Best 6 Chicken Alfredo Stuffed Shells Recipes

CHICKEN ALFREDO STUFFED SHELLS

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings., Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. baking dish. Top with chicken and mushrooms., In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened., Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly., If desired, cover and freeze unbaked shells for up to 1 month., To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.

CHICKEN ALFREDO STUFFED SHELLS

Steps:

• Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil and cook the pasta shells according to package directions for al dente. Drain and run under cold water until cool enough to touch.
• Mix the ricotta, 1 cup of the Italian blend cheese, the red pepper flakes, lemon zest, 1 pinch of the nutmeg, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Set aside.
• Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the chicken, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the chicken is just cooked through, 5 to 6 minutes. Transfer to a plate and add the leek to the pot. Cook, stirring occasionally, until softened, 3 to 4 minutes.
• Pour the wine into the pot and stir to scrape up any browned bits with a wooden spoon. Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon salt and a few grinds black pepper. Remove from the heat.
• Fold the chicken and its juices from the plate into the ricotta mixture. Spread 1 cup of the cream sauce onto the bottom of a 9-by-13-inch casserole dish. Fill each pasta shell with a spoonful of ricotta mixture. Arrange the stuffed shells, seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Ladle the remaining sauce over the top, then sprinkle with the remaining 1 cup Italian cheese blend and cover with aluminum foil.
• Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives and more red pepper flakes.

CARBONARA CHICKEN ALFREDO STUFFED SHELLS

Steps:

• Heat oven to 375° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
• Cook and drain pasta shells as directed on box; spread on cookie sheet to cool. Drizzle with olive oil so shells don't stick together.
• In medium bowl, stir together Alfredo sauce and broth.
• In large bowl, mix chicken, ricotta, Parmesan, egg, parsley, garlic, pepper flakes, salt and pepper, and half of the cooked bacon. Fold mixture to combine well.
• Spoon just enough Alfredo sauce mixture in bottom of baking dish to cover bottom. When pasta is cool enough to handle, fill shells with chicken mixture. Place shells in slightly diagonal rows until baking dish is full (28 to 30 shells). Cover shells with remaining sauce.
• Bake about 35 minutes or until sauce is bubbling and filling is hot. Sprinkle with remaining bacon.

CARBONARA CHICKEN ALFREDO STUFFED SHELLS RECIPE - (4.1/5)

Steps:

• Heat oven to 375° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta shells as directed on box; spread on cookie sheet to cool. Drizzle with olive oil so shells don't stick together. In medium bowl, stir together Alfredo sauce and stock. In large bowl, mix chicken, ricotta, Parmesan, egg, parsley, garlic, pepper flakes, salt and pepper, and half of the cooked bacon. Fold mixture to combine well. Spoon just enough Alfredo sauce mixture in bottom of baking dish to cover bottom. When pasta is cool enough to handle, fill shells with chicken mixture. Place shells in slightly diagonal rows until baking dish is full (28 to 30 shells). Cover shells with remaining sauce. Bake about 35 minutes or until sauce is bubbling and filling is hot. Sprinkle with remaining bacon. Cook notes: I would consider adding quartered artichoke hearts or sliced mushrooms.

CHEESY CHICKEN ALFREDO STUFFED SHELLS

Steps:

• 1. Cook and dice Chicken Cook and dice Bacon Boil shells Combine Chicken, Bacon, Ricotta, Shredded 5 cheese and 1/2 of chedder (grated) in large bowl. Mix together well. Scoop mixure into shells generously. Pour 1 Jar alfredo into Large rectangle baking pan ( at least 1in deep ) spread to cover dish. Place stuffed shells crease side down snuggly together. Pour remaining sauce over shells. Bake covered at 375 for 30-40 minutes. Remove cover. Sprinkle some parmesan, Grate and top with remaining chedder, Bake until top is golden. Best served with Garlic Bread :)

CHICKEN BROCCOLI ALFREDO STUFFED SHELLS

Steps:

• 1.Pre-heat oven to 350 degrees. 2.In a large bowl, mix alfredo, chicken, broccoli, and cheeses. 3.Spoon mixture into pasta shells. 4.Grease 13 x 9 baking dish with butter or cooking spray. 5.Evenly spread spaghetti sauce on bottom of baking dish. 6.Arrange shells in baking pan. 7.Cover with foil and bake 35 minutes until heated thru. Notes Remember that the noodles need to be cooked prior to stuffing. I usually like cooking them 1-2 minutes under what the package says, that way they will fully cook when baking in the oven