Chicken Alfredo Stuffed Shells
These delicious Chicken Alfredo Stuffed Shells are filled with a four-cheese and chicken mixture and topped with the best homemade alfredo sauce. This easy dish is perfect for a quick weeknight dinner and is make ahead friendly.
If you're a fan of chicken alfredo, then you are going to love these jumbo stuffed shells. The blend of the four-cheese mix and the seasoned chicken is delicious on its own. But when it's topped with a homemade alfredo sauce and extra cheese, the dish becomes truly extraordinary.
Don't forget to check out this popular Stuffed Shells recipe!
There are so many variations to this easy alfredo stuffed shells recipe. Here are just a few:
Leftover rotisserie chicken can replace the chicken breasts in the recipe.
Pecorino Romano Cheese can be used in place of the Asiago cheese in the four-cheese mixture.
Use your favorite jar of alfredo sauce to replace the homemade alfredo sauce in the recipe.
Jumbo stuffed shells are the perfect, flavor-packed option for an easy weeknight dinner. You can even make prep them the day before to make dinner time easier.
STEP 1
Season the chicken with the salt, pepper, oregano and garlic powder. Sautéed in a skillet until the internal temperature reaches 165° F. Cool, then chop or shred the chicken.
STEP 2
Combine the sautéed garlic, Asiago, Parmesan, Mozzarella and Ricotta cheese in a medium bowl. Stir in the egg, heavy cream and parsley. Mix until fully combined.
STEP 3
Now add the chicken to the cheese mixture and stir to combine.
TIP
Always cook a few extra shells in case some tear during the cooking process.
STEP 4
In a saucepan, add the butter and melt it, then add the minced garlic and sauté for 30 seconds. Whisk in the flour to create the roux. Gradually add the milk and heavy cream, stirring until the mixture thickens slightly. Add the Parmesan cheese, salt, and pepper, continuing to stir until the cheese has melted and the sauce has thickened.
STEP 4
Spread 1 cup of Alfredo sauce on the bottom of a 9x13-inch baking dish. Stuff each shell with 2 tablespoons of the chicken and cheese mixture, then arrange in the dish. Top with the remaining Alfredo sauce, sprinkle with the remaining mozzarella cheese, and bake for 25 minutes. Enjoy!
I love to serve these chicken alfredo stuffed shells with homemade garlic bread and quick salad or vegetable.
These sautéed green beans are a delicious side dish that pairs really well with stuffed shells.
These delicious Chicken Alfredo Stuffed Shells are filled with a four-cheese and chicken mixture and topped with the best homemade alfredo sauce. This easy dish is perfect for a quick weeknight dinner and is make ahead friendly.
- 20 jumbo pasta shells (cooked to al dente)
- 1 cup mozzarella cheese (shredded)
- 2 large chicken breasts (boneless, skinless)
- 2 tablespoons olive oil (or any neutral tasting oil)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 cup asiago cheese (shredded)
- 1/2 cup parmesan cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- 3/4 cup ricotta cheese
- 2 tablespoons heavy cream
- 1/2 teaspoon pepper
- 2 tablespoons fresh parsley (minced)
- 1 large egg
- 1 tablespoon olive oil (or any neutral tasting oil)
- 2 cloves garlic (minced)
- 3 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup parmesan cheese (shredded)
- as needed salt
- 1 pinch pepper
- 1 teaspoon parsley (minced)
Pat the chicken dry and season all over with the salt, pepper, dried oregano and garlic powder. Then, heat a skillet on medium-high and cook the chicken until it reaches an internal temperature of 165°F.
Chop or shred the chicken, then set it aside until needed.
In the same saucepan you plan to use for preparing the alfredo sauce, heat 1 tablespoon of olive oil over medium-low heat. Once it's hot, add the minced garlic and sauté for 30 seconds. Then immediately remove it from the heat and transfer to a large bowl.
Add the Asiago, Parmesan, Mozzarella and Ricotta cheese to the bowl with the garlic. Stir in the egg, heavy cream and parsley. Mix until fully combined.
Now add the chicken to the cheese mixture and stir to combine.
Preheat an oven to 375°F.
Using the same saucepan over medium heat, add the butter and melt it, then add the minced garlic and sauté for 30 seconds. Whisk in the flour to create the roux.
Gradually add the milk and heavy cream, stirring until the mixture thickens slightly. Add the Parmesan cheese, salt, and pepper, continuing to stir until the cheese has melted and the sauce has thickened. Remove from the heat and stir in the parsley.
Spread 1 cup of Alfredo sauce on the bottom of a 9x13 baking dish. Stuff each shell with about 2 tablespoons of the chicken and cheese mixture, then arrange in the dish. Top with the remaining Alfredo sauce, sprinkle with the remaining mozzarella cheese, and bake for 25 minutes. Enjoy!
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