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Chicken Alfredo Stuffed Shells
Chicken alfredo stuffed shells are easy to throw together and are a total family favorite. Totally homemade & easy to prep ahead so dinnertime is a breeze.
Course
Main Course
Cuisine
American, Italian
Keyword
alfredo stuffed shells, chicken alfredo stuffed shells, chicken stuffed shells
Prep Time
25
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
people
Calories
768
kcal
Author
Alli
Equipment
Redmond Real Salt
Ingredients
1 1/2
cups
chicken
shredded or chopped
15
ounces
ricotta cheese
1
egg
1
teaspoon
salt
1/2
teaspoon
pepper
2
teaspoons
basil
dried
1
teaspoons
parsley
dried
2
cups
cream
whipping cream
1/2
cup
parmesan cheese
1
teaspoon
garlic
minced
12
ounces
jumbo pasta shells
1 package, weight is approximate
1
cup
mozzarella cheese
US Customary
-
Metric
Instructions
Preheat oven to 450ºF.
Boil jumbo shells until just shy of al dente, about 3 minutes short of the full cooking time listed on the package.
Combine chicken ricotta cheese, egg, and spices together. Set aside.
Combine cream, parmesan cheese, and garlic. Set aside.
In a 9x13 pan (see note), pour about 1/2 cup of the cream sauce.
Fill each shell with about 2 tablespoons of the ricotta mixture, dividing it up evenly between all, or most of, the shells.
Place the shells, open side up, in the pan in a single layer. 1 package is about 20 shells.
Pour remaining cream sauce evenly over the top.
Top with mozzarella cheese and cover with foil.
Bake for 10 minutes. Remove the foil. Continue baking until bubbly all the way through and light brown on top, about 10 more minutes.
Notes
A 9x13 pan or a pan close to that size will work best for this recipe. An 8x8 pan is a bit too small to fit all the shells and sauce.
Nutrition
Calories:
768
kcal
|
Carbohydrates:
47
g
|
Protein:
30
g
|
Fat:
50
g
|
Saturated Fat:
29
g
|
Cholesterol:
213
mg
|
Sodium:
761
mg
|
Potassium:
345
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1750
IU
|
Vitamin C:
1.1
mg
|
Calcium:
410
mg
|
Iron:
1.5
mg