Description
Whip up a comforting Easy Homemade Chicken Alfredo Stuffed Shells Dinner! Learn my family’s favorite, simple recipe with creamy sauce and savory chicken.
Ingredients
Scale
- Base Ingredients:
- 12–15 jumbo pasta shells
- 2 cups cooked chicken, shredded or diced
- 15 oz (about 1 ¾ cups) whole milk ricotta cheese
- 1 cup shredded mozzarella cheese, plus ½ cup for topping
- Creamy Alfredo Sauce:
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Flavor Boosters & Seasonings:
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Prep Your Pasta & Chicken:: First things first, get those jumbo shells boiling! Follow the package directions, but pull them off the heat about 2 minutes shy of al dente. You want them pliable but still firm enough to stuff without tearing. This is where I always forget to salt the water, but don’t you! Drain them gently and lay them out on a baking sheet to cool a bit so they don’t stick together. While they’re cooling, shred or dice your cooked chicken. I usually just use my hands for shredding; it’s quicker and feels more rustic.
- Whip Up the Creamy Filling:: In a medium bowl, combine your ricotta cheese, about half of the shredded mozzarella, and a good pinch of salt and pepper. Stir it all together until it’s just combined. Don’t overmix, or the ricotta can get a bit watery. Now, gently fold in your cooked chicken. This mixture should be thick and ready to nestle into those beautiful shells. I once added a secret ingredient here – a tiny bit of cream cheese – and honestly, it made the filling extra rich and stable!
- Craft Your Luscious Alfredo Sauce:: Time for the star! In a saucepan over medium heat, melt your butter. Add the minced garlic and sauté for about a minute until it’s fragrant – seriously, this smell! Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low, then gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened. Season with salt and pepper to taste. Remember, the Parmesan is salty, so taste before adding too much! This is where patience pays off; don’t rush it, hon.
- Stuffing the Shells (The Fun Part!):: Now for the assembly! Take each cooled pasta shell and carefully spoon or pipe (if you’re feeling fancy, I usually just use a spoon) a generous amount of the chicken and ricotta filling into it. Be gentle so the shells don’t tear. I swear, this is where my kitchen always becomes a glorious, cheesy disaster zone, but it’s part of the charm, right? Arrange the stuffed shells in a single layer in a 9×13 inch baking dish that you’ve lightly greased.
- Bathe in Alfredo & Bake:: Once all your shells are lovingly stuffed and nestled in the dish, pour that glorious homemade Alfredo sauce evenly over the top. Make sure every shell gets a good coating. Sprinkle the remaining mozzarella cheese over everything. Cover the baking dish loosely with foil. Bake in a preheated oven at 375°F (190°C) for 20 minutes. This allows the shells to heat through and the flavors to meld beautifully. I once forgot the foil, and the tops got a bit too crispy, oops!
- Golden Finish & Serve:: After 20 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and beautifully golden brown. The edges should be slightly crispy, and the sauce should be simmering gently. Let it rest for a few minutes out of the oven before serving. This helps the sauce set a little and prevents burnt tongues! Garnish with fresh parsley. The smell at this stage? Divine! This Easy Homemade Chicken Alfredo Stuffed Shells Dinner is ready to impress.