Chicken Alfredo Stuffed Shells

Introduction

Chicken Alfredo Stuffed Shells are a delicious twist on two classic comfort foods: creamy Chicken Alfredo and stuffed pasta shells. This dish combines the rich, velvety texture of alfredo sauce with the hearty satisfaction of baked stuffed pasta, making it a crowd-pleasing favorite for family dinners, dinner parties, or cozy nights in. Whether you’re looking to impress guests or simply enjoy a comforting meal, these stuffed shells offer an elegant yet easy-to-make option that’s sure to become a staple in your recipe rotation.

The History

Chicken Alfredo is a relatively modern creation compared to traditional Italian dishes. It was invented in the early 20th century by Alfredo di Lelio, an Italian restaurateur who created a simple butter-and-parmesan cheese sauce to help his pregnant wife regain her appetite. The dish became popular among American tourists and eventually evolved into the richer version we know today with heavy cream added to the sauce. Stuffed shells have roots in southern Italy and were traditionally filled with ricotta and herbs. Combining Chicken Alfredo with stuffed shells is a contemporary fusion that blends American-Italian comfort food into one irresistible baked dish.

Ingredients Breakdown

• Jumbo Pasta Shells: These large shells hold the filling well and provide a satisfying bite.
• Cooked Chicken: Shredded or diced cooked chicken adds protein and heartiness.
• Fat-Free Ricotta Cheese: A lighter alternative to regular ricotta that still provides structure and mild flavor.
• Heavy Cream: Adds richness and depth to the alfredo sauce.
• Butter: Essential for creating that silky base for the alfredo sauce.
• Garlic: Fresh minced garlic gives the sauce a savory kick.
• Grated Parmesan Cheese: Melts into the sauce to give it that signature umami flavor.
• Egg: Acts as a binder for the filling mixture.
• Italian Seasoning: Enhances the overall flavor profile with earthy and aromatic notes.
• Salt & Pepper: For seasoning to taste.
• Optional Toppings: Mozzarella cheese, fresh parsley, or crushed red pepper flakes for extra flavor.

Step-by-Step Recipe

1. Cook the Shells: Boil jumbo pasta shells according to package instructions until al dente. Drain and set aside.
2. Make the Filling: In a bowl, combine shredded chicken, ricotta cheese, egg, salt, pepper, and Italian seasoning. Mix well until fully incorporated.
3. Prepare the Alfredo Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté for about a minute. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper.
4. Stuff the Shells: Fill each cooled shell with the chicken-ricotta mixture using a spoon or piping bag.
5. Bake: Place stuffed shells in a greased baking dish. Pour alfredo sauce evenly over the top. Sprinkle with mozzarella if desired. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden on top.
6. Garnish and Serve: Let cool slightly, then garnish with fresh parsley and additional Parmesan before serving.

Tips

• To prevent the shells from sticking together while boiling, stir gently and avoid overcrowding the pot.
• If you want a smoother alfredo sauce, use freshly grated Parmesan instead of pre-grated varieties which often contain anti-caking agents.
• For easier prep, use leftover rotisserie chicken or pre-cooked chicken breast.
• Don’t overbake—this can dry out the shells. Keep an eye on them after 25 minutes.
• Letting the shells rest for 5–10 minutes after baking makes them easier to serve without falling apart.

Variations and Customizations

• Veggie Version: Omit chicken and add chopped spinach, mushrooms, or roasted red peppers to the ricotta mixture.
• Dairy-Free Option: Use vegan Parmesan and substitute dairy-based cheeses with plant-based alternatives.
• Spicy Kick: Add crushed red pepper flakes to the alfredo sauce or sprinkle over the finished dish.
• Cheesy Upgrade: Layer mozzarella cheese between the filling and the alfredo sauce for extra gooeyness.
• Low-Fat Modification: Use skim milk instead of heavy cream and part-skim ricotta for a lighter version.

Health Considerations and Nutritional Value

Chicken Alfredo Stuffed Shells can be quite rich due to the heavy cream and cheese, but there are ways to make them more diet-friendly. Using fat-free ricotta, reduced-fat Parmesan, and substituting half the heavy cream with whole milk can significantly cut calories and saturated fat without compromising flavor. Chicken provides lean protein, and pasta offers complex carbohydrates. Be mindful of portion sizes, especially when watching cholesterol or sodium intake. Adding vegetables like spinach or broccoli boosts fiber and vitamins, making this a more balanced meal.

Ingredients

• 1 cup cooked, shredded chicken breast
• 1 cup fat-free ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 12–16 jumbo pasta shells
• Optional: mozzarella cheese for topping

Directions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells until al dente; drain and set aside.
3. In a mixing bowl, combine chicken, ricotta, egg, salt, pepper, and Italian seasoning. Mix thoroughly.
4. In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.
5. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth and season with salt and pepper.
6. Stuff each shell with the chicken-ricotta mixture and place in a greased 9×13-inch baking dish.
7. Pour alfredo sauce over the stuffed shells. Top with mozzarella if desired.
8. Bake for 25–30 minutes until bubbly and golden brown.
9. Allow to cool slightly before serving. Garnish with fresh parsley and extra Parmesan if desired.

FAQ

Can I make Chicken Alfredo Stuffed Shells ahead of time?

Yes, you can assemble the dish up to a day in advance and refrigerate it covered. Bake just before serving, adding a few extra minutes to the baking time if needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or microwave until heated through.

Can I freeze Chicken Alfredo Stuffed Shells?

Yes, you can freeze the unbaked dish for up to 2 months. Thaw overnight in the fridge before baking. If frozen after baking, thaw and reheat carefully to maintain texture.

Is there a gluten-free option for the pasta shells?

Absolutely! You can find gluten-free jumbo shells at most grocery stores or specialty shops, or use gluten-free flour to make your own.

What sides pair well with this dish?

Steamed vegetables, garlic bread, Caesar salad, or a light green salad complement this rich dish nicely and balance the meal.

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