Name: Chicken Alfredo Stuffed Shells
Ingredients: 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.

Ingredients

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.

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Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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

Serving Size: one normal portion
Calories: 550
Protein: 35g