Chicken Alfredo Stuffed Shells

Get ready for a delicious twist on traditional stuffed shells with this recipe for chicken alfredo stuffed shells! These pasta shells are stuffed with a creamy chicken alfredo filling and topped with a rich sauce and cheese. Perfect for a cozy dinner at home or a meal to impress guests! Let me know if you'ver made these before, or what you might change.
Recipe below

Ingredients:
16 oz jumbo pasta shells

For The Filling:
3 skinless, boneless chicken breast halves (cooked and shredded)
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup ricotta cheese
2 cups shredded Italian cheese blend, divided
2 tablespoons chopped fresh parsley
2 tablespoons heavy whipping cream

For The Alfredo Sauce:
2 cups heavy whipping cream
½ cup unsalted butter
1 tbsp minced garlic
1 teaspoon Italian seasoning
1/2 tsp black pepper
2 ½ cups grated Parmesan cheese, divided

Method:
1) Cook the pasta shells according to package directions. Drain and set aside
2) Stir together ricotta, 1 1/2 cup Italian blend cheese, parsley, 1/2 tsp salt, 1/4 tsp pepper, chicken, and 2 tablespoons cream in a medium bowl. Set aside.
3) Combine 2 cups cream and butter in a large skillet. Bring to a simmer over medium heat and cook for 2 minutes, stirring occasionally. Stir in garlic, Italian seasoning, and 1/2 teaspoon pepper and cook for 1 more minute.
4) Stir in 2 cups of grated parmesan cheese until m elted, then set aside.
5) Add 1 cup of sauce to bottom of 13x9 baking dish. Stuff the shells with the chicken and cheese mixture using a spoon, then arrange in the baking dish seam side up.
6) Pour the remaining alfredo sauce over the stuffed shells. Sprinkle the remaining parmesan and Italian cheese blend over top
7) Bake at 375° for 20-25 minutes. Garnish with fresh parsley and serve with more alfredo sauce if desired. Enjoy.

[homesteadgoddess]

Ingredients:
16 oz jumbo pasta shells

For The Filling:
3 skinless, boneless chicken breast halves (cooked and shredded)
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup ricotta cheese
2 cups shredded Italian cheese blend, divided
2 tablespoons chopped fresh parsley
2 tablespoons heavy whipping cream

For The Alfredo Sauce:
2 cups heavy whipping cream
½ cup unsalted butter
1 tbsp minced garlic
1 teaspoon Italian seasoning
1/2 tsp black pepper
2 ½ cups grated Parmesan cheese, divided

Method:
1) Cook the pasta shells according to package directions. Drain and set aside
2) Stir together ricotta, 1 1/2 cup Italian blend cheese, parsley, 1/2 tsp salt, 1/4 tsp pepper, chicken, and 2 tablespoons cream in a medium bowl. Set aside.
3) Combine 2 cups cream and butter in a large skillet. Bring to a simmer over medium heat and cook for 2 minutes, stirring occasionally. Stir in garlic, Italian seasoning, and 1/2 teaspoon pepper and cook for 1 more minute.
4) Stir in 2 cups of grated parmesan cheese until m elted, then set aside.
5) Add 1 cup of sauce to bottom of 13x9 baking dish. Stuff the shells with the chicken and cheese mixture using a spoon, then arrange in the baking dish seam side up.
6) Pour the remaining alfredo sauce over the stuffed shells. Sprinkle the remaining parmesan and Italian cheese blend over top
7) Bake at 375° for 20-25 minutes. Garnish with fresh parsley and serve with more alfredo sauce if desired. Enjoy.