Coming from an Italian background, I am no stranger to stuffed shells. The kind that graced my table as a kid were stuffed with ricotta and covered with a robust marinara sauce. I decided to switch things up a little and replace the tomato sauce with a white alfredo sauce and the results were spectacular. Try this Chicken Alfredo Stuffed Shells recipe and see if your family loves it as much as mine did. Family friendly recipes like this one are great to take a new mom or a sick friend. Good old fashioned comfort food at its best! For more Italian recipes check out our Toasted Italian Sandwich and Tortellini Salad Skewers.
Chicken Alfredo Stuffed Shells
Start off by mixing your cooked, chopped chicken with the ricotta in a large bowl.
I used a 9x13 casserole dish for this chicken alfredo stuffed shells recipe.
I never use all the shells that I boil because a few always end up falling apart in the pot or tearing as I am filling them. Even so, I always have enough left intact to fill up a casserole dish. Just make sure to boil a few more shells than you think you will need.
You can make your own alfredo sauce if you wish, but a jarred alfredo sauce is a good shortcut that still tastes yummy.
To lighten up this chicken alfredo stuffed shells recipe a bit, I used a light ricotta, light alfredo sauce and part skim mozzarella cheese. You can make these small changes without sacrificing taste.
These Chicken Alfredo Stuffed Shells make a great main course or side dish. They are really filling too!
We had leftovers of these delicious stuffed shells and they heat up easily in the microwave. These can be refrigerated for a few days.
Chicken Alfredo Stuffed Shells
- 8 oz large shells
- 1 teaspoon olive oil
- ½ lb chicken
- 1 cup alfredo sauce
- 1 ¾ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Boil water and cook shells according to package directions. Drain and set aside.
- Cut the chicken breasts into chunks and cook on medium heat in olive oil.
- When the chicken is cooked, chop into smaller pieces.
- In a medium bowl, mix ricotta and chicken.
- Fill each shell with a rounded tablespoon of the ricotta/chicken mixture.
- Pour ¼ cup of alfredo sauce into a 9x13 casserole dish and spread to cover the bottom. Fill the casserole dish with the stuffed shells.
- Pour ¾ cup of alfredo sauce over the stuffed shells. Cover with foil and bake in a 350 degree oven for 30 minutes.
- Remove from oven and add 1 cup of shredded mozzarella on top. Bake for 15 minutes uncovered.
I make a ton of casseroles and I wanted to share some of my must have items with you. This 2 in 1 casserole dish can be used with disposable trays which make clean up a breeze. You can also stack them when you are transporting multiple dishes.
When appearance matters, these stoneware baker casserole dishes in a variety of colors bring a pop to any table. Add a splash of color and go from oven to table.
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