Baked Chicken Alfredo Stuffed Shells
Hearty jumbo pasta shells stuffed with a creamy chicken and cheese mixture, baked in a rich Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: None
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups shredded cooked chicken
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 2 cups Alfredo sauce
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Boil a pot of salted water and cook the pasta shells until al dente. Drain and cool slightly.
- In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and black pepper until creamy.
- Spread 1 cup of Alfredo sauce on the bottom of a baking dish.
- Stuff each pasta shell with the chicken and cheese mixture and place them in the baking dish.
- Pour the remaining Alfredo sauce over the stuffed shells.
- Sprinkle additional mozzarella on top.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden.
- Garnish with chopped parsley and serve warm.
Notes
Can make ahead and store in the fridge for up to 1 day. Reheat in the oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg