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- 12 large jumbo 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 tablespoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You might want to switch up the cheese. Try using goat cheese for a tangy twist. Cream cheese or cottage cheese can also work for a different texture. For the Alfredo sauce, make your own with cream, butter, and garlic for a fresh taste. You can add veggies for more nutrition. Spinach or cooked broccoli blends well with the filling. You could even toss in some diced bell peppers for color and crunch. These simple swaps keep your dish exciting and healthy! 1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. 2. Cook the jumbo pasta shells as the package says, until they are al dente. Drain and set them aside. 1. In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, garlic powder, Italian seasoning, and salt and pepper. Mix well until combined. 2. Carefully stuff each cooked pasta shell with the chicken mixture. Place them in the prepared baking dish. 1. Pour the Alfredo sauce evenly over the stuffed shells. Make sure each shell is well covered. 2. Sprinkle the remaining mozzarella cheese and the parmesan cheese on top. 3. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. 4. After 20 minutes, remove the foil. Bake for an additional 10 minutes until the cheese is bubbling and golden. 5. Once done, take it out of the oven. Let it sit for 5 minutes before serving. 6. Garnish with freshly chopped parsley before serving. - To keep pasta shells from sticking, cook them until just al dente. - After cooking, rinse them under cold water. This cools them and stops cooking. - Lightly coat them with oil if needed. This helps them stay separate. - For shredding chicken fast, use two forks to pull apart the meat. - You can also use a stand mixer with a paddle attachment for quicker shredding. - To make your homemade Alfredo sauce, melt butter in a pan over medium heat. - Add minced garlic and cook until fragrant, then whisk in heavy cream. - Stir in grated Parmesan cheese and season with salt and pepper. - For reheating leftovers, use a microwave or oven. - In the microwave, heat in short bursts to avoid drying. - In the oven, cover with foil and heat at 350°F until warm. - For garnishing, sprinkle fresh parsley on top before serving. - You can also add extra Parmesan for a nice look. - Serve with a side salad or garlic bread for a complete meal. - Arrange stuffed shells on a platter for a beautiful display. {{image_2}} You can easily spice up your Chicken Alfredo stuffed shells. To make spicy Alfredo chicken stuffed shells, add red pepper flakes to the Alfredo sauce. This adds a nice kick and depth to the dish. You can also add some sautéed jalapeños for even more heat. If you want a healthier option, try adding fresh spinach or kale to the chicken filling. This boost of greens not only adds nutrients but also brings great color to your dish. For those who need gluten-free options, use gluten-free pasta shells. Many brands offer great alternatives that taste just as good. If you follow a low-carb or keto diet, consider using zucchini noodles or cauliflower shells. These options keep the spirit of the dish while fitting your dietary needs. You can switch up the protein in your stuffed shells, too. Ground turkey or beef works great if you want a different taste. Cook the meat before mixing it with the cheese and other ingredients. If you want a vegetarian version, consider using mushrooms or lentils. These ingredients add a hearty texture and rich flavor. They make the dish filling while keeping it meat-free. To store leftovers, let the Chicken Alfredo stuffed shells cool to room temperature. Place them in an airtight container. You can keep them in the fridge for about 3 to 4 days. If you want to keep them fresh longer, consider freezing them instead. Freezing stuffed shells is easy. First, let them cool completely. Then, place them in a freezer-safe container. Make sure to label the container with the date. They will stay good for about 2 to 3 months. When you are ready to enjoy them, thaw them in the fridge overnight. To reheat, place them in the oven at 350°F (175°C) until warm. Use glass or plastic containers for storing leftovers. These are best for keeping food fresh. If you want to keep the sauce separate, use a smaller container for it. This way, the shells stay firm, and the sauce stays tasty! Chicken Alfredo Stuffed Shells bake for about 30 minutes total. You first cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an extra 10 minutes. This allows the cheese to melt and become golden. Yes, you can make stuffed shells ahead of time! Here are some easy tips: - Prepare the filling and stuff the shells. - Place them in the baking dish and cover with sauce. - Wrap the dish in plastic wrap and store it in the fridge. - Bake them the next day. Just add a few extra minutes to the baking time. If you don’t have ricotta, don’t worry! You can use: - Cottage cheese, which gives a similar texture. - Cream cheese for a richer taste. - Mascarpone cheese for a smooth and creamy filling. - Greek yogurt for a healthier option with a tangy flavor. This blog post covered how to make tasty Chicken Alfredo Stuffed Shells. We listed the ingredients, shared step-by-step instructions, and provided helpful tips. You learned about variations and storage methods for leftovers. Consider trying different flavors or ingredients to make this dish your own. Cooking is about creativity and fun! Enjoy your meal and share it with loved ones.

Chicken Alfredo Stuffed Shells

Indulge in a comforting dish with these Chicken Alfredo Stuffed Shells! This easy recipe combines tender jumbo pasta shells filled with a creamy mixture of chicken, ricotta, and mozzarella, all topped with delicious Alfredo sauce. Perfect for family dinners or cozy gatherings, this meal will impress your guests. Discover step-by-step instructions to whip up this delightful dish and bring the Italian flavors to your table. Click to explore the full recipe now!
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Ingredients
  

12 large jumbo 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 (store-bought or homemade)

1 tablespoon 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) and lightly grease a 9x13 inch baking dish.

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

      In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, garlic powder, Italian seasoning, and salt and pepper. Mix until well combined.

        Carefully stuff each cooked pasta shell with the chicken mixture and place them in the prepared baking dish.

          Pour the Alfredo sauce evenly over the stuffed shells, making sure each shell is well covered.

            Sprinkle the remaining mozzarella cheese and the parmesan cheese over the top of the sauced shells.

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

                Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.

                  Once done, remove from the oven and let it sit for 5 minutes before serving.

                    Garnish with freshly chopped parsley before serving.

                      Prep Time: 15 mins | Total Time: 50 mins | Servings: 4-6