Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells: A Creamy, Comforting Delight

If you’re a fan of rich, creamy pasta dishes, then Chicken Alfredo Stuffed Shells are about to become your new favorite comfort food. This indulgent recipe combines the classic flavors of Chicken Alfredo—creamy alfredo sauce, tender chicken, and Parmesan cheese—with the fun and satisfying presentation of stuffed jumbo pasta shells. It’s a perfect dish for family dinners, potlucks, or cozy nights in.

The History Behind the Dish

Chicken Alfredo has its roots in early 20th century Italy, where it was created by Alfredo di Lelio as a way to nourish his pregnant wife. The original version was simple—just butter, Parmesan, and fettuccine—but when American tourists discovered it, they fell in love, and the dish became wildly popular in the U.S., often with added cream and chicken. Stuffed shells, on the other hand, have origins in Southern Italian cuisine and were traditionally filled with ricotta and baked with tomato sauce. Combining these two beloved dishes into Chicken Alfredo Stuffed Shells is a modern twist that brings together the best of both worlds—creamy, cheesy richness inside perfectly cooked pasta shells, baked to golden perfection.

Ingredients Breakdown

This mouthwatering recipe features a handful of quality ingredients that come together to create a luxurious texture and flavor profile:

• Jumbo pasta shells – Serve as the perfect vessel for holding all the creamy filling.
• Cooked, shredded chicken breast – Adds protein and makes the dish hearty and satisfying.
• Fresh ricotta cheese – Provides a light, slightly tangy contrast to the richness of the alfredo sauce.
• Heavy cream or whole milk – Thickens the sauce and adds that signature velvety texture.
• Butter – Enhances the richness and depth of the sauce.
• Garlic – Infuses the sauce with savory notes that elevate the entire dish.
• Grated Parmesan cheese – Adds saltiness and umami, tying everything together.
• Nutritional yeast or flour (optional) – For a gluten-free version, can be used to thicken the sauce without flour.
• Salt and black pepper – To taste, for seasoning balance.

Step-by-Step Recipe

1. Cook the pasta shells: Boil jumbo shells according to package instructions until al dente. Drain and set aside.
2. Prepare the Chicken Alfredo mixture:
   • In a large saucepan, melt butter over medium heat.
   • Add minced garlic and sauté until fragrant, about 1 minute.
   • Pour in heavy cream (or milk) and bring to a gentle simmer.
   • Stir in grated Parmesan cheese until melted and smooth.
   • Add shredded cooked chicken and mix well to coat in the sauce.
   • Remove from heat and stir in ricotta cheese until fully incorporated.
3. Stuff the shells: Using a spoon or piping bag, fill each cooled pasta shell generously with the Chicken Alfredo mixture.
4. Arrange in a baking dish: Place stuffed shells in a single layer in a greased baking dish. You can add a small amount of alfredo sauce to the bottom to prevent sticking and enhance flavor.
5. Bake: Preheat oven to 375°F (190°C). Bake the stuffed shells for 20–25 minutes, or until bubbly and lightly golden on top.
6. Garnish and serve: Sprinkle with fresh parsley, extra Parmesan, and a dash of black pepper before serving.

Tips for Perfect Stuffed Shells

• Use freshly grated Parmesan: It melts better and has more flavor than pre-grated versions.
• Don’t overfill the shells: Leave a little room so the filling doesn’t spill out during baking.
• Cool the sauce slightly before adding ricotta: This helps prevent the ricotta from breaking down too much.
• Make ahead: Assemble the stuffed shells up to a day in advance and refrigerate until ready to bake.
• Freeze for later: Unbaked stuffed shells can be frozen for up to 3 months. Thaw overnight in the fridge before baking.
• Use a piping bag: Makes stuffing the shells faster and neater.

Variations and Customizations

This recipe is highly adaptable based on dietary preferences and ingredient availability:

• Vegetarian Option: Omit the chicken and increase the ricotta or add sautéed mushrooms for a meaty texture.
• Gluten-Free: Use gluten-free pasta shells and ensure any thickening agents like flour are substituted with cornstarch or nutritional yeast.
• Dairy-Free: Replace butter with vegan butter, use dairy-free cream cheese instead of ricotta, and substitute Parmesan with nutritional yeast or a vegan cheese alternative.
• Add veggies: Stir in steamed broccoli, spinach, peas, or roasted red peppers into the filling for added nutrition and color.
• Spicy kick: Add a pinch of red pepper flakes to the alfredo sauce for a hint of heat.
• Cheesy upgrade: Top with mozzarella before baking for an extra gooey, stretchy finish.

Health Considerations and Nutritional Value

While this dish is undeniably rich and indulgent, there are ways to make it healthier without sacrificing flavor:

• Protein-rich: Chicken provides lean protein, essential for muscle repair and satiety.
• Calcium boost: Parmesan and ricotta cheeses contribute calcium and other minerals important for bone health.
• Healthy fats: Butter and cream provide energy but should be consumed in moderation.
• Whole grain option: Choose whole wheat pasta shells for added fiber and complex carbs.
• Portion control: These stuffed shells are calorie-dense, so enjoy them in moderation as part of a balanced diet.
• Lower-fat alternatives: Substitute heavy cream with half-and-half or whole milk, and use low-fat ricotta and reduced-fat Parmesan to cut calories and saturated fat.

Ingredients

• 1 cup heavy cream or whole milk
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 1 cup shredded cooked chicken breast
• 1/2 cup ricotta cheese
• 1 cup jumbo pasta shells (about 24 pieces)
• Salt and ground black pepper to taste
• Fresh parsley for garnish (optional)

Directions

1. Preheat oven to 375°F (190°C).
2. Cook the pasta shells in salted boiling water until al dente. Drain and lay flat to cool.
3. In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
4. Pour in the heavy cream and bring to a gentle simmer. Do not boil.
5. Gradually stir in Parmesan cheese until melted and smooth.
6. Add shredded chicken and stir to coat evenly in the sauce.
7. Remove from heat and fold in ricotta cheese until well combined.
8. Using a spoon or piping bag, stuff each pasta shell with the mixture.
9. Place the stuffed shells in a greased 9×13-inch baking dish.
10. Bake for 20–25 minutes until bubbly and lightly golden on top.
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