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Chicken Alfredo Stuffed Jumbo Shells

Chicken Alfredo Stuffed Shells

These Chicken Alfredo Stuffed Shells are packed with tender chicken, a rich four-cheese filling, and topped with a creamy homemade alfredo sauce. Easy to make and completely make-ahead friendly!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner
Servings 8 Servings
Calories 567 kcal

Ingredients
  

  • 20 jumbo pasta shells cooked to al dente
  • 1 cup mozzarella cheese shredded

For the Chicken

  • 2 large chicken breasts boneless, skinless
  • 2 tablespoons olive oil or any neutral tasting oil
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder

Four Cheese Filling

  • 1 cup asiago cheese shredded
  • ½ cup parmesan cheese shredded
  • 1 cup mozzarella cheese shredded
  • ¾ cup ricotta cheese
  • 2 tablespoons heavy cream
  • ½ teaspoon pepper
  • 2 tablespoons fresh parsley minced
  • 1 large egg
  • 1 tablespoon olive oil or any neutral tasting oil
  • 2 cloves garlic minced

Alfredo Sauce

  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • ¾ cup parmesan cheese shredded
  • as needed salt
  • 1 pinch pepper
  • 1 teaspoon parsley minced
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • For the Chicken: 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.
  • Four Cheese Filling: 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.
  • Alfredo Sauce: 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.
  • Assembling and Cooking the Stuffed Shells: 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!

Nutrition

Calories: 567kcalCarbohydrates: 11gProtein: 35gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 169mgSodium: 972mgPotassium: 441mgFiber: 0.3gSugar: 5gVitamin A: 1372IUVitamin C: 3mgCalcium: 634mgIron: 1mg
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