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- 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese (plus extra for topping) - 1 cup Alfredo sauce (store-bought or homemade) - 1/2 cup grated Parmesan cheese - 1 cup fresh spinach, chopped - 2 cloves garlic, minced - Salt and pepper to taste - 1 teaspoon Italian seasoning - Fresh parsley for garnish These ingredients create a rich and creamy dish. First, you need jumbo pasta shells. They hold the filling well. Next, cooked chicken is key. It adds protein and flavor. I love using shredded chicken for a tender bite. Ricotta cheese gives that creamy texture, while mozzarella adds stretch and melt. Alfredo sauce is essential for that classic flavor. You can use store-bought for ease or make your own. Grated Parmesan cheese adds a sharp taste, balancing the creaminess. Fresh spinach adds color and nutrients. Minced garlic boosts the overall flavor. Don’t forget salt, pepper, and Italian seasoning for seasoning. These spices make all the difference. Finally, fresh parsley is perfect for garnish. It adds a pop of color and freshness. With this list, you’re ready to create Loaded Chicken Alfredo Stuffed Shells that everyone will love! 1. Preheat your oven to 375°F (190°C). This step gets your oven ready. 2. Cook the jumbo pasta shells until they are al dente. Follow the package directions. Once done, drain and set them aside to cool slightly. 1. In a large bowl, mix together the shredded chicken, ricotta cheese, and 1 cup of mozzarella cheese. 2. Add half of the Alfredo sauce, chopped spinach, minced garlic, Italian seasoning, salt, and pepper. 3. Stir the mixture until it is well combined. You want a creamy, flavorful filling. 1. Take each cooked shell and fill it generously with the chicken and cheese mixture. 2. Place the stuffed shells seam-side up in a greased 9x13 inch baking dish. 3. Pour the remaining Alfredo sauce evenly over the stuffed shells. 4. Sprinkle additional mozzarella and Parmesan cheese on top. This method ensures that every shell is covered in rich, creamy goodness. Enjoy the simple joy of creating a cozy dish! To ensure your shells don't stick together, cook them in a large pot. Use plenty of water and add a pinch of salt. This helps keep the pasta from clumping. Stir gently while cooking. Once done, drain the shells and rinse them with cold water. This stops the cooking and cools them down. Filling the shells can be tricky. A simple way to fill them is using a spoon. But I find a piping bag works even better. It allows you to fill each shell with ease. Just cut a small hole in the corner and squeeze the filling right in. Add a variety of veggies to your mix. Chopped bell peppers or mushrooms can boost the taste. You can also try adding zucchini or roasted eggplant for a new twist. Each veggie brings its own flavor and texture. Don't forget about cheese! You can mix in different types for more depth. Try adding cream cheese for extra creaminess. Or sprinkle some feta for a tangy touch. Each cheese can change the whole dish. Explore and find your favorite combos! {{image_2}} After enjoying your loaded chicken Alfredo stuffed shells, store any leftovers in the fridge. Use an airtight container to keep them fresh. These stuffed shells can last up to 3-4 days in the refrigerator. To reheat, try using the oven. Preheat it to 350°F (175°C). Place the shells in a baking dish, add a splash of Alfredo sauce on top, and cover with foil. Heat for about 15-20 minutes until warm. This method helps keep the shells moist and tasty. If you want to save some for later, freezing is a great option. First, let the stuffed shells cool completely. Then, place them in a single layer on a baking sheet. Freeze until firm, about 1-2 hours. Once frozen, transfer the shells to a freezer-safe bag or container. Be sure to label them with the date. You can freeze them for up to 3 months. When ready to eat, thaw in the fridge overnight. Then, bake them at 350°F (175°C) for about 30-35 minutes. Pour some Alfredo sauce on top before baking for extra flavor. Enjoy your delicious meal later! For a great meal, I love to serve a fresh salad with my Loaded Chicken Alfredo Stuffed Shells. A simple green salad works well. Use mixed greens, cherry tomatoes, and cucumber. Toss it with a light vinaigrette. This adds a refreshing crunch to the dish. You can also serve garlic bread alongside the stuffed shells. The warm, buttery bread complements the creamy flavors of the Alfredo sauce. Just slice a loaf of Italian bread, spread garlic butter, and bake until golden. It’s a simple yet tasty side. To make your dish look even better, garnish with fresh herbs. I suggest using chopped parsley. It adds a pop of color and a burst of flavor. Just sprinkle the parsley on top right before serving. This small touch makes your meal feel special and inviting. Enjoy your cooking adventure! Stuffed shells can last in the fridge for about 3 to 5 days. Make sure to store them in an airtight container. This keeps them fresh and tasty. If you want to enjoy them later, consider freezing them. Yes, you can use homemade Alfredo sauce. In fact, it can add a fresh taste. Just make sure your sauce is thick enough to coat the shells. A creamy sauce enhances the overall flavor. You can use several proteins in this dish. Ground turkey, ground beef, or even shrimp work well. Tofu is a great option for a vegetarian twist. Each protein adds its unique flavor, making the dish versatile and fun. You now have a clear guide to making delicious stuffed shells. We covered essential ingredients, preparation steps, and tips to enhance flavor. Remember to mix in your favorite veggies or cheeses to suit your taste. Don't forget the storage and serving ideas to make meal prep easy. Enjoy your creamy, cheesy dish with friends and family, and be sure to show off your cooking skills! Happy cooking!

Loaded Chicken Alfredo Stuffed Shells

Indulge in the ultimate comfort food with these Loaded Chicken Alfredo Stuffed Shells! Perfectly jumbo shells are filled with a creamy mix of shredded chicken, ricotta, and spinach, all smothered in Alfredo sauce and topped with bubbly mozzarella. This delicious recipe is easy to make and perfect for family dinners or gatherings. Click to explore the full recipe and impress your loved ones with this cheesy delight!
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Ingredients
  

20 jumbo pasta shells

2 cups cooked chicken, shredded

1 cup ricotta cheese

1 cup shredded mozzarella cheese (plus extra for topping)

1 cup Alfredo sauce (store-bought or homemade)

1/2 cup grated Parmesan cheese

1 cup fresh spinach, chopped

2 cloves garlic, minced

Salt and pepper to taste

1 teaspoon Italian seasoning

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

      In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, half of the Alfredo sauce, chopped spinach, minced garlic, Italian seasoning, salt, and pepper. Mix until well incorporated.

        Take each cooked shell and fill it generously with the chicken and cheese mixture. Place the stuffed shells seam-side up in a greased 9x13 inch baking dish.

          Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle additional mozzarella and Parmesan cheese on top.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

              Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                Once done, remove from the oven and let cool slightly before garnishing with fresh chopped parsley.

                  Prep Time, Total Time, Servings: 20 mins | 50 mins | Serves 4-6