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.
- Serves: 6 persons
- 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
Step 1Gather the ingredients. Preheat the oven to 350 F.
Step 2In 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 3In 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 4Pour half the jar of Alfredo sauce into a 9 by 13-inch baking pan.
Step 5Stuff 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 6Bake 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.