Woo it has been a sugar rush on the blog lately with all these desserts and treats! Time for something savory, warm, cheesy and comforting! Everyone seems to love stuffed shells recipes so I decided to create a new one. Chicken Alfredo Stuffed Shells.
You guys have been loving my Enchilada Stuffed Shells, so much so they now have over 43,000 repins!!!! Holy cow! That is amazing! So that is why I created this new recipe for you all. I am sure you will love them just as much as the Enchilada Stuffed Shells.
These shells were easy to make, huge on flavor and everyone devoured them. What could be better than combining two Italian favorites in one?!
Diced seasoned chicken gets mixed with ricotta, parm and mozzarella to create the perfect filling for shells that are then covered in a rich alfredo sauce. Top with more mozzarella and parm and you have one dinner that I promise everyone will love!
These shells come together in no time and make a perfect hearty meal that will have even the pickiest eaters asking for seconds!
So go make these for dinner! I promise they will become a family favorite. I pinky promise it!
- 1.5 pounds boneless skinless chicken
- Small container ricotta
- Half cup of grated Parmesan cheese (plus more for sprinkling on top)
- 2 cups shredded mozzarella cheese
- Box of pasta shells
- Jar of your favorite alfredo sauce (or 2 envelopes of alfredo sauce mix, made according to directions)
- Garlic salt
- Italian seasoning
- Season the chicken with dried Italian seasoning and garlic salt.
- Place chicken in oiled skillet and cook till no longer pink.
- Chop cooked chicken into small pieces.
- Place pasta shells in boiling water.
- Mix chicken with ricotta, half cup of parmesan cheese and 1 cup mozzarella.
- Drain pasta noodles when al dente.
- Fill pasta shells with chicken cheese mixture.
- Coat bottom on 9x13 Pyrex dish with alfredo sauce.
- Place filled shells into dish.
- Top shells with remaining alfredo sauce and 1 cup mozzarella cheese. Sprinkle on parmesan cheese if desired.
- Cover pan with foil.
- Bake at 350 for 20-30 minutes uncovering the pan for the last 5 minutes to brown cheese.
Love this recipe? Check out my Enchilada Stuffed Shells!