Chicken Alfredo Stuffed Shells
Topped with homemade alfredo sauce, these Chicken Alfredo Stuffed Shells are as creamy and cheesy as they are delicious.
Servings: 8
Calories: 491kcal
Ingredients
Stuffed Shells
- 12 ounces (340 g) jumbo pasta shells, cooked al dente according to package instructions
- 2 large eggs, room temperature, beaten
- 1 cup (246 g) ricotta cheese
- 1 cup (113 g) mozzarella cheese, shredded and divided
- 1 cup (100 g) parmesan cheese, grated and divided
- 1 tablespoon dried parsley
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 cups rotisserie chicken
Alfredo Sauce
- 2 tablespoons salted butter
- 1 cup (238 g) heavy cream
- ½ teaspoon kosher salt
- ⅛ teaspoon pepper
- ½ cup (50 g) parmesan cheese, grated
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
Filling
- In a large bowl, mix together the eggs, ricotta cheese, ½ cup of mozzarella, ½ cup of the parmesan, parsley, salt, pepper, and chicken until well combined. Set aside while you prepare the alfredo sauce.
Alfredo Sauce
- In a large saucepan, melt butter then add cream, salt, and pepper.
- Bring to a slow rolling boil.
- Reduce heat and allow to simmer for 3-5 minutes or until the mixture begins to thicken.
- Remove from heat and stir in the parmesan cheese.
Assembly
- Stuff each jumbo shell with the chicken mixture and place in the prepared baking dish.
- Pour the alfredo sauce over the noodles. Top with the remaining mozzarella and parmesan.
- Bake for 20-25 minutes, or until bubbly.
Nutrition
Calories: 491kcal