Chicken Alfredo Stuffed Shells
These chicken alfredo
stuffed shells are jumbo shell pasta filled with a chicken and cheese mixture,
then smothered in homemade alfredo sauce and baked to perfection. Add bacon,
tomatoes and herbs as a finishing touch and watch the rave reviews come in!
CourseMain
CuisineItalian
Keywordchicken
alfredo stuffed shells, stuffed shells
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings
Calories770kcal
AuthorDinner at the
Zoo
INGREDIENTS
- 12 ounces jumbo
shells pasta cooked according to package directions
- 2 cups cooked
shredded chicken
- 1 container ricotta
cheese
- 1
1/2 cups shredded mozzarella cheese divided use
- 1 cup grated
parmesan cheese divided use
- 2 teaspoons dried
Italian seasoning
- salt and
pepper to taste
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups whole
milk
- 1 cup heavy
cream
- 4 slices bacon cooked
and crumbled
- 1/2 cup diced
tomatoes
- 2 tablespoons chopped
parsley
- cooking spray
INSTRUCTIONS
1.
Preheat the oven to 375 degrees. Coat a
9"x13" pan with cooking spray.
- In a large bowl, stir together the
chicken, ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup parmesan
cheese, Italian seasoning and salt and pepper to taste.
- Melt the butter in a large pan over
medium heat. Whisk in the flour and cook for 1 minute.
- Pour in the milk and cream, then
simmer, whisking constantly, until sauce has just thickened.
- Add the remaining 3/4 cup parmesan
cheese to the milk mixture, along with salt and pepper to taste.
- Stir until cheese has melted.
- Spread 1/3 of the sauce into the
bottom of the prepared pan.
- Spoon the chicken filling into the
jumbo shells, and arrange the shells in a single layer in the pan.
- Spoon the remaining sauce over the
top and sprinkle with 1 cup mozzarella cheese.
- Bake, uncovered, for 25 minutes or
until pasta is bubbly and cheese has just started to brown.
- Sprinkle the bacon, tomatoes and
parsley over the top, then serve.
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