Name: Chicken Alfredo Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 15 oz ricotta cheese; 1 egg; 1 tsp basil; 1 tsp oregano; 3/4 cup parmesan cheese ((divided)); 2 cups shredded chicken ((seasoned with a little salt and pepper)); 1 15 oz jar Bertolli ® Alfredo Sauce; 1 cup shredded mozzarella cheese

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Chicken alfredo stuffed shells are stuffed full of ricotta and shredded chicken all covered in creamy alfredo sauce and cheese! Such a delicious dinner or lunch!

This week I decided to combine two of my favorite meals – chicken alfredo and stuffed shells. These chicken alfredo stuffed shells are one of my new favorite dinners because they are easy and so delicious!

Pin these chicken alfredo stuffed shells for later!

I slightly altered my chicken alfredo lasagna roll ups recipe to make this chicken alfredo stuffed shells recipe, because lets be honest, I love pasta in all forms these stuffed shells included.

I don’t care if its fettuccine, stuffed shells, lasagna, orzo or penne, I am a noodle lover and thankfully Nate and Colby are too. In fact noodles are one of the few meals I know that Colby will always eat, so I’m often whipping up a quick pot of pasta noodles for lunch, or making a bigger batch on Mondays for the rest of the week. Then I’ll usually just use some leftover or store bought pasta sauce from the fridge and we are happy campers.

For these stuffed shells I used a jar of Alfredo sauce from the store, to make sure that our dinner was done in a jiffy. But you could of course use your favorite homemade alfredo sauce for extra creamy deliciousness.

You can also make these extra easy by using rotisserie chicken meat in the filling, instead of cooking up your own chicken breasts. But do whichever you prefer.

To make these stuffed shells, you’ll cook up some jumbo shells in a big pot of water till they are cooked al dente. Then drain the shells and set them aside.

Then throw together your filling mixture. You’ll need ricotta, parmesan cheese, cooked chicken, an egg, and some Italian seasonings. Spread some of the alfredo sauce onto the bottom of a baking pan. Then stuff about 2 tablespoons of the mixture into each of the cooked noodles. A super quick and slightly less messy way to fill the shells is to scoop the filling into a ziplock bag, then snip a large end of one corner off and squeeze them into the shells. Then place them into the alfredo sauce in the pan.

Top the shells with even more creamy sauce, and shredded cheese and bake them up until the cheese is melted and the inside filling is nice and hot throughout.

I used about 25 shells, which didn’t quite fit nicely into my pan so I had to stuff a few in between others to use up all my filling.

How long do chicken alfredo stuffed shells stay good?

These chicken alfredo shells can stay in the fridge, in a covered container for about 3 to 4 days.

How to freeze chicken alfredo stuffed shells?

You can freeze the shells for 3 to 4 months. You’ll want to prepare the pan up to the point of baking, then cover it well with plastic wrap, then foil, (or a tight lid) and freeze.

The shells will bake for about 35-40 minutes then remove the foil and continue baking to melt the cheese on top, and get the filling nice and hot throughout.

Sometimes I like to split the shells up into two smaller pans, then I can bake up one batch the day I make them, and freeze the other batch for another night.

PIC

What to serve with chicken alfredo stuffed shells?

We served the shells with some quick and easy garlic bread sticks and it was such a delicious meal that the whole family just loved!

You can also serve it with a nice salad, roasted vegetables, or a fruit salad.