Chicken Alfredo Stuffed Shells Recipe

Name: Chicken Alfredo Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (12 ounces) jumbo pasta shells; 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes; 2 tablespoons olive oil, divided; 1/2 pound sliced baby portobello mushrooms; 1 large egg, lightly beaten; 1 carton (15 ounces) ricotta cheese; 3-1/4 cups grated Parmesan cheese, divided; 1 cup shredded part-skim mozzarella cheese; 1 teaspoon dried parsley flakes; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup butter, cubed; 2 garlic cloves, minced; 2 cups heavy whipping cream

Servings: persons

1 package (12 ounces) jumbo pasta shells
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream

1
Cook pasta according to package directions.
2
Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings.
3
Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. baking dish. Top with chicken and mushrooms.
4
In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened.
5
Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350u00b0 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
6
If desired, cover and freeze unbaked shells for up to 1 month.
7
To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.

1476

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 package (12 ounces) jumbo pasta shells, 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes, 2 tablespoons olive oil, divided, 1/2 pound sliced baby portobello mushrooms, and more.

Yes, Chicken Alfredo Stuffed Shells falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Alfredo Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions