Chicken Alfredo Stuffed Shells
For a comforting, deliciously creamy meal that feeds a crowd, make chicken alfredo stuffed shells. It'll be a family favorite in no time.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- ¼cup kosher salt
- 12ounces jumbo pasta shells
- 2cups pulled rotisserie chicken, roughly chopped
- 1 ½cups whole milk ricotta cheese
- 2cups Italian blend shredded cheese, divided
- 1large egg
- Salt, to taste
- Freshly ground black pepper, to taste
- 1(15-ounce) jar alfredo sauce
- Chopped fresh parsley, for garnish
Instructions
Step 1
Gather the ingredients. Preheat the oven to 350 F.Step 2
In a large pot, bring four quarts of water to a boil. Add the salt and jumbo shells. Stir periodically to keep the shells from sticking to the bottom of the pot. Cook for 9 minutes or until al dente, then drain and set aside to cool.Step 3
In a large mixing bowl, combine the chicken, ricotta, 1 cup of the shredded cheese blend, and egg. Stir to incorporate. Season with salt and pepper.Step 4
Pour half the jar of Alfredo sauce into a 9 by 13-inch baking pan.Step 5
Stuff the cooked pasta shells with the chicken mixture and set them open-side down into the prepared baking pan. Pour the remaining alfredo sauce over the shells, then top with the remaining 1 cup of shredded cheese. Season with salt and pepper.Step 6
Bake for 20 minutes, or until cheese begins to slightly brown at the edges. Remove from the oven and sprinkle with chopped fresh parsley. Serve immediately.