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To make this dish, you need the following main ingredients: - 20 large pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 2 cups shredded mozzarella cheese, divided - 1 cup grated Parmesan cheese, divided - 2 cups Alfredo sauce (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients come together to create a creamy, cheesy delight. The large pasta shells hold the filling well, giving you a rich taste in every bite. You can add some optional ingredients to boost the flavor: - Spinach or kale for greens - Mushrooms for a savory touch - A pinch of red pepper flakes for heat These additions can enhance the dish. I love mixing in spinach for its color and health benefits. Gather these tools to make the process smooth: - A large pot for boiling pasta - A mixing bowl for the filling - A 9x13 inch baking dish - Aluminum foil for baking - A spatula for spreading the sauce Having the right tools makes cooking easier and more fun. I find that using a spatula helps me get the sauce just right. For the full recipe, check out the detailed instructions. First, gather all your ingredients. You will need 20 large pasta shells, 2 cups of shredded chicken, ricotta cheese, mozzarella, and Parmesan cheese. Also, have 2 cups of Alfredo sauce ready, along with garlic powder, Italian seasoning, and salt and pepper. Next, preheat your oven to 350°F (175°C). While the oven heats, cook the pasta shells according to the package instructions. Make sure to cook them until they are just al dente, then drain and set them aside. In a mixing bowl, mix the shredded chicken, ricotta cheese, 1 cup of mozzarella, and ½ cup of Parmesan. Add garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir until everything is well combined. Now, it’s time to fill the pasta shells. Pour 1 cup of Alfredo sauce into the bottom of a 9x13 inch baking dish. Spread it evenly to cover the bottom. Take each cooked shell and fill it with the chicken and cheese mixture. Place the stuffed shells seam-side down in the dish. Once all the shells are filled, pour the rest of the Alfredo sauce over the top. Make sure to cover them well. Finally, sprinkle the remaining mozzarella and Parmesan cheese over the sauce. Cover the baking dish with aluminum foil. This helps keep moisture in while baking. Place it in your preheated oven and bake for 25 minutes. After that, remove the foil and bake for another 10 minutes. This will make the cheese bubbly and golden. Once done, take the dish out of the oven and let it cool for a few minutes. Before serving, sprinkle some freshly chopped parsley on top for a pop of color. Enjoy your delicious Chicken Alfredo Stuffed Shells! For the full recipe, check the recipe section above. To keep your pasta shells from sticking, cook them in plenty of water. Add a splash of oil to the boiling water. This small step helps prevent sticking. When you drain the shells, rinse them briefly in cold water. This stops the cooking and cools them down quickly. Cook the large pasta shells for about 9 to 11 minutes. Check the package for timing. You want them al dente, firm but not hard. After baking, the shells will soften more, so do not overcook them. Start with a large bowl for mixing your filling. Combine shredded chicken, ricotta, and cheeses well. Mix until you see no lumps. Adding garlic powder and Italian seasoning gives flavor. Use a spatula for even mixing. Taste your filling before stuffing to adjust seasoning if needed. {{image_2}} You can easily make vegetarian stuffed shells. Replace chicken with cooked spinach or mushrooms. You can also add diced zucchini or bell peppers. These veggies add flavor and color. Use the same cheese mix for creaminess. This way, you keep the richness without meat. Your guests will love this fresh twist! If you like heat, add spice to your stuffed shells. Mix chopped jalapeños or crushed red pepper flakes into the filling. For an even bigger kick, stir in some hot sauce with the Alfredo sauce. This spicy version brings a fun twist to the classic dish. Your taste buds will appreciate the extra flavor! For those needing cheese swaps, try using dairy-free cheese. Options like almond or cashew cheese work well. If you can't have lactose, use lactose-free cheese. You can also try ricotta made from tofu. It gives a creamy texture without dairy. Everyone can enjoy this dish with just a few changes. For the full recipe, check out the details above! To keep leftover stuffed shells fresh, place them in an airtight container. You can store them in the fridge for up to three days. Make sure the shells cool down before sealing. This helps to prevent moisture buildup. When you want to eat them, just grab the container from the fridge. If you want to save stuffed shells for later, freezing is a great option. First, let the shells cool completely. Then, place them in a freezer-safe container or wrap them tightly in plastic wrap. You can freeze them for up to three months. Label the container with the date. This way, you won't forget when you made them! When you're ready to enjoy your stuffed shells, reheating them correctly is key. For best results, use the oven. Preheat it to 350°F (175°C). Place the shells in a baking dish, adding a splash of Alfredo sauce to keep them moist. Cover the dish with foil to keep steam in. Heat for about 20 minutes or until they are warm throughout. This method keeps the cheese bubbly and the pasta tender. The best pasta for stuffed shells is large pasta shells. These shells hold plenty of filling. They are sturdy and have a nice shape. Other types of pasta, like manicotti, can work too, but shells are my favorite. They create a lovely bite-sized package of flavor. Yes, you can make this dish ahead of time. Prepare the stuffed shells and place them in the baking dish. Cover the dish with foil and refrigerate it. When you're ready to bake, just add a few extra minutes to the cooking time. This makes it great for meal prep or special occasions. To make homemade Alfredo sauce, start with butter and heavy cream. Melt ½ cup of butter in a pan over medium heat. Add 1 cup of heavy cream and stir. Then, slowly whisk in 1 cup of grated Parmesan cheese until smooth. Season with garlic powder, salt, and pepper to taste. This sauce is creamy and delicious. Yes, using rotisserie chicken is a great idea! It saves time and adds flavor. Just shred the chicken and mix it with your cheese filling. This option makes the recipe even quicker. You still get that tasty chicken in your stuffed shells without all the cooking. You learned how to make Chicken Alfredo Stuffed Shells with careful steps. We covered key ingredients and cooking tools, ensuring tasty results. Tips helped you avoid sticky shells and achieve the best mix. Variations showed how to adapt the dish for different diets. Finally, we discussed storage and reheating for leftovers. Now, you can enjoy this dish anytime, whether on a busy weeknight or for a special family meal. Try it out and make it your own!

Chicken Alfredo Stuffed Shells

Indulge in the creamy goodness of Chicken Alfredo Stuffed Shells that will wow your family and friends! These hearty pasta shells are filled with a delicious blend of shredded chicken, ricotta, and gooey cheeses, all smothered in rich Alfredo sauce. Perfect for any dinner occasion, this easy recipe is a must-try. Click through to explore the full recipe and tips for a stunning presentation that will make mealtime unforgettable!
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Ingredients
  

20 large pasta shells

2 cups cooked chicken, shredded

1 cup ricotta cheese

2 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

2 cups Alfredo sauce (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    Cook the pasta shells according to package instructions until al dente, then drain and set aside.

      In a mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, ½ cup of Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are combined.

        Pour 1 cup of Alfredo sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.

          Fill each cooked pasta shell with a generous amount of the chicken and cheese mixture, then place the stuffed shells seam-side down in the prepared baking dish.

            Once all shells are stuffed and in the dish, pour the remaining Alfredo sauce over the top. Sprinkle the remaining mozzarella and Parmesan cheese over the sauce.

              Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

                After 25 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

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

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6

                      - Presentation Tips: For a beautiful presentation, serve the stuffed shells on a large plate, drizzled with extra Alfredo sauce and garnished with freshly chopped parsley for color.