- 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
- 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 13x9-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
"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 son loved this, but I wasn't a big fan. If you love alfredo sauce, then you will like this recipe."
"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!! :)"
"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."