Description
Jumbo pasta shells filled with savory chicken and ricotta, smothered in homemade Alfredo sauce, and baked to golden perfection.
Ingredients
Scale
- 1 (12-ounce) box jumbo pasta shells
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
- 1 (15-ounce) container ricotta cheese
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (1 stick) unsalted butter
- 4 cloves garlic, minced
- 3 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for topping
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Fresh parsley, chopped
- Red pepper flakes
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook according to package directions, usually around 8-10 minutes, or until al dente. Drain and rinse with cold water to stop cooking and prevent sticking. Lay out on a baking sheet lined with parchment paper or a clean kitchen towel.
- Prepare the Chicken: Cook and shred chicken breasts. Set aside.
- Make the Filling: In a large bowl, combine ricotta cheese, Parmesan cheese, heavy cream, parsley, garlic powder, salt, and pepper. Mix well. Add shredded chicken and stir until combined. Taste and adjust seasonings.
- Make the Alfredo Sauce: In a large saucepan or Dutch oven, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat to low and simmer gently for 5-7 minutes, until slightly thickened. Gradually whisk in Parmesan cheese until melted and smooth. Stir in nutmeg, salt, and pepper. Taste and adjust seasonings.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Assemble the Shells: Spoon a generous amount of chicken Alfredo filling into each cooked jumbo shell.
- Arrange in Baking Dish: Spread a thin layer of Alfredo sauce on the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in a single layer in the baking dish.
- Cover with Sauce: Pour the remaining Alfredo sauce over the stuffed shells, making sure they are evenly coated.
- Add Cheese (Optional): Sprinkle additional grated Parmesan cheese over the top of the shells.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
- Rest: Let the stuffed shells rest for 5-10 minutes before serving.
- Serve: Garnish with fresh chopped parsley and red pepper flakes, if desired. Serve hot.
Notes
- Make Ahead: Assemble the stuffed shells ahead of time and store in the refrigerator for up to 24 hours. Add 10-15 minutes to baking time if baking from cold.
- Freezing: Assemble in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
- Vegetarian Option: Substitute chicken with sautéed vegetables like mushrooms, spinach, or zucchini.
- Spicy Kick: Add a pinch of red pepper flakes to the Alfredo sauce or filling.
- Cheese Variety: Experiment with different cheeses in the filling, such as mozzarella or provolone.
- Herb Infusion: Infuse the Alfredo sauce with fresh herbs like thyme or rosemary.
- Sauce Too Thick: Add a little more heavy cream to thin it out.
- Sauce Too Thin: Simmer for a few more minutes to allow it to thicken.
- Shells Sticking: Rinse the cooked shells with cold water to prevent sticking.
- Filling Too Dry: Add a little more heavy cream or ricotta cheese.
- Prep Time: 30 minutes
- Cook Time: 45 minutes