Cheesy Baked Chicken Alfredo Stuffed Shells (Edit recipe)

These Simple Cheesy Baked Chicken Alfredo Stuffed Shells are super easy to prep and make for one of the best warm and comforting dinners. PLUS, it freezes well, so make a double batch and freeze one for later!

20 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1570
Fat:	59 g
Carbohydrates:	179 g
Protein:	90 g
Cholesterol:	186 g
Sodium:	1809 mg
Fiber:	8 g
Sugars:	16 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 5

Ingredients

20 whole Pasta Shells, jumbo-sized
4 Tbsp Unsalted Butter
1 Tbsp Garlic, minced
.25 cup All Purpose Flour
1 pint Half and Half
1 cup Parmesan Cheese, grated, (divided use)
1 tsp Kosher Salt
.25 tsp Black Pepper
.25 tsp ground Nutmeg
2 cups Rotisserie Chicken, shredded
2 cups Mozzarella Cheese, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375˚ and bring a large pot of water to boil over medium-high heat on the stovetop for the pasta. If you haven't shredded your cheese and chicken, this is a good time to do that.
Add salt to the boiling water, along with the shells, and cook them 2 minutes less than the package directions. Make sure to add a few more shells than just 20, just in case they rip during cooking.
While the shells cook, melt the butter in a medium-sized saucepan over medium heat until it stops foaming.
Add the garlic and saute for 30-60 seconds until it becomes fragrant.
Sprinkle the flour over the top of the garlic and whisk for 1 minute to allow the flour to cook and absorb the butter.
Slowly whisk in the half and half until it's completely combined, then let it simmer, for 1-2 minutes, while whisking until it thickens.
Remove from the heat and stir in u00bd cup of the parmesan cheese with the salt, pepper, and nutmeg.
When the pasta is done, take 1 cup of the cooking water and whisk it into the alfredo sauce. Drain the remaining water from the shells and then rinse them briefly to prevent sticking.
In a 9x13 or 4-quart casserole dish, add about 1 cup of the alfredo sauce to coat the bottom of the pan. This will prevent the shells from sticking to the pan.
In a medium bowl, combine the shredded chicken with half of the mozzarella cheese and half of the remaining parmesan cheese.
Stuff the chicken and cheese mixture into the cooked shells and place in the pan (open side up) on top of the alfredo.
Once all 20 shells are stuffed and in the pan, pour the remaining alfredo sauce evenly over the top.
Sprinkle the remaining mozzarella and parmesan cheese over the top and cover the pan tightly with aluminum foil.
Bake the shells in the preheated oven for 25-30 minutes until the cheese is melted and bubbly. The broiler can be turned on for a few minutes at the end to brown the cheese, if desired.

Notes

Sauce - 3 cups of jarred alfredo sauce can be used in place of the homemade sauce. Red sauce can also be substituted for the alfredo or you can mix half and half for a pink sauce version. Cheese - Fontina, provolone or ricotta cheeses can be mixed in with the other cheeses. Vegetables - A couple handfuls of fresh spinach can be mixed into the alfredo or chopped up broccoli florets can be steamed and mixed into the filling. Leftovers - Keep them in an airtight container in the fridge for 3-5 days. Reheat in the oven or microwave until heated through. Freezer - Wrap the pan of fully assembled and unbaked stuffed shells tightly in plastic wrap and then in foil. They will keep in the freezer for 2-3 months. Thaw completely in the refrigerator and then bake, covered in foil, at 375˚F for 45 minutes until the cheese is melted and bubbly.