thins the Alfredo sauce to the perfect consistency while adding a touch of richness.
• Chicken Broth: (1/2 cup) – Enhances the chicken flavor in the Alfredo sauce and adds depth. Low-sodium is preferred to control salt levels.
• Spinach: (5 oz, fresh or frozen, thawed and squeezed dry) – Adds a pop of color, nutrients, and a slightly earthy flavor. Frozen spinach must be thoroughly drained to avoid watery filling.
• Italian Seasoning: (2 teaspoons) – A blend of herbs that adds classic Italian flavor to the filling and sauce.
• Salt: (To taste) – Essential for seasoning all components of the dish, enhancing the flavors of the other ingredients.
• Black Pepper: (To taste, freshly ground) – Adds a touch of spice and depth to the flavors. Freshly ground is always preferred for optimal flavor.
• Olive Oil: (2 tablespoons) – Used for sautéing the chicken and garlic, adding flavor and preventing sticking.
• Fresh Parsley: (Optional, for garnish, chopped) – Adds a fresh, vibrant touch and visual appeal to the finished dish.

Instructions: Crafting Perfect Chicken Alfredo Stuffed Shells

1. Prepare the Pasta Shells: Begin by bringing a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. It’s crucial not to overcook them, as they need to hold their shape for stuffing and baking. Once cooked, carefully drain the shells and rinse them under cold water to stop the cooking process and prevent sticking. Gently lay them out on a baking sheet lined with parchment paper or a clean kitchen towel to dry slightly.
2. Cook the Chicken: While the pasta is cooking, prepare the chicken. Heat olive oil in a large skillet over medium-high heat. Add the boneless, skinless chicken breasts and season generously with salt and pepper. Cook the chicken until it’s cooked through and no longer pink, about 5-7 minutes per side, depending on thickness. Once cooked, remove the chicken from the skillet and let it cool slightly. Shred the chicken using two forks or by pulsing it briefly in a food processor – you want shredded chicken, not minced.
3. Sauté Garlic and Prepare Alfredo Sauce Base: In the same skillet you cooked the chicken in, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant, being careful not to burn it. Stir in the all-purpose flour and cook for another minute, stirring constantly, to create a roux. This will help thicken the Alfredo sauce.
4. Create the Alfredo Sauce: Gradually whisk in the heavy cream and milk into the roux, ensuring there are no lumps. Continue whisking until the sauce is smooth. Add the chicken broth, Italian seasoning, salt, and pepper. Bring the sauce to a gentle simmer, stirring frequently, and cook for about 5-7 minutes, or until it has thickened slightly and coats the back of a spoon. Remove the Alfredo sauce from the heat.
5. Prepare the Filling: In a large bowl, combine the softened cream cheese, ricotta cheese, half of the grated Parmesan cheese (reserve the rest for topping), and the shredded cooked chicken. Mix well until all ingredients are thoroughly combined and the mixture is smooth and cohesive. Gently fold in the spinach into the filling mixture, distributing it evenly.
6. Preheat Oven and Assemble the Stuffed Shells: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little olive oil. Spoon a generous amount of the chicken and cheese filling into each cooked jumbo pasta shell. Don’t overstuff them, but ensure each shell is nicely filled.
7. Arrange and Sauce the Shells: Pour about half of the prepared Alfredo sauce into the bottom of the prepared baking dish, creating a bed for the stuffed shells. Arrange the stuffed shells in a single layer over the Alfredo sauce in the baking dish. Pour the remaining Alfredo sauce evenly over the stuffed shells, ensuring they are well coated.
8. Cheese it Up and Bake: Sprinkle the shredded mozzarella cheese and the remaining grated Parmesan cheese evenly over the top of the stuffed shells and Alfredo sauce. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is heated through.
9. Rest and Garnish: Once baked, remove the Chicken Alfredo Stuffed Shells from the oven and let them rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness.
10. Serve and Enjoy: Serve the Chicken Alfredo Stuffed Shells hot, directly from the baking dish or portioned onto plates. They are delicious on their own or paired with a side salad or garlic bread. Prepare to be amazed by the creamy, cheesy, and utterly satisfying flavors!

Nutrition Facts (Per Serving)

(Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: 1-2 Stuffed Shells
• Calories: Approximately 450-550 kcal
• Protein: 30-35g

Preparation Time: From Prep to Plate

• Prep Time: 30-40 minutes (includes cooking chicken, preparing filling, and making Alfredo sauce)
• Cook Time: 20-25 minutes (baking time in the oven)
• Total Time: Approximately 50-65 minutes

This Chicken Alfredo Stuffed Shells recipe is surprisingly manageable for a weeknight dinner, especially if you prep some components ahead of time. The active cooking time is relatively short, with most of the time spent assembling and baking. It’s a fantastic dish to prepare when you want a comforting and impressive meal without spending hours in the kitchen.

How to Serve Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells are a hearty and satisfying main course on their own. However, to create a complete and balanced meal, consider serving them with complementary side dishes. Here are some delicious serving suggestions:

