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Chicken Alfredo Stuffed Shells

Name: Chicken Alfredo Stuffed Shells
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 10 servings.
Cuisine: Europe, Italian
Ingredients: 1 package (12 ounces) jumbo pasta shells; 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes; 2 tablespoons olive oil, divided; 1/2 pound sliced baby portobello mushrooms; 1 large egg, lightly beaten; 1 carton (15 ounces) ricotta cheese; 3-1/4 cups grated Parmesan cheese, divided; 1 cup shredded part-skim mozzarella cheese; 1 teaspoon dried parsley flakes; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup butter, cubed; 2 garlic cloves, minced; 2 cups heavy whipping cream

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Total Time

Prep: 45 min. Bake: 40 min.

Makes

10 servings

These pasta shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, I simply serve salad on the side.—Michele Sheppard, Masontown, PA

Chicken Alfredo Stuffed Shells Recipe photo by Taste of Home

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Ingredients

1 package (12 ounces) jumbo pasta shells
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream

Directions

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.

Nutrition Facts

1 cup: 684 calories, 45g fat (26g saturated fat), 195mg cholesterol, 805mg sodium, 32g carbohydrate (5g sugars, 2g fiber), 38g protein.

Chicken Alfredo Stuffed Shells

Ingredients

Directions

Nutrition Facts

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