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- 12 large pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese To make Chicken Alfredo Stuffed Shells, you need some key ingredients. Start with 12 large pasta shells. These shells hold the filling well. Next, use 2 cups of cooked chicken. You can shred leftover chicken or use rotisserie chicken. Finally, add 1 cup of ricotta cheese. This cheese keeps the filling creamy. - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese Cheese adds flavor and texture. Use 1 cup of shredded mozzarella cheese. This cheese melts beautifully. You also need 1/2 cup of grated Parmesan cheese. This adds a nice salty flavor to your dish. - 1 1/2 cups Alfredo sauce (store-bought or homemade) - Additional seasoning options (salt, pepper, Italian seasoning) For the sauce, you can choose 1 1/2 cups of Alfredo sauce. You can buy it at the store or make it at home. Homemade sauce adds a personal touch. Don't forget to season with salt, pepper, and Italian seasoning to enhance the dish's flavor. 1. Preheat your oven to 375°F (190°C). This helps cook the dish evenly. 2. Cook the pasta shells according to the package instructions. Aim for al dente. Drain and set them aside. 3. In a skillet over medium heat, add one tablespoon of olive oil. Once hot, add two cloves of minced garlic. Sauté until fragrant, about one minute. This step adds great flavor to your filling. 1. In a mixing bowl, combine the following filling ingredients: - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1/2 cup of mozzarella cheese, shredded - 1 teaspoon Italian seasoning - Salt and pepper to taste 2. Mix until everything is well combined. The filling should be creamy and tasty. 3. Take each cooked pasta shell and stuff it with the chicken mixture. Press down slightly to ensure it's filled well. This will give you a nice bite in each shell. 1. In a baking dish, spread 1/2 cup of Alfredo sauce on the bottom. This keeps the shells from sticking. 2. Place the stuffed shells in the dish, open side up. 3. Pour the remaining Alfredo sauce over the shells. Make sure they are well coated. 4. Sprinkle the leftover mozzarella and 1/2 cup of grated Parmesan cheese on top. 5. Cover the baking dish with aluminum foil. Bake for 25 minutes. 6. After 25 minutes, remove the foil. Bake for another 10 to 15 minutes. Look for the cheese to be bubbly and slightly golden. 7. Once done, take it out of the oven and let it cool for a few minutes. Garnish with chopped parsley before serving. To cook the pasta shells perfectly, follow the package instructions. Aim for al dente, which means the pasta is firm but not hard. This helps the shells hold their shape when you stuff them. You should also place the shells in cold water after cooking. This stops the cooking process and cools them down for easier handling. To achieve a bubbly, golden cheese topping, cover the dish with foil for the first part of baking. This keeps the moisture in. In the last 10-15 minutes, remove the foil. The cheese will brown nicely and become bubbly. I also recommend using a mix of mozzarella and Parmesan cheese for the best melt and flavor. You can swap cheeses based on your taste. Cream cheese or goat cheese can replace ricotta. They add a unique flavor and texture. If you want a stronger taste, try using feta cheese. For proteins, feel free to use cooked turkey or shrimp. You can even try a vegetarian option with sautéed mushrooms or spinach. For sauces, Alfredo is great, but you can also experiment with pesto or a tomato sauce. Each option brings its own twist to the dish. When serving Chicken Alfredo Stuffed Shells, pair them with a light salad. A simple green salad with vinaigrette balances the richness of the dish. Garlic bread also makes a great side. It soaks up any extra sauce and adds crunch. For garnishing, sprinkle chopped fresh parsley on top before serving. This adds a pop of color and freshness. You can also add a pinch of red pepper flakes for a hint of spice. {{image_2}} Adding vegetables to Chicken Alfredo stuffed shells can brighten the dish. Spinach and mushrooms are great options. They blend well with the creamy filling. You can use fresh or frozen spinach. Just make sure to squeeze out any extra water. For mushrooms, sauté them first to bring out their flavor. This adds color and nutrition to your meal. You can make your stuffed shells unique with herbs and spices. Fresh basil or oregano works well. They add a fresh taste to the creamy sauce. If you want some heat, try a spicy Alfredo. Just add red pepper flakes to the sauce. This gives the dish a nice kick without being too spicy. Worried about gluten? You can use gluten-free pasta shells. Many brands offer options that taste great. For a lighter dish, swap regular cheeses for low-fat versions. You can also use low-fat Alfredo sauce. These changes help make a delicious meal that fits your diet. Store your Chicken Alfredo Stuffed Shells in an airtight container. Let them cool first, then cover tightly. This keeps the shells fresh for your next meal. When ready to eat, reheat the shells in the oven. Set your oven to 350°F (175°C) and bake for about 20 minutes. This will warm them evenly and keep the cheese nice and melty. You can freeze stuffed shells before or after baking. To freeze before baking, place them in a single layer on a baking sheet. Once they are frozen solid, transfer them to a freezer bag. If you freeze them after baking, let the dish cool, then cover tightly. For best results, use them within three months. When you are ready to eat frozen shells, thaw them overnight in the fridge. Bake them at 375°F (190°C) for about 30-35 minutes until heated through. Chicken Alfredo Stuffed Shells last about 3-4 days in the fridge. Make sure to check for signs of spoilage. If you see mold or a bad smell, it’s time to toss them out. Keeping an eye on your leftovers helps you enjoy this tasty dish safely! Can I use store-bought Alfredo sauce? Yes, you can use store-bought Alfredo sauce. It saves time and still tastes great. Look for a brand with simple, quality ingredients. You’ll save effort and still enjoy a creamy dish. How do I make homemade Alfredo sauce? To make homemade Alfredo sauce, melt 1/2 cup of butter in a pan. Add 1 cup of heavy cream and cook on low heat. Stir in 1 cup of grated Parmesan cheese. Mix until smooth. Season with salt and pepper. This sauce is rich and adds a nice touch to your stuffed shells. Can I make this dish in advance? Yes, you can prepare this dish in advance. Stuff the shells and place them in the baking dish. Cover it with foil and store it in the fridge. Bake it when you're ready to eat. This makes dinner easy after a busy day. What’s the best way to reheat stuffed shells? The best way to reheat stuffed shells is in the oven. Preheat the oven to 350°F (175°C). Cover the dish with foil to keep the shells moist. Heat for about 20 minutes or until warm. This method keeps the cheese melty and delicious. Can I substitute chicken with another protein? Yes, you can use other proteins. Cooked ground turkey or sausage work well. Shredded rotisserie chicken is also a great option. This makes the dish fun and allows you to try new flavors. What types of pasta can be used for this recipe? You can use different types of pasta. Jumbo pasta shells are best, but you can try manicotti or even stuffed cannelloni. Just ensure they are large enough to hold the filling. This adds variety to your meal. In this blog post, we covered making Chicken Alfredo Stuffed Shells. You learned about the essential ingredients and how to prepare them. I shared tips for perfecting the recipe, like cooking the pasta just right and achieving a golden cheese top. We also explored variations using seasonal ingredients and dietary adjustments. Lastly, we discussed how to store and freeze leftovers. Now, you can enjoy a delicious meal that's easy to share. With these steps, you'll impress everyone at the table with your cooking skills. Happy cooking!

