Chicken Alfredo Stuffed Shells

By jsides

Ingredients

• 25 large pasta shells
