Chicken Alfredo Stuffed Shells (Print Version)
# Ingredients:
01 -
12 ounces jumbo pasta shells.
02 -
2 cups cooked chicken breasts, chopped into cubes.
03 -
15 ounces ricotta cheese.
04 -
1½ cups mozzarella cheese, divided.
05 -
2¼ cups grated parmesan cheese, divided.
06 -
2 eggs.
07 -
4 tablespoons butter.
08 -
2 tablespoons flour.
09 -
2 cups milk.
10 -
1 cup heavy cream.
11 -
2 cloves garlic, minced.
12 -
2 tablespoons fresh parsley, chopped.
13 -
Salt and pepper, to taste.
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 9x13 inch baking dish and set it aside.
02 -
Bring a large pot of water to a boil. Add a generous pinch of salt and cook the pasta shells according to the package directions. Drain and rinse with cold water to prevent sticking.
03 -
In a medium bowl, combine the ricotta, 1 cup of mozzarella, 1 cup of parmesan, eggs, cooked chicken, and a pinch of salt and pepper.
04 -
In a large skillet over medium heat, melt the butter. Whisk in the flour and cook until the mixture is golden brown. Gradually whisk in the milk, followed by the heavy cream, 1 cup of parmesan, garlic, and parsley. Cook, stirring constantly, until the sauce thickens.
05 -
Spread 1 cup of the sauce in the bottom of the prepared baking dish. Stuff each shell with the chicken and cheese mixture and arrange them in the dish.
06 -
Pour the remaining sauce over the stuffed shells and sprinkle with the remaining mozzarella and parmesan cheese.
07 -
Bake for 25-30 minutes, until the sauce bubbles and the cheese is golden brown. Garnish with extra parsley, if desired, and serve warm.
# Notes:
01 -
For the chicken: Use grilled, baked, or pan-fried chicken. Even rotisserie will work!.
02 -
To prevent the shells from sticking, rinse them with cold water immediately after draining.
03 -
Storage: Keep the stuffed shells in an airtight container in the refrigerator for up to 3 days.