Chicken Alfredo Stuffed Shells

Indulge in a creamy delight with these Chicken Alfredo Stuffed Shells that are perfect for dinner! Filled with a delicious blend of shredded chicken, ricotta, and mozzarella, these shells are smothered in rich Alfredo sauce and topped with melted cheese. Easy to make and full of flavor, this dish will impress your family and friends. Click through for the full recipe and enjoy a comforting meal that will have everyone asking for seconds!
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Ingredients
  

12 large pasta shells

2 cups cooked chicken, shredded

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

1 1/2 cups Alfredo sauce (store-bought or homemade)

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the pasta shells according to package instructions until al dente. Drain and set aside.

      In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant, about 1 minute.

        In a mixing bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of mozzarella cheese, Italian seasoning, salt, and pepper. Mix until well combined.

          Stuff each cooked pasta shell with the chicken mixture, pressing down slightly to ensure it's filled.

            In a baking dish, spread 1/2 cup of Alfredo sauce on the bottom to prevent sticking. Place the stuffed shells in the dish, open side up.

              Pour the remaining Alfredo sauce over the stuffed shells, ensuring they are well coated. Sprinkle the remaining mozzarella and Parmesan cheese on top.

                Cover the baking dish with aluminum foil and bake for 25 minutes.

                  Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and slightly golden.

                    Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4