Chicken Alfredo Stuffed Shells Recipe

5 24 28
Chicken Alfredo Stuffed Shells Recipe
Chicken Alfredo Stuffed Shells Recipe photo by Taste of Home
Publisher Photo

Chicken Alfredo Stuffed Shells Recipe

Read Reviews
5 24 28
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. Bake: 40 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. Bake: 40 min.

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 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

Directions

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.
Originally published as Chicken Alfredo Stuffed Shells in Country Woman February/March 2010, p29

Nutritional Facts

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

  • 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 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
  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

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Reviews forChicken Alfredo Stuffed Shells

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lynne User ID: 9275195 276224
Reviewed Oct. 13, 2017

"This is the BEST. Only changes I made was to reduce the cream to 1 12 cups and added 1/2 cup skim milk. Also reduced the parmesan cheese to 2 12 to 3 cups. Leftovers are even better"

MY REVIEW
pajamaangel User ID: 1603339 272794
Reviewed Sep. 8, 2017

"This was a huge hit with my boys! chicken Alfredo is one of their favorite meals and making it like this was a twist they really enjoyed."

MY REVIEW
PrplMonky5 User ID: 6612040 249067
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
smileydd23 User ID: 4158529 244894
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
shantilee24 User ID: 8630261 237855
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
lberry222 User ID: 4948624 220060
Reviewed Feb. 8, 2015

"Soooo good!"

MY REVIEW
Katya73 User ID: 8246176 219727
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."

MY REVIEW
dewflop User ID: 216755 218922
Reviewed Jan. 26, 2015

"These were amazing! I thought they were a bit time consuming, but worth making again. I followed other people's advice and cut back on the Parmesan to about two and a half cups. I didn't have parsley flakes. I used precooked Perdue chicken strips( my store was out of boneless chicken breasts). They were very good! My picky husband even said they were good enough to make again and then he went back for seconds. Big compliment! Thanks for the recipe!!!!"

MY REVIEW
LindaGlen5 User ID: 7472862 217697
Reviewed Jan. 12, 2015

"This recipe was delicious! Yummy comfort. My whole family loved it. "It's a keeper" they said. It was easy to put together so it will go into the stick-to-yer-ribs comfort file."

MY REVIEW
Lovieeee User ID: 8087707 105779
Reviewed Nov. 9, 2014

"easy & delicious! Perfect dish for a weekday after work!"

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