Chicken Alfredo Stuffed Shells PRINT
These pasta shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, I simply serve salad on the side.—Michele Sheppard, Masontown, PA
|1||package (12 ounces) jumbo pasta shells|
|1-½||pounds boneless skinless chicken breasts, cut into ½-inch cubes|
|2||tablespoons olive oil, divided|
|½||pound sliced baby portobello mushrooms|
|1||egg, lightly beaten|
|1||carton (15 ounces) ricotta cheese|
|3-¼||cups grated Parmesan cheese, divided|
|1||cup (4 ounces) shredded part-skim mozzarella cheese|
|1||teaspoon dried parsley flakes|
|½||cup butter, cubed|
|2||garlic cloves, minced|
|2||cups heavy whipping cream|
•Cook pasta according to package directions.
• Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings. • Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13-in. x 9-in. baking dish. Top with chicken and mushrooms. • In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened. • Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. • If desired, cover and freeze unbaked shells for up to 1 month.
•To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 10 servings.