Main Dishes
Chicken Alfredo Stuffed Shells
| Level: Intermediate |
Total Time: 55 min |
Yield: 12 servings |
Chicken Alfredo Stuffed Shells are the best part of two worlds. This amazing cheesy homade pasta dish uses several different cheeses and is smothered with alfredo sauce. This is one of those types of dishes that you prepare when you want to go that extra step to impress your guests. If you want leftovers you can throw into a microwave the day after then this is the dish for you!
Chicken Alfredo Stuffed Shells
Print RecipeServings: 12 people
Calories: 450.2kcal
This is a great kid friendly, freeze safe, meal-prep comfort food recpie. The great thing with this dish is you can add whaever meat you want to it, you could do it with chicken, beef or turkey.
Equipment
- 2 9x13 baking (ovensafe) dish
Ingredients
- 18 to 20 jumbo pasta shells cooked to al dente
- 1 tsp msg
- 1 tsp Kinders Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Badia Complete seasoning
- 1/4 tsp dried oregano
- ¼ tsp dried parsley
- 8 oz cottage cheese
- 15 oz ricotta cheese
- 1 large egg
- 1/3 cup parmesan cheese shredded
- 4 cups shredded mozzarella cheese
- 2 cups rotisserie chicken shredded
- 30 ounces alfredo sauce 2 jars or 2 1/2 cups
- 2 cups mozzarella cheese
- 2 tablespoons dry parsley
Instructions
- Cook the pasta shells according till al dente. (Mine took about 5 minutes.)
- Put the cooked pasta in an ice bath to stop the cooking process. Set aside.
- Preheat oven to 375°.
- Prepare the stuffing for the shells by combing half the motzerella cheese, ricotta cheese, cottage cheese, egg, and chicken.
- add in the seasoning to the stuffing.
- place the stuffing mixture into a piping bag (or Ziploc bag with a hole cut into one of the corners).
- Spoon a few spoonfulls of alredo sauce into the bottom of two 9x13 baking dishes and spread evenly.
- Fill each shell with the chicken/cheese stuffing and place into the two baking dishes. Top the shells with the remaining alredo sauce and motzerella cheese.
- Cover each baking dish with tinfoil. Place into the preheated oven (375°). Bake for 30 minutes.
- Remove tinfoil and bake for an additional 3-6 minutes to brown the cheese.
- Serve immediately and enjoy!
Notes
- We use manicotti pasta tubes because we wanted to use what we have but you can use jumbo pasta shells as well. It's great with both.
- We use Barilla Manicotti Pasta or Barilla Jumbo Pasta Shells
- Personally, we love to add chicken to our dishes or a source of more protein to make this last longer. Also if you don't want to use Ricotta cheese you can substitute it with cottage cheese of your choice.
- Sams Club and Costco have excellent rotissery chicken but this recipe can also be done with boneless skinless chicken breasts for a healthy alternative.