Best Cheesy Chicken Alfredo Stuffed Shells Recipes

CHEESY CHICKEN ALFREDO STUFFED SHELLS

Steps:

• 1. Cook and dice Chicken Cook and dice Bacon Boil shells Combine Chicken, Bacon, Ricotta, Shredded 5 cheese and 1/2 of chedder (grated) in large bowl. Mix together well. Scoop mixure into shells generously. Pour 1 Jar alfredo into Large rectangle baking pan ( at least 1in deep ) spread to cover dish. Place stuffed shells crease side down snuggly together. Pour remaining sauce over shells. Bake covered at 375 for 30-40 minutes. Remove cover. Sprinkle some parmesan, Grate and top with remaining chedder, Bake until top is golden. Best served with Garlic Bread :)

CHICKEN ALFREDO STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees. Grease a 9x13 inch baking dish and set aside.
• Bring a large pot of water to a boil. Add in a generous pinch of salt and cook the pasta shells according to the package directions. Drain and rinse with cold water to prevent sticking.
• In a medium bowl, stir together the ricotta, 1 cup mozzarella, 1 cup parmesan, eggs, cooked chicken, and a pinch of salt and pepper.
• In a large skillet over medium heat, melt the butter. Whisk in the flour and cook until the mixture turns golden brown. Whisk in the milk, then heavy cream, 1 cup parmesan, garlic and parsley. Cook, whisking constantly, until thickened.
• Spread 1 cup of the sauce in the bottom of the prepared pan. Fill the shells with the chicken and cheese mixture and place them in the pan, seam side down.
• Pour the remaining sauce over the shells and sprinkle with remaining mozzarella and parmesan. Bake for 25-30 minutes until the sauce is bubbling and the cheese is golden brown. Sprinkle with extra parley, if desired, and serve.

CHICKEN ALFREDO STUFFED SHELLS

Steps:

• Preheat oven to 375 degrees. Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.
• In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.
• In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.
• Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!

CHICKEN ALFREDO STUFFED SHELLS

Steps:

• Cook pasta according to package directions., 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., 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., 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., Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly., If desired, cover and freeze unbaked shells for up to 1 month., To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.