Main Dishes
Chicken Alfredo Stuffed Shells
| Level: Intermediate |
Total Time: 55 min |
Yield: 12 servings |
Chicken Alfredo Stuffed Shells is the best part of two worlds. This amazing cheesy homemade 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 freeze for a weeknight dinner later, or take for lunch the next day, then this is the dish for you!
Chicken Alfredo Stuffed Shells
Print RecipeServings: 12 people
Calories: 450.2kcal
This is a great comfort food recipe that will impress your family or friends. The great thing with this dish is you can substitute whatever meat you want; you could do it with chicken, beef, turkey or even a seafood combo!
Equipment
- 2 9 x 13 baking (ovensafe) dishes
Ingredients
- 18 to 20 Jumbo pasta shells cooked to al dente
- 1 teaspoon MSG
- 1 teaspoon Kinders Italian seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Badia Complete seasoning
- 1/4 teaspoon Dried oregano
- ¼ teaspoon Dried parsley
- 8 oz Cottage cheese
- 15 oz Ricotta cheese
- 1 Large egg
- 1/3 cup Parmesan cheese shredded
- 4 cups Mozzarella cheese shredded
- 2 cups Rotisserie chicken shredded
- 30 ounces Alfredo sauce 2 jars or 2 1/2 cups homemade
- 2 Tablespoons Dried parsley
Instructions
- Cook the pasta shells according to package directions, till al dente.
- Put the cooked pasta in an ice bath to stop the cooking process. Set aside.
- Preheat oven to 375°. Spray baking pans with nonstick spray.
- Prepare the stuffing for the shells by combing 2 cups of the mozzarella cheese, the ricotta cheese, cottage cheese, egg, and chicken.
- Add the seasonings to the stuffing mix and mix well.
- Place the stuffing mixture into a piping bag (or Ziploc bag with a hole cut into one of the corners).
- Spoon a few spoonful's of Alfredo sauce into the bottom of two 9 x 13 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 Alfredo sauce and mozzarella cheese.
- Cover each baking dish with tinfoil. Place into the preheated oven (375°). Bake for 30 minutes.
- Remove tinfoil and bake for an additional 5-10 minutes to brown the cheese.
- Serve immediately and enjoy!
Notes
- We used manicotti pasta tubes because we wanted to use what we had on hand, but you can use jumbo pasta shells as well. It's great with both.
- We use Barilla Manicotti Pasta or Barilla Jumbo Pasta Shells
- If you don't want to use Ricotta cheese you can substitute it with cottage cheese of your choice.
- Sam's Club and Costco have excellent rotisserie chickens ready that make this recipe so easy, but it can also be done with boneless skinless chicken breasts for a healthy alternative.