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For Chicken Alfredo Stuffed Shells, you will need: - 12 jumbo pasta shells - 2 cups cooked chicken breast, shredded - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese These main ingredients create a creamy and savory filling. The jumbo shells hold the delicious mixture perfectly. You also need: - 1/2 cup grated Parmesan cheese - 2 cups Alfredo sauce (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The Alfredo sauce adds richness. Parmesan cheese gives a nice sharp flavor. The seasonings enhance the dish's taste. You can change up the recipe by: - Using alternative cheeses, like goat cheese or feta - Choosing different proteins, such as turkey or ham - Making it gluten-free by using gluten-free pasta shells These variations keep the dish fresh and fun. You can mix and match based on what you have at home or your taste. For the full recipe, check the earlier section. First, you need to preheat your oven to 375°F (190°C). This is key for even cooking. Then, bring a large pot of salted water to a boil. Cook the jumbo pasta shells as per the package instructions. They should be al dente, so don’t overcook them. Drain the shells and set them aside to cool slightly. Next, mix your filling ingredients. In a large bowl, combine 2 cups of shredded chicken, 1 cup of ricotta cheese, half of the mozzarella cheese, and ½ cup of grated Parmesan cheese. Add 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Stir everything until well combined. This mixture will be rich and creamy. Now it's time to stuff the pasta shells. Take one shell and carefully fill it with the chicken and cheese mixture. You can use a spoon or even your hands for this. Place each stuffed shell in your baking dish, open side up. Make sure to leave some space between the shells. Once all your shells are stuffed, pour 1 cup of Alfredo sauce into the baking dish. Spread it evenly across the bottom. Then, drizzle the remaining sauce over the tops of the stuffed shells. Finally, sprinkle the rest of the mozzarella cheese over the sauce. This will create a delicious cheesy crust when baked. Cover your baking dish with aluminum foil. This helps keep the moisture in while the shells bake. Place it in the preheated oven and bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. This step is crucial to achieve a bubbly and golden top. For tips, keep an eye on the baking time. Ovens can vary, and you want the cheese to be perfectly melted and lightly browned. When done, take the dish out of the oven and let it cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your meal! - To ensure even cooking of shells, boil in salted water. Stir gently to prevent sticking. - Cook shells until al dente. They will finish cooking in the oven. - When perfecting the sauce, taste as you go. Adjust salt and pepper if needed. - If using store-bought sauce, warm it slightly before adding to the shells. - Pair Chicken Alfredo Stuffed Shells with a fresh green salad. A Caesar salad works well. - Garlic bread is a great side that adds crunch and flavor. - For presentation, serve in a shallow bowl. Add a sprinkle of parsley on top. - Drizzle extra Alfredo sauce over the shells for a creamy touch. - To scale the recipe up, double the ingredients. Bake in a larger dish. - For smaller servings, halve the recipe. Use a smaller baking dish. - Adjust seasonings to taste. Add more garlic powder or Italian seasoning for extra flavor. - Feel free to mix in vegetables like spinach or mushrooms for added nutrition. For the full recipe, check out the detailed instructions provided earlier. {{image_2}} You can choose between homemade and store-bought Alfredo sauce. Homemade sauce tastes great. You can control the flavor and creaminess. Use heavy cream, butter, and Parmesan cheese for a rich sauce. Store-bought sauce saves time. It still tastes good and is easy to use. You can also try adding other flavors. Mix in garlic or herbs like basil. A dash of lemon juice can brighten the sauce. This small change can make your dish unique. You can make a vegetarian version by omitting the chicken. Instead, use fresh vegetables. Spinach, zucchini, or bell peppers work well. Roasting them first adds flavor. You can also use plant-based alternatives. Try plant-based chicken or tofu. These options give you a similar texture and taste. You will still enjoy creamy, cheesy stuffed shells. Want to make your dish even better? You can add extra ingredients to the filling. Spinach or mushrooms are great choices. They add nutrients