Cheesy Alfredo Chicken Shells (Print Version)
# Ingredients:
→ Stuffing and Pasta
01 -
15 ounces ricotta cheese, one container
02 -
1 1/2 cups shredded mozzarella, keep some for topping
03 -
12 ounces large pasta shells
04 -
2 1/4 cups grated parmesan, split into portions
05 -
2 whole eggs
06 -
2 cups diced, cooked chicken breast
→ Creamy Alfredo Sauce
07 -
2 tablespoons plain flour
08 -
1 cup heavy cream for richness
09 -
4 tablespoons unsalted butter
10 -
2 cups milk of your choice
11 -
2 sprigs parsley, chopped fresh
12 -
2 cloves garlic, finely chopped
13 -
Salt and black pepper to season to your liking
# Instructions:
01 -
Heat the oven to 375°F and lightly coat a 9x13 pan with some oil or butter. Fill a big pot with salted water and bring it to a boil for cooking your shells.
02 -
Follow the instructions on the pasta package to cook the shells. Rinse them in cool water to stop them from sticking together.
03 -
Combine ricotta, eggs, cooked chicken, 1 cup of mozzarella, 1 cup of parmesan, and a bit of salt and pepper in a bowl. Stir everything until it's evenly mixed.
04 -
Melt butter in a large pan, stir in flour, and cook till it's golden. Slowly mix in milk and cream. Throw in 1 cup parmesan, crushed garlic, and parsley. Keep stirring until it's thickened.
05 -
Spread 1 cup of sauce across your baking dish. Stuff each pasta shell with the chicken mix and lay them seam-side down. Pour any leftover sauce on top, sprinkle with extra mozzarella and parmesan, then bake for 25-30 minutes until bubbly and golden.
# Notes:
01 -
This cheesy baked dish is everything you love about comfort food in a creamy chicken pasta combo.
02 -
Use any cooked chicken you’ve got – rotisserie, pan-seared, or even baked – to make things easy and fast.