Description
Creamy chicken alfredo stuffed shells filled with tender chicken and cheese.
Ingredients
Scale
- 12 large pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cups alfredo sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cook pasta shells according to package instructions and drain.
- In a bowl, mix shredded chicken, ricotta, mozzarella, garlic powder, Italian seasoning, salt, and pepper.
- Fill each pasta shell with the chicken mixture.
- Spread 1 cup of alfredo sauce on the bottom of a baking dish.
- Arrange filled shells in the dish and pour remaining alfredo sauce over them.
- Sprinkle parmesan cheese on top.
- Bake for 25-30 minutes until bubbly.
Notes
- Use leftover rotisserie chicken for convenience.
- Adjust cheese types to your preference.
- Can be frozen before baking for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken alfredo stuffed shells, stuffed shells, chicken alfredo