Chicken Alfredo Stuffed Shells
Topped with homemade alfredo sauce, these Chicken Alfredo Stuffed Shells are as creamy and cheesy as they are delicious.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dinner, Main Course
Cuisine: American
Keyword: Chicken Alfredo Stuffed Shells
Servings: 8
Calories: 491kcal
Author: Amanda Rettke--iamhomesteader.com
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
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.
Calories: 491kcal