Description
A creamy and cheesy dish with chicken stuffed inside pasta shells, topped with Alfredo sauce.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 cups Alfredo sauce
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Cook pasta shells according to package instructions, then drain and set aside.
- In a bowl, mix chicken, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each shell with the chicken mixture.
- Spread Alfredo sauce in a baking dish and place stuffed shells on top.
- Drizzle with olive oil and bake for 20-25 minutes until bubbly.
- Serve warm.
Notes
- Use leftover rotisserie chicken for convenience.
- Add spinach for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 shells
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
Keywords: chicken Alfredo stuffed shells, pasta recipe, cheesy chicken dish