Tasty Chicken Alfredo Shells

Whip up these jumbo shells stuffed with chicken and cheese, all smothered in a homemade alfredo sauce for tonight's dinner. These pasta pockets pack tons of flavor with their creamy cheese and chicken filling. This dish transforms simple, everyday ingredients into a meal that'll have everyone asking for seconds.

Benefits Worth Noting

These alfredo chicken stuffed pasta boats are perfect when you're short on time. Any precooked chicken works fine—grab those dinner leftovers from yesterday. The smooth, cheesy stuffing and velvety sauce turn these shells into something your family will request again and again. Cook a double batch and pop some in the freezer for those hectic weeknights ahead.

What You Need

• Jumbo Shells: Single package for filling
• Cooked Chicken: Couple cups, diced finely
• Ricotta Cheese: Creates smooth filling
• Mozzarella: Gives that stringy top
• Parmesan: Brings depth
• Eggs: Binds everything together
• Butter: Base for your sauce
• Flour: Helps sauce thicken
• Milk: Full-fat works greatest
• Heavy Cream: Adds luxurious texture
• Garlic: Freshly diced
• Parsley: Adds color when served
• Salt and Pepper: Season to your liking

How to Make Chicken Alfredo Stuffed Shells

Warm Oven:

Set to 375°F. Give your 9x13 dish a coating of cooking spray.

Prepare Shells:

Get water boiling in a large pot. Throw in some salt. Cook those shells about 9 minutes until they're almost done. Drain and cool them under water to stop them sticking together.

Create Filling:

Combine ricotta, 1 cup mozzarella, 1 cup parmesan, and eggs in a large bowl. Toss in your chopped chicken, add salt and pepper. Mix everything thoroughly – this goes inside your chicken-stuffed pasta pockets.

Create Sauce:

Get butter melted in your saucepan. Mix in flour and cook for a minute. Slowly pour milk while stirring constantly. Add your cream, 1 cup parmesan, garlic, and parsley. Keep stirring until it thickens up nicely.

Load Shells:

Spread 1 cup sauce across the bottom of your pan. Stuff each shell with your chicken mixture. Arrange them in the dish. Your chicken-filled shells need breathing room to cook properly.

Top Everything:

Drizzle remaining sauce over your stuffed pasta. Sprinkle the rest of your mozzarella and parmesan on top.

Cook:

Slide into the oven for 25-30 minutes. Watch for bubbling sauce and golden cheese.

Test Doneness:

Insert a knife into the center – it should come out hot. Let sit for 5 minutes before digging in.

Last Touches:

Scatter fresh parsley on top if you'd like. Enjoy your chicken alfredo shells while they're warm.

Speedy Family Meal

These chicken and alfredo stuffed shells couldn't be simpler for dinner. Grab already cooked chicken to cut down prep time. While your pasta's boiling, get your filling mixed up. Then just fill each shell, add your sauce, and let the oven do its magic. They're ideal when you want something tasty without spending hours cooking.

Perfect Chicken Options

Your alfredo chicken shells work brilliantly with any type of cooked chicken. Grab a supermarket rotisserie chicken to save yourself some time. Last night's chicken dinner works wonderfully too. Just remember to chop it into tiny pieces so stuffing those shells goes smoothly.

Triple Cheese Magic

Your chicken alfredo shells need all three cheeses for maximum flavor. The ricotta gives you that creamy center, mozzarella creates those irresistible stretchy strings, and parmesan brings that tangy kick. Get the balance right and every forkful of these stuffed pasta shells tastes absolutely wonderful.

Storing What's Left

Any uneaten chicken alfredo shells will stay good in your fridge for up to three days if covered properly. When you want more, warm them at 375°F for about 15 minutes until heated through. The sauce stays nice and smooth when you reheat it gradually.

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Plan Ahead Meals

These chicken alfredo shells are fantastic for meal prep. Make a bunch, place them in containers, but skip the baking step. Wrap them tightly and they'll keep frozen for up to two months. When dinner time comes, just add the sauce on top and bake from frozen – only add about 10 extra minutes to your cooking time.

Quick Tips

Keep an eye on your pasta so it doesn't get too soft and tear. Cold filling doesn't spread well, so let it warm up first. Love extra sauce? Just double that part of the ingredients – great for dipping bread too. Cut your chicken into tiny bits or you'll rip the shells. If the cheese starts getting too brown, just throw some foil over the top.

Frequently Asked Questions

→ Need different pasta?

Large manicotti works well. Rolled lasagna noodles are nice too. You can even snap lasagna sheets into pieces. Just make sure they're cooked until pliable. Be careful not to rip them.

→ Making it early?

You can fill the shells a day or two ahead. Keep them covered in the fridge. Add your sauce right before baking. Let them sit out a little while before putting them in the oven.

→ Want no meat?

Finely chopped spinach is great. Try sautéed mushrooms too. Add extra cheese to make up for the missing chicken. Use plenty of seasoning for best flavor.

→ Saving extras?

Cover them well and freeze. Warm up in a hot oven later. You might want to add fresh sauce when reheating. They'll keep for about three months frozen. Thaw slowly in the fridge.

→ What goes with it?

A simple green salad pairs well. Some steamed vegetables are nice too. Don't forget garlic bread. Keep side dishes simple since the main dish is already so rich.

→ Shells breaking up?

Try cooking them a bit less. Handle them very carefully. Prepare a few extra shells just in case. Don't overstuff them. Keep the pasta warm while you're working.

→ Taking it places?

Try to bake it at your destination if possible. Bring sauce in a separate container. Pack shells with care. Bring some extra cheese along. Watch the temperature while traveling.

→ Need it quick?

Use rotisserie chicken from the store. Grab premade alfredo sauce. Buy pre-shredded cheese. Cook shells ahead of time. The assembly will go much faster.

→ Making big batch?

Doubling works great. You'll need additional baking dishes though. Prepare extra sauce too. Keep ingredients warm while working. Make sure your oven can fit everything.

→ Want more flavor?

Throw in extra garlic. Try different cheese blends. Add fresh instead of dried herbs. Season your chicken really well. A bit of lemon zest can work wonders.

→ Getting too dry?

Add more sauce on top. Use foil while baking. Check it halfway through cooking. Save some pasta water to mix in. Reduce your baking time a bit.

→ Too much cheese?

Cut back on the amount next time. Mix in more herbs for balance. Make your sauce a bit thinner. Add extra chicken to even things out. Adjust the flavors accordingly.

Conclusion

Enjoyed this? Give chicken parmesan a try. Or maybe whip up a chicken lasagna. They've got that same awesome cheesy goodness.