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Imagine a plate piled high with jumbo pasta shells, each one generously stuffed with a rich mixture of creamy cheeses and succulent chicken. The dish is then baked to perfection, allowing the flavors to meld beautifully while the cheese on top becomes bubbly and golden. There's something irresistibly comforting about a meal like this—it warms the heart and fills the stomach, making it a go-to choice for any occasion. Whether you're hosting a dinner party, feeding a hungry family, or simply treating yourself to a delicious meal, Creamy Chicken Alfredo Stuffed Shells are sure to impress.

Chicken Alfredo Stuffed Shells

Indulge in the comforting goodness of Creamy Chicken Alfredo Stuffed Shells, the perfect dish for any occasion. These jumbo pasta shells are filled with a rich blend of creamy cheeses and succulent chicken, all coated in a velvety Alfredo sauce. With its bubbly, golden top, this easy-to-make recipe promises to delight both family and friends alike. Enjoy the satisfying flavors and elegant presentation while creating memorable moments at your dinner table.
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Ingredients
  

20 jumbo pasta shells

2 cups cooked, shredded chicken

1 cup ricotta cheese

1 cup shredded mozzarella cheese (plus additional for topping)

½ cup grated Parmesan cheese (plus extra for topping)

2 cups Alfredo sauce (store-bought or homemade)

2 cloves garlic, minced

1 teaspoon dried Italian herbs (mix of oregano, basil, and thyme)

Salt and pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat Oven: Start by preheating your oven to 375°F (190°C) to ensure it's ready for baking.

    Cook Pasta: In a large pot, bring a generous amount of salted water to a rolling boil. Carefully add the jumbo shells and cook them according to the package instructions until they are al dente. Once cooked, drain the shells and set them aside to cool slightly, about 5 minutes.

      Prepare Filling: In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, minced garlic, dried Italian herbs, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well incorporated and creamy.

        Stuff Shells: Take each cooled pasta shell and carefully scoop in about 2 tablespoons of the chicken and cheese filling. Ensure each shell is generously filled for maximum flavor.

          Set Up Baking Dish: Pour 1 cup of Alfredo sauce into the bottom of a 9x13-inch baking dish. Spread the sauce evenly to create a delicious base for the stuffed shells.

            Arrange Stuffed Shells: Place each stuffed shell into the baking dish, arranging them seam side up. Once all shells are in place, pour the remaining Alfredo sauce evenly over the stuffed shells, ensuring that each one is covered.

              Add Cheese Toppings: Sprinkle the reserved mozzarella and Parmesan cheese generously over the top of the sauce, creating a delicious, cheesy crust.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue to bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

                  Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool for 5 minutes. Garnish with freshly chopped parsley for a pop of color and freshness before serving hot.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings

                      - Presentation Tips: Serve on a large platter, drizzling any extra Alfredo sauce over the top, and sprinkle with additional parsley for a vibrant finish. Enjoy!