• Classic Pairings:
  • Garlic Bread or Breadsticks: Perfect for soaking up the creamy Alfredo sauce and adding a comforting carbohydrate element.
  • Caesar Salad: The crisp romaine lettuce, tangy dressing, and Parmesan cheese of a Caesar salad provide a refreshing contrast to the richness of the stuffed shells.
  • Simple Green Salad: A light and fresh green salad with a vinaigrette dressing offers a palate cleanser and adds fiber to the meal.
• Vegetable Sides for Balance:
  • Roasted Asparagus: Asparagus spears roasted with olive oil, salt, and pepper provide a tender-crisp texture and a slightly bitter note that complements the creamy dish.
  • Steamed Broccoli: Steamed broccoli florets offer a healthy and vibrant green side dish. Drizzle with a little lemon juice or olive oil for extra flavor.
  • Sautéed Green Beans: Green beans sautéed with garlic and a touch of lemon zest provide a crisp-tender texture and a bright flavor.
  • Roasted Brussels Sprouts: Roasted Brussels sprouts, especially when slightly caramelized, offer a nutty and slightly sweet counterpoint to the richness of the pasta.
• Heartier Accompaniments (for larger gatherings):
  • Tomato Soup: A warm bowl of tomato soup alongside the stuffed shells creates a comforting and classic pairing.
  • Minestrone Soup: A hearty minestrone soup adds vegetables and depth to the meal, making it even more substantial.
  • Antipasto Platter: For a more elaborate meal, start with an antipasto platter featuring cured meats, cheeses, olives, and marinated vegetables.
• Garnishes to Enhance the Presentation:
  • Fresh Parsley: Chopped fresh parsley adds a pop of color and freshness.
  • Red Pepper Flakes: A sprinkle of red pepper flakes adds a touch of heat for those who like a little spice.
  • Extra Parmesan Cheese: Offer extra grated Parmesan cheese at the table for guests to add as desired.
  • Basil Leaves: Fresh basil leaves, either whole or chiffonade, provide a fragrant and vibrant garnish that complements Italian flavors.

Additional Tips for Chicken Alfredo Stuffed Shell Success

1. Don’t Overcook the Shells: Al dente is key! Overcooked shells will become mushy and difficult to stuff. Cook them just until tender but still firm to the bite. They will continue to cook in the oven.
2. Thoroughly Drain Spinach: If using frozen spinach, ensure it is completely thawed and squeezed dry. Excess moisture will make the filling watery and affect the texture of your stuffed shells. Press it firmly with your hands or use paper towels to remove as much liquid as possible.
3. Soften Cream Cheese Properly: Make sure your cream cheese is softened to room temperature before mixing it into the filling. This will ensure a smooth and creamy filling without any lumps.
4. Season Generously: Don’t be shy with the salt and pepper! Season each component of the dish – the chicken, the Alfredo sauce, and the filling – adequately to bring out the best flavors. Taste and adjust seasoning as you go.
5. Make it Ahead (Partial Prep): You can save time by preparing components ahead of time. Cook the chicken and make the Alfredo sauce a day in advance. Store them separately in the refrigerator. You can also stuff the shells ahead of time and assemble the entire dish a few hours before baking.
6. Customize Your Filling: Feel free to customize the filling to your liking. Add other vegetables like sautéed mushrooms or roasted red peppers. You could also incorporate different cheeses like provolone or Asiago for a flavor variation.
7. Use Fresh Garlic: Freshly minced garlic is crucial for the best flavor in the Alfredo sauce. Garlic powder is not a suitable substitute in this recipe.
8. Adjust Alfredo Sauce Consistency: If you find your Alfredo sauce is too thick, add a little more milk or chicken broth to reach your desired consistency. If it’s too thin, simmer it for a few more minutes to allow it to reduce and thicken slightly.

Frequently Asked Questions (FAQ) About Chicken Alfredo Stuffed Shells

Q1: Can I use pre-made Alfredo sauce to save time?
A: While homemade Alfredo sauce is highly recommended for the best flavor, you can use a high-quality store-bought Alfredo sauce in a pinch to save time. Look for refrigerated options rather than shelf-stable jars for better taste. Be sure to check the sodium content and adjust seasoning accordingly.

Q2: Can I make Chicken Alfredo Stuffed Shells vegetarian?
A: Yes, you can easily make this recipe vegetarian. Simply omit the chicken and replace it with other vegetables in the filling. Sautéed mushrooms, zucchini, bell peppers, or artichoke hearts would all be delicious additions. You could also add cooked lentils or white beans for protein.

Q3: Can I freeze Chicken Alfredo Stuffed Shells?
A: Yes, Chicken Alfredo Stuffed Shells freeze well, making them a great make-ahead meal. Assemble the shells in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 2-3 months. To bake from frozen, thaw overnight in the refrigerator or bake directly from frozen (adding extra baking time, about 30-40 minutes).

Q4: How do I prevent the stuffed shells from drying out during baking?
A: Ensuring there’s enough Alfredo sauce is key to keeping the shells moist. Make sure the shells are well coated with sauce both underneath and on top. Covering the baking dish loosely with foil for the first 15 minutes of baking can also help prevent excessive browning and drying out. Remove the foil for the last 10-15 minutes to allow the cheese to melt and brown.

Q5: What if I don’t have jumbo pasta shells? Can I use another type of pasta?
A: While jumbo shells are ideal for stuffing, you can use other large pasta shapes like manicotti tubes or even lasagna noodles (cut into squares and rolled). Cooking times may need to be adjusted slightly depending on the pasta shape.

Q6: Can I add other cheeses to the filling?
A: Absolutely! Feel free to experiment with other cheeses in the filling. Provolone, mozzarella, Fontina, or Asiago would all be delicious additions or substitutions for some of the Parmesan or ricotta.

Q7: How long will leftovers last in the refrigerator?
A: Leftover Chicken Alfredo Stuffed Shells will last for 3-4 days in the refrigerator when stored in an airtight container. Reheat them in the oven or microwave until heated through.

Q8: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs can be used instead of chicken breasts. Chicken thighs tend to be more flavorful and moist due to their higher fat content. Cook and shred them in the same way as chicken breasts.

This Chicken Alfredo Stuffed Shells recipe is more than just a meal; it’s an experience. It’s a dish that brings people together, fills homes with comforting aromas, and delivers a symphony of flavors and textures that will leave everyone wanting more. So gather your ingredients, roll up your sleeves, and get ready to create a pasta masterpiece that will become a family favorite for years to come!

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