- 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 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
- Cook pasta according to package directions.
- 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.
- Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13-in. x 9-in. baking dish. Top with chicken and mushrooms.
- 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.
- 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.
- If desired, cover and freeze unbaked shells for up to 1 month.
- To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 10 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken Alfredo Stuffed Shells
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"Definitely a meal to be only be made occasionally due to the fat content but yummy! I think the next time I will follow others' advice and cut down a bit on the parmesan cheese but will certainly make again."
"I made this for company and it was absolutly delicious!! Everybody had seconds and loved it!!!"
"Awesome, amazing, to die for, were the comments at a womens water aerobics potluck. The last comment "to die for" may be accurate with 26 g saturated fat.I'll not make often because of the fat, but will use for occasional special dinners."
"Great recipe. I took the advice of others and cut down on the parmesan and I thought it worked well."
"I made this for dinner last night (3/30/11) and it was delicious! My husband and son who are faily picky loved this. When I make this again I think I will add maybe 2/3c of parmesan cheese to the ricotta cheese mixture 1 1/2 C was too much and I think it over powers the taste of ricotta cheese. All in all a fantastic recipe. I brought the left overs to work and shared the rest of the shells with two of my co-workers and they both raved how delicious it was. Thank you for this recipe it's a keeper"