Chicken Alfredo Stuffed Shells
These chicken alfredo stuffed shells are jumbo shell pasta filled with a chicken and cheese mixture, then smothered in homemade alfredo sauce and baked to perfection. Add bacon, tomatoes and herbs as a finishing touch and watch the rave reviews come in
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 12 ounces jumbo shells pasta cooked according to package directions
- 2 cups cooked shredded chicken
- 1 container ricotta cheese
- 1 1/2 cups shredded mozzarella cheese divided use
- 1 cup grated parmesan cheese divided use
- 2 teaspoons dried Italian seasoning
- salt and pepper to taste
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 1 cup heavy cream
- 4 slices bacon cooked and crumbled
- 1/2 cup diced tomatoes
- 2 tablespoons chopped parsley
- cooking spray
INSTRUCTIONS
- Preheat the oven to 375 degrees. Coat a 9"x13" pan with cooking spray.
- In a large bowl, stir together the chicken, ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, Italian seasoning and salt and pepper to taste.
- Melt the butter in a large pan over medium heat. Whisk in the flour and cook for 1 minute.
- Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened.
- Add the remaining 3/4 cup parmesan cheese to the milk mixture, along with salt and pepper to taste.
- Stir until cheese has melted.
- Spread 1/3 of the sauce into the bottom of the prepared pan.
- Spoon the chicken filling into the jumbo shells, and arrange the shells in a single layer in the pan.
- Spoon the remaining sauce over the top and sprinkle with 1 cup mozzarella cheese.
- Bake, uncovered, for 25 minutes or until pasta is bubbly and cheese has just started to brown.
- Sprinkle the bacon, tomatoes and parsley over the top, then serve.
Full Recipe:Click here
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