Chicken Alfredo Stuffed Shells Recipe
Chicken Alfredo Stuffed Shells Recipe photo by Taste of Home

Chicken Alfredo Stuffed Shells Recipe

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4.5 22 26
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These pasta shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, I simply serve salad on the side.—Michele Sheppard, Masontown, PA
TOTAL TIME: Prep: 45 min. Bake: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 45 min. Bake: 40 min.
MAKES: 10 servings

Ingredients

  • 1 package (12 ounces) jumbo pasta shells
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 tablespoons olive oil, divided
  • 1/2 pound sliced baby portobello mushrooms
  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 3-1/4 cups grated Parmesan cheese, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 teaspoon dried parsley flakes
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup butter, cubed
  • 2 garlic cloves, minced
  • 2 cups heavy whipping cream

Nutritional Facts

1 cup: 684 calories, 45g fat (26g saturated fat), 195mg cholesterol, 805mg sodium, 32g carbohydrate (5g sugars, 2g fiber), 38g protein

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings.
  3. Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. baking dish. Top with chicken and mushrooms.
  4. In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened.
  5. Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
  6. If desired, cover and freeze unbaked shells for up to 1 month.
  7. To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 10 servings.
Originally published as Chicken Alfredo Stuffed Shells in Country Woman February/March 2010, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Chicken Alfredo Stuffed Shells

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 4, 2016

"This was a good recipe with the potential to be great. It was a very rich meal, and like others have pointed out, it was WAY too heavy in grated parmesan. Next time I will cut back on that, and I think this will turn out wonderfully. I'll try reheating it with some chicken broth like the other reviewer mentioned. The only thing I did change was omit the mushrooms (I can't stand cooked mushroom). I will definitely make this again, with some tweaks."

MY REVIEW
Reviewed Mar. 4, 2016

"My son loved this, but I wasn't a big fan. If you love alfredo sauce, then you will like this recipe."

MY REVIEW
Reviewed Nov. 22, 2015

"I love this!! It was sooo good!! :) The only thing I changed was I didn't add the mushrooms because we don't like mushrooms but the dish came out amazing! Definitely a keeper!! :)"

MY REVIEW
Reviewed Feb. 8, 2015

"Soooo good!"

MY REVIEW
Reviewed Feb. 4, 2015

"Mediocre on day 1 (too dry, too rich), so on day 2 with leftovers,...after placing a portion of the shells in a serving bowl, I added a good amount of chicken broth and reheated. Then, I topped the meal with "coconut oil sauteed spinach with a lot of feta" melted in. All together it was Heavenly! OMGosh! 5-STARS on day 2.

**I also cut the Parm cheese when making the shells by at least half."

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