Chicken Alfredo Shells (Print Version)
# Ingredients:
01 -
12 ounces large pasta shells.
02 -
2 cups diced cooked chicken breast.
03 -
15 ounces ricotta cheese.
04 -
1½ cups shredded mozzarella, split.
05 -
2¼ cups grated parmesan, divided.
06 -
2 eggs.
07 -
4 tablespoons butter.
08 -
2 tablespoons flour.
09 -
2 cups milk.
10 -
1 cup heavy cream.
11 -
2 cloves garlic, finely chopped.
12 -
2 tablespoons chopped fresh parsley.
13 -
Salt and pepper as needed.
# Instructions:
01 -
Get your oven ready at 375°F. Butter a 9x13 inch baking dish and put it aside.
02 -
Fill a big pot with water and bring it to a boil. Toss in some salt and cook those shells following the box directions. After draining, cool them down with water so they won't stick together.
03 -
Grab a medium bowl and stir together the ricotta, 1 cup mozzarella, 1 cup parmesan, eggs, the cooked chicken chunks, and a bit of salt and pepper.
04 -
Melt the butter in a big skillet over medium heat. Add in the flour while stirring and let it turn golden. Slowly pour in milk, then add heavy cream, 1 cup parmesan, garlic, and parsley. Keep stirring until it gets thick.
05 -
Spread 1 cup of your sauce on the bottom of the greased dish. Stuff the chicken mixture into each shell and line them up in the dish.
06 -
Pour what's left of your sauce over the stuffed shells and sprinkle the remaining mozzarella and parmesan on top.
07 -
Pop it in the oven for about 25-30 minutes until you see bubbling sauce and golden cheese. If you want, throw some extra parsley on top before serving hot.
# Notes:
01 -
About the chicken: You can use any kind - grilled, baked, pan-cooked or even store-bought rotisserie chicken works great!.
02 -
A quick tip: Run cold water over the shells right after draining to keep them from sticking.
03 -
Leftover info: You can keep these stuffed shells in the fridge for up to 3 days in a sealed container.