and flavor. For a crunchy topping, sprinkle breadcrumbs over the shells. This adds a nice texture contrast. You can mix breadcrumbs with Parmesan cheese for extra taste. These small tweaks can elevate your Chicken Alfredo Stuffed Shells to the next level. For the full recipe, check out the detailed guide. To store leftovers, place the Chicken Alfredo Stuffed Shells in an airtight container. Make sure they cool down first to keep them fresh. You can keep them in the fridge for up to three days. For reheating, use the oven or microwave. If using the oven, cover the dish with foil to prevent drying out. Heat at 350°F (175°C) until warmed through, about 20 minutes. In the microwave, heat in short bursts to avoid overcooking. If you want to freeze uncooked shells, prepare the filling and stuff the pasta. Lay them in a single layer in a freezer-safe dish. Cover tightly with plastic wrap and then foil to prevent freezer burn. You can freeze them for up to three months. When ready to cook, no need to thaw. Just bake at 375°F (190°C) for 35-40 minutes, adding extra time if frozen. In the fridge, the Chicken Alfredo Stuffed Shells last about three days. Look for signs of spoilage like off smells or mold. If they smell funny or look different, it’s best to toss them out. Fresh food keeps you safe and happy! To make Chicken Alfredo Stuffed Shells from scratch, start by cooking jumbo pasta shells. Boil them until they are just tender. While they cool, mix shredded chicken, ricotta cheese, mozzarella, Parmesan, and seasonings in a bowl. Preheat your oven to 375°F (190°C). Pour some Alfredo sauce into your baking dish. Fill each shell with the chicken mix and place them in the dish. Drizzle more Alfredo sauce on top and add extra mozzarella. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until golden. For detailed steps and ingredients, check out the Full Recipe. Yes, you can use store-bought Alfredo sauce. It saves time and still tastes great. Many brands offer rich and creamy sauces that can match homemade ones. If you are in a hurry, this option fits well. Just make sure to choose a brand you love. You can also add herbs or spices to enhance the flavor. Great sides for Chicken Alfredo Stuffed Shells include: - Garlic bread - Fresh green salad - Steamed broccoli - Roasted vegetables - Caesar salad These sides balance the creamy richness of the stuffed shells and add freshness to your meal. You learned how to make delicious Chicken Alfredo Stuffed Shells using simple ingredients. We covered the main ingredients, preparation steps, baking tips, and variations. You can even adjust the recipe to your taste and dietary needs. Remember to store leftovers properly to enjoy them later. With practice, you can create a tasty dish that impresses everyone. Enjoy making this dish and feel proud of your cooking skills!

Chicken Alfredo Stuffed Shells

Indulge in a creamy delight with these Chicken Alfredo Stuffed Shells! This easy recipe combines jumbo pasta shells filled with a delicious mix of shredded chicken, ricotta, and mozzarella cheeses, all smothered in rich Alfredo sauce. Perfect for family dinners or special occasions, these stuffed shells are sure to impress. Click through to explore the full recipe and elevate your pasta game tonight!
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Ingredients
  

12 jumbo pasta shells

2 cups cooked chicken breast, shredded

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cups Alfredo sauce (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.

      In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

        Pour 1 cup of the Alfredo sauce into the bottom of a baking dish, spreading it evenly.

          Carefully stuff each cooked pasta shell with the chicken and cheese mixture and place them in the baking dish, open side up.

            Once all shells are stuffed, drizzle the remaining Alfredo sauce over the top of the shells.

              Sprinkle the remaining mozzarella cheese over the sauce, covering it evenly.

                Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                  Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.

                    Remove from the oven and let it cool for a few minutes before garnishing with fresh parsley.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                        - Presentation Tips: Serve the stuffed shells hot, garnished with a sprinkle of chopped parsley for a pop of color. You can also drizzle a little extra Alfredo sauce on top for added richness.