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- Jumbo pasta shells - Shredded cooked chicken breast - Cheese varieties (ricotta, mozzarella, Parmesan) For this dish, the main ingredients create the heart of the meal. The jumbo pasta shells hold all the delicious filling and sauce. I love using shredded cooked chicken breast for its great flavor and texture. Cheese varieties like ricotta, mozzarella, and Parmesan add creaminess and a rich taste. Each cheese plays a key role in making the filling decadent. - Garlic powder - Italian seasoning - Alfredo sauce (store-bought or homemade) Seasoning is essential for depth of flavor. Garlic powder gives a nice kick, while Italian seasoning brings warmth and herbaceous notes. You can use store-bought or homemade Alfredo sauce to save time or enhance flavor. The sauce coats the shells and keeps everything moist while baking. - Fresh parsley Fresh parsley adds color and a burst of freshness. A sprinkle on top before serving makes the dish look appealing. It also brings a slightly earthy taste, balancing the creamy filling. This simple garnish makes the meal feel special and complete. First, bring a large pot of salted water to a boil. Add 12 jumbo pasta shells to the water. Cook them until they are al dente, which takes about 8 to 10 minutes. You want them soft but firm enough to hold the filling. Drain the shells and set them aside to cool for a bit. This cooling makes it easy to handle them later. In a big mixing bowl, add 2 cups of shredded chicken, 1 cup of ricotta cheese, half of the shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese. Also, sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Mix everything well until it turns creamy. The blend should be rich and flavorful. Grab a baking dish and spread 1 cup of Alfredo sauce evenly across the bottom. This keeps the shells moist and adds flavor. Next, take a cooked pasta shell and stuff it with the chicken and cheese mix. Arrange the stuffed shells in the baking dish with the open side facing up. After filling all the shells, pour the remaining Alfredo sauce over them. Make sure every shell gets a nice coat. Finally, sprinkle the rest of the mozzarella cheese on top. Cover the baking dish tightly with aluminum foil. Place it in your preheated oven at 375°F (190°C) and bake for 25 minutes. This helps the flavors blend. After 25 minutes, remove the foil. Bake it for an extra 10 to 15 minutes until the cheese is melted and bubbly. The top should look golden and delicious. Once done, take it out and let it cool for a few minutes. You can then garnish it with fresh parsley for a pop of color. To cook perfect pasta shells, start with plenty of salted water. This keeps the shells from sticking. Boil the shells until they are al dente, which means firm but not hard. This usually takes about 9 to 11 minutes. If you overcook them, they may turn mushy. After cooking, drain the shells and set them aside to cool. This makes them easier to handle. You can make Chicken Alfredo Stuffed Shells even tastier by customizing the seasoning. Add more garlic powder or Italian seasoning if you like strong flavors. You can also mix in fresh spinach or sautéed mushrooms for extra nutrition and taste. These ingredients will add a nice touch and depth to your dish. When it comes to serving, dish out the stuffed shells while they are hot. Arrange them nicely on a plate to make the meal look inviting. For an appealing finish, sprinkle fresh parsley on top. You can also drizzle a bit of extra Alfredo sauce over the shells. This adds creaminess and makes the dish look even more delicious. For the full recipe, check out the link provided. {{image_4}} You can make Chicken Alfredo Stuffed Shells even better by adding green veggies. Spinach is a great choice. It adds color and nutrients. Just chop it up and mix it into your cheese filling. Broccoli works well too. Steam it first and then chop it finely. You can also change the cheese you use. Try adding goat cheese or cream cheese for a unique flavor. Mixing different cheeses gives the dish a fun twist. Don’t be afraid to experiment with sauces. While Alfredo is classic, you can try other types. A garlic sauce can add a nice kick. You can also use a spicy sauce if you like heat. Just mix it with the Alfredo for a creamy, zesty flavor. Another fun twist is to make a homemade Alfredo. You can control the creaminess and flavor this way. Adding herbs or spices can also give it a fresh taste. If you want to mix it up, use ground turkey instead of chicken. It’s lean and tasty. You can also use a mix of veggies for a meat-free version. Try mushrooms, zucchini, or bell peppers for a hearty filling. For a vegan option, swap out the chicken and cheese for plant-based products. There are great vegan cheeses and meat alternatives available. These choices keep the dish flavorful while catering to different diets. For the full recipe, check out the details above. To keep your Chicken Alfredo Stuffed Shells fresh, follow these steps: - Allow the dish to cool to room temperature. - Transfer leftovers into airtight containers. - Store in the fridge for up to three days. Using glass or plastic containers with tight lids works best. This helps prevent moisture loss and keeps flavors intact. If you want to stack the shells, layer parchment paper between each layer. This way, they won’t stick together. When you’re ready to enjoy the leftovers, here’s how to reheat them: - In the oven: Preheat your oven to 350°F (175°C). Place the stuffed shells in an oven-safe dish. Cover with foil to keep moisture in. Bake for about 20 minutes or until heated through. - In the microwave: Place shells on a microwave-safe plate. Cover with a damp paper towel to avoid drying out. Heat in short intervals, about 1-2 minutes at a time. Check and stir if needed. This keeps the dish creamy and delicious! You can freeze Chicken Alfredo Stuffed Shells, either before or after baking. If you freeze them before baking: - Prepare as usual, but don’t bake. - Cover tightly with plastic wrap, then foil. - Store in the freezer for up to three months. To thaw, place them in the fridge overnight. Then, bake as directed. If you freeze after baking: - Let the dish cool completely. - Portion into containers and freeze. When ready to eat, thaw in the fridge overnight. Reheat in the oven or microwave as described above. Being smart about storage and reheating helps you enjoy this tasty meal longer! Check out the Full Recipe for more details on making these stuffed shells. Yes, you can make Chicken Alfredo Stuffed Shells ahead of time. First, prepare the shells and filling. Once assembled, cover the dish tightly with plastic wrap or foil. You can store them in the fridge for up to two days. For longer storage, freeze them before baking. When ready to eat, thaw in the fridge overnight. Bake them for about 30-40 minutes at 375°F (190°C), until heated through. If you need a substitute for ricotta cheese, try cottage cheese. It works well and gives a similar texture. For a vegan option, use blended tofu or store-bought vegan ricotta. Both will add creaminess to your filling and taste great! Leftovers of Chicken Alfredo Stuffed Shells last about three to four days in the fridge. Store them in an airtight container to keep them fresh. Make sure to reheat them thoroughly before serving for the best taste. Absolutely! You can use shredded rotisserie chicken or even ground turkey. If you want a vegetarian option, use sautéed mushrooms or spinach. These options add flavor and texture while keeping the dish delicious and satisfying. You now know how to make delicious Chicken Alfredo Stuffed Shells. We covered the main ingredients, easy steps, and tips for success. Remember to customize flavors and try new variations. Storing and reheating leftovers properly lets you enjoy this dish later. Keep exploring different ingredients to match your taste. Enjoy your cooking journey and impress your family with this tasty meal!

Chicken Alfredo Stuffed Shells

Indulge in the ultimate comfort food with these creamy chicken Alfredo stuffed shells! This easy recipe features jumbo pasta shells filled with a rich mixture of shredded chicken, ricotta, and melty cheese, all smothered in delicious Alfredo sauce. Perfect for weeknight dinners or gatherings, these shells are sure to impress. Click through to explore the full recipe and enjoy a delightful meal that everyone will love!
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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) to ensure it’s at the right temperature for baking.

    In a large pot, bring salted water to a rolling boil. Cook the jumbo pasta shells as per package instructions until they are al dente. Once cooked, drain them and set aside to cool briefly—this makes them easier to handle.

      In a spacious mixing bowl, combine the shredded chicken, ricotta cheese, half of the shredded mozzarella, Parmesan cheese, garlic powder, Italian seasoning, and a generous pinch of salt and pepper. Stir thoroughly until the mixture is well blended and creamy.

        Spread 1 cup of the Alfredo sauce evenly on the bottom of a baking dish. This will keep the shells moist during baking.

          Carefully take each cooked pasta shell and stuff it with a generous amount of the chicken and cheese mixture. Arrange the stuffed shells in the baking dish, ensuring the open side faces upward for easy saucing.

            Once all the shells are filled, pour the remaining Alfredo sauce over the top, ensuring every shell is coated evenly.

              Sprinkle the remaining mozzarella cheese generously over the sauce, creating a cheesy layer that will melt beautifully during baking.

                Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes to allow the flavors to meld.

                  After 25 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese has melted, is bubbly, and has developed a lovely golden color.

                    Once done, remove the dish from the oven and let it rest for a few minutes to cool slightly before serving. Finish off by garnishing with freshly chopped parsley for a burst of color and freshness.

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

                        - Presentation Tips: When serving, dish out the stuffed shells while they’re still steaming hot. Garnish with a sprinkle of chopped parsley for a touch of freshness. For an extra creamy touch, drizzle a bit of additional Alfredo sauce over the top just before serving.