Chicken Alfredo Stuffed Shells
This recipe for cheesy stuffed shells with chicken and creamy alfredo sauce will be everyone's new favorite weeknight dinner! This meal is budget-friendly and freezes well so it's great for meal prep, and I share easy tips to make it stretch to feed a crowd.
Preheat the oven to 375F.
Cook the pasta shells to al dente according to the package directions. Drain and set aside. (If desired, toss them with a drizzle of olive oil after draining to help prevent them from sticking and tearing when you try to stuff them.)
Make the Alfredo Sauce:
Add the butter to a large skillet over medium-low heat. Once melted, add the garlic and cook 1 minute, stirring constantly.
Add the cream and milk, and bring up to a gentle simmer, whisking frequently.
Whisk in 3/4 cup parmesan cheese a little at a time until it’s fully incorporated and the sauce is thickened.
Make the Filling and Stuff the Shells:
Add 1/3 of the alfredo sauce, 3/4 cup mozzarella, the ricotta, egg, chicken, salt, dried Italian herb seasoning, black pepper, and parsley to a large bowl. Stir to mix well.
Spread 1/3 of the alfredo sauce in the bottom of a 9 by 13-inch casserole dish.
Spoon the chicken mixture into the al dente pasta shells, and arrange the filled shells in an even layer in the casserole dish.
Pour the remaining 1/3 of the alfredo sauce evenly across the top of the filled shells. Sprinkle the remaining 1/4 cup parmesan and 1/4 cup mozzarella evenly across the top.
Bake:
Cover with foil, and bake until the casserole is hot and bubbling throughout, about 30 to 40 minutes. If desired, remove the foil and broil a couple minutes to brown the top.
Garnish with fresh parsley and serve.