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- 20 jumbo pasta shells - 2 cups cooked chicken, shredded (preferably rotisserie for extra flavor) - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 2 cups Alfredo sauce (store-bought or homemade for richer flavor) - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) You can swap rotisserie chicken with any cooked chicken. Grilled or baked works too. Use cottage cheese instead of ricotta for a lighter filling. For a dairy-free option, try cashew cream or tofu. If you lack fresh garlic, garlic powder can do the trick. Don’t have Italian seasoning? Mix equal parts oregano and basil for a similar taste. When picking your chicken, look for fresh, juicy pieces. If using rotisserie, check that it’s moist and well-seasoned. For cheeses, go for high-quality brands; they make a huge difference. Choose a creamy Alfredo sauce for a rich taste. Fresh herbs like parsley add a burst of flavor. Always go for the freshest ingredients you can find; it makes your meal shine. First, you need to cook the jumbo pasta shells. Fill a large pot with salted water and bring it to a boil. Add the shells and cook them until they are al dente, about 10 minutes. Once they’re done, drain the shells and let them cool on a clean towel. This helps them hold their shape. In a mixing bowl, combine the shredded chicken, ricotta cheese, and half of the mozzarella cheese. Add the grated Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix everything well until it forms a creamy filling. The flavors blend nicely, making each bite tasty. Now it’s time to fill the shells. Use a spoon or piping bag to stuff each shell with the chicken mixture. Place them seam-side up in a baking dish. Pour half of the Alfredo sauce over the stuffed shells for good coverage. Drizzle the rest over the top. Then, sprinkle the remaining mozzarella cheese on top for a cheesy finish. Cover the dish with foil and bake at 375°F for 20 minutes. After that, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden. Let the dish cool for 5 minutes before serving. Garnish it with fresh parsley for a lovely touch. When making Chicken Alfredo stuffed shells, avoid overcooking pasta. It should be al dente, or firm to the bite. If you undercook, shells may break when you stuff them. Also, don’t skip the seasoning. A little salt and pepper can make a big difference. Lastly, don’t rush the cooling process. Let the shells cool before filling. This helps keep your hands safe and makes stuffing easier. To boost the taste, try using rotisserie chicken. It adds extra flavor without much effort. You can also mix in fresh herbs, like basil or thyme, for a fresh twist. If you want more depth, add a splash of lemon juice to the filling. For an added kick, sprinkle some red pepper flakes on top before serving. This simple step can elevate your dish to a new level. Serve your stuffed shells on warm plates. This keeps the dish hot longer. I love to add a sprinkle of extra Parmesan on top. A drizzle of Alfredo sauce adds a creamy touch too. Pair these shells with a simple green salad or garlic bread. This makes for a complete and satisfying meal. Don’t forget to garnish with fresh parsley for color and flavor! {{image_4}} You can easily make a vegetarian version of Chicken Alfredo stuffed shells. Swap the chicken for fresh spinach, mushrooms, and artichokes. These veggies add great flavor and texture. Mix them with ricotta cheese, mozzarella, and a pinch of salt. This filling will still be creamy and delicious! If you want to try different meats, feel free to switch things up. Ground turkey or beef works great. Just cook the meat first and mix it with the cheese filling. You can also use shredded rotisserie chicken for added taste. Each meat option brings a unique flavor to the dish. Alfredo sauce can be customized too. For a lighter option, you can use Greek yogurt or cottage cheese. These add creaminess without too many calories. For a dairy-free choice, you can use cashew cream or coconut cream. Each sauce gives a different twist while keeping the dish rich and tasty. To store leftover Chicken Alfredo Stuffed Shells, place them in an airtight container. Make sure to let them cool completely first. Seal the container tightly to keep air out. This helps prevent drying out. You can store them in the fridge for up to three days. When you're ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a splash of Alfredo sauce on top to keep them moist. Cover the dish with foil to trap heat. Bake for about 20 minutes, or until heated through. You can also reheat them in the microwave. Just cover the dish and heat for 2-3 minutes. Check to see if they are hot all the way through. To keep the dish fresh longer, freeze the stuffed shells before baking. Use a freezer-safe container or wrap them tightly in foil. They can last up to three months in the freezer. When you're ready to bake, let them thaw overnight in the fridge. Then, follow the baking instructions as usual. This way, you can enjoy a delicious meal any time! Yes, you can prepare Chicken Alfredo Stuffed Shells before serving. Just fill the shells and place them in a baking dish. Cover the dish and store it in the fridge for up to 24 hours. When you're ready, add the Alfredo sauce and bake. This saves time and makes serving easy. Chicken Alfredo Stuffed Shells pair well with several sides. Here are some great options: - Garlic bread for a crunchy side. - A fresh green salad for a crisp bite. - Steamed vegetables like broccoli or green beans for color and nutrients. - A light tomato sauce for extra flavor. These sides enhance the meal and create a balanced plate. To avoid breaking stuffed shells, follow these tips: - Cook the shells al dente. This ensures they are firm enough to hold the filling. - Gently stir the shells in boiling water. This keeps them from sticking together. - Use a large pot to allow room for movement. - Let them cool on a towel before stuffing. This helps avoid cracks. By taking care during cooking, your shells will stay intact and delicious. You learned about key ingredients for making Chicken Alfredo Stuffed Shells. We covered how to prep and bake them to perfection. I shared tips on avoiding mistakes and enhancing flavors. Plus, I offered tasty variations and gave storage advice for leftovers. In the end, these shells make a great meal for any occasion. Enjoy experimenting and making them your own!

Chicken Alfredo Stuffed Shells

Indulge in a comforting dish with creamy chicken Alfredo stuffed shells that your family will love! These jumbo pasta shells filled with shredded chicken, ricotta, and gooey mozzarella are baked to perfection in Alfredo sauce for an irresistible meal.Click through to explore the deliciousness today!
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Ingredients
  

20 jumbo pasta shells

2 cups cooked chicken, shredded (preferably rotisserie for extra flavor)

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

2 cups Alfredo sauce (store-bought or homemade for richer flavor)

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).

    In a large pot, bring salted water to a rolling boil. Add the jumbo pasta shells and cook according to the package instructions until they reach al dente texture. Once cooked, drain the shells and allow them to cool slightly on a clean kitchen towel or a large plate.

      In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese (1/2 cup), grated Parmesan cheese, minced garlic, Italian seasoning, and a generous pinch of salt and pepper. Mix thoroughly until all ingredients are evenly incorporated, creating a creamy filling.

        Using a spoon or a piping bag, carefully stuff each cooked pasta shell with the chicken and cheese mixture. Place the filled shells seam-side up into a large baking dish, ensuring they are arranged closely but not touching.

          Pour half of the Alfredo sauce evenly over the stuffed shells, ensuring all are well coated. Then, drizzle the remaining Alfredo sauce over the top for added richness.

            Sprinkle the remaining 1/2 cup of mozzarella cheese generously over the surface of the dish to create a melty topping.

              Cover the baking dish tightly with aluminum foil to trap heat and moisture, then transfer it to the preheated oven. Bake for 20 minutes.

                After 20 minutes, carefully remove the foil and return the dish to the oven. Bake for an additional 10-15 minutes, or until the cheese is bubbly, golden brown, and slightly crispy around the edges.

                  Once baked, remove the dish from the oven and allow it to rest for 5 minutes before serving. This helps the filling set a bit. Garnish with freshly chopped parsley for a pop of color and fresh flavor.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6

                      - Presentation Tips: Serve the stuffed shells hot from the oven on individual plates, garnished with a sprinkle of extra Parmesan and a drizzle of Alfredo sauce for an elegant touch.