Name: Chicken Alfredo Stuffed Shells (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1 box Jumbo Pasta Shells; 1 lb Boneless Skinless Chicken Breasts; 1 tsp Italian Seasoning; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1/2 cup Butter; 2 cloves Garlic-minced; 3 cups Heavy Cream; 1 cup Parmesan Cheese-grated; 1/4 tsp Nutmeg; Pepper Black; 1 cup Ricotta Cheese; 1/2 cup Mozzarella Cheese-shredded; 1/4 cup Parmesan Cheese-grated; 1 Egg

Recipe tier

Classic comfort food featuring jumbo pasta shells filled with a creamy chicken Alfredo mixture and baked to bubbly perfection.

Total 1h 15m

Serves 6

Steps 7

Ingredients 16

Pasta
1 box 450 g Jumbo Pasta Shells
Chicken
1 lb 450 g Boneless Skinless Chicken Breasts
1 tsp 5 mL Italian Seasoning
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper
Sauce
cup 120 mL Butter
2 cloves 6 g Garlic-minced
3 cups 720 mL Heavy Cream
1 cup 115 g Parmesan Cheese-grated
tsp 1.25 mL Nutmeg
Salt to taste
Pepper to taste Black
Filling
1 cup 115 g Ricotta Cheese
cup 55 g Mozzarella Cheese-shredded
cup 30 g Parmesan Cheese-grated
1 1 Egg

Equipment

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Instructions

🎙️ Cook with voice coach

Cook Pasta according to package directions. Drain and set aside.
Cook Chicken: Season Chicken with Italian Seasoning, Salt, and Pepper. Cook in a skillet over medium heat until cooked through (internal temperature of 165°F). Shred and set aside.
Prepare Sauce: In a large saucepan, melt Butter over medium heat. Add Garlic and cook for 1 minute. Stir in Heavy Cream, Parmesan Cheese, and Nutmeg. Season with Salt and Pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Prepare Filling: In a bowl, combine Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese, and Egg. Mix well.
Combine Filling and Chicken: Add shredded Chicken to the Filling mixture and combine.
Stuff Shells: Stuff each cooked Pasta Shell with the Chicken-Ricotta mixture.
Assemble and Bake: Spread a thin layer of Sauce in the bottom of a baking dish. Arrange stuffed Shells in the dish. Pour remaining Sauce over the Shells. Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.