Chicken Alfredo Stuffed Shells
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT25M
- Cook Time: 25 Minutes PT40M
- Total Time: 40 Minutes
- Difficulty: Novice
- Serves: 8 people
- Cuisine: American
PreHeat oven to 350°F.Cook pasta until al dente, per package instructions. Drain.In a large bowl, mix together the eggs, ricotta cheese, half the mozzarell
For the Stuffed Shells
Ingredients:
- 1 package (12 ounces) jumbo pasta shells, cooked al dente
- 2 large eggs, beaten
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 tablespoon dried parsley
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 3 cups rotisserie chicken
Directions:
- PreHeat oven to 350°F.
- Cook pasta until al dente, per package instructions. Drain.
- In a large bowl, mix together the eggs, ricotta cheese, half the mozzarella, half the Parmesan, parsley, salt, pepper, and chicken until well combined.
- Set aside.
For the Alfredo Sauce
Ingredients:
- 2 tablespoons salted butter
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
Directions:
- In a large saucepan, melt butter then add cream, salt, and pepper.
- Bring to a slow rolling boil.
- Reduce heat and boil gently for 3-5 minutes or until the mixture begins to thicken.
- Remove from heat and stir in 1/2 cup grated Parmesan cheese.
To Assemble the Shells
Directions:
- Stuff each jumbo shell with the chicken mixture and place in a greased 9x13-inch baking pan.
- Pour the alfredo sauce and reserved mozzarella and Parmesan cheeses over the stuffed shells.
- Bake for 25 minutes, or until bubbly.