Best Stuffed Chicken Breast Alfredo With A Creamy Cheese Twistragu Recipes

CHICKEN ALFREDO STUFFED SHELLS

Chicken Alfredo Stuffed Shells image

Wonderfully cheesy and creamy, these chicken alfredo stuffed shells are all kinds of delicious. Simple and easy to make, they are perfect for a comfort food dinner.

Provided by Becky Hardin

Time 55m

Number Of Ingredients 13

Ingredients

12 oz Jumbo pasta shells
2 cups chopped cooked chicken breasts
1 15 oz carton ricotta cheese
1 ½ cups mozzarella (divided)
2 1/4 cups grated parmesan cheese (divided)
2 eggs
4 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup heavy cream
2 cloves garlic (minced)
2 tablespoons fresh parsley
Salt and pepper

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.

Nutrition Facts : Calories 942 kcal, Carbohydrate 54 g, Protein 56 g, Fat 55 g, SaturatedFat 33 g, TransFat 1 g, Cholesterol 268 mg, Sodium 1179 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

STUFFED CHICKEN BREAST ALFREDO WITH A CREAMY CHEESE TWIST#RAGU

Stuffed Chicken Breast Alfredo With a Creamy Cheese Twist#Ragu image

Ragu Recipe Contest Entry: This delicious recipe looks more difficult to make than it really is. Kids call it "fancy" as they devour every creamy bite.

Provided by Tammy

Categories Sauces

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken breasts, thinly sliced
1 teaspoon salt
1/4 teaspoon black pepper
1 bunch arugula, stems removed (12-15 leaves per chicken breast)
4 tablespoons crumbled feta cheese
4 slices bacon, crisply cooked
4 ounces cream cheese spread
1 tablespoon milk
1 (16 ounce) jar ragu alfredo sauce
1 tablespoon grated parmesan cheese
1 tablespoon pine nuts

Steps:

Directions:.
Preheat oven to 350ᵒ.
Season chicken with salt and pepper. On a clean work surface, lay chicken breast flat, smooth sides down. Fill and roll: Layer each breast with 12-15 arugula leaves, one bacon strip tore into pieces, and 1 tablespoon of Feta cheese. Starting at the narrow end, roll up chicken tightly; seal with a toothpick. Transfer chicken to a 2 quart baking dish (or a dish just large enough to hold the chicken) sprayed with non-stick cooking spray.
In a small pot, heat the Ragu and milk on low heat while gradually adding cream cheese. Stir until cream cheese is melted and well incorporated with the Ragu Alfredo Sauce. Slowly pour the sauce over the chicken. Sprinkle chicken with the parmesan cheese and pine nuts.
Bake uncovered 35-40 minutes until chicken is opaque throughout. Let chicken rest for 5 minutes. Remove toothpicks prior to serving. Enjoy!

Nutrition Facts : Calories 429.7, Fat 30.1, SaturatedFat 12.7, Cholesterol 138.1, Sodium 1110, Carbohydrate 2.2, Fiber 0.1, Sugar 1.7, Protein 36.1