Chicken Alfredo Stuffed Shells
TOTAL TIME: Prep: 45 min. Bake: 40 min.
YIELD: 10 servings.
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
Ingredients
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1 package (12 ounces) jumbo pasta shells
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1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
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2 tablespoons olive oil, divided
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1/2 pound sliced baby portobello mushrooms
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1 large egg, lightly beaten
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1 carton (15 ounces) ricotta cheese
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3-1/4 cups grated Parmesan cheese, divided
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1 cup shredded part-skim mozzarella cheese
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1 teaspoon dried parsley flakes
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3/4 teaspoon salt
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1/2 teaspoon pepper
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1/2 cup butter, cubed
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2 garlic cloves, minced
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2 cups heavy whipping cream
Directions
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1.
Cook pasta according to package directions.
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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.
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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.
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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.
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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.
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6.
If desired, cover and freeze unbaked shells for up to 1 month.
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7.
To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.
Nutrition Facts
1 cup: 684 calories, 45g fat (26g saturated fat), 195mg cholesterol, 805mg sodium, 32g carbohydrate (5g sugars, 2g fiber), 38g protein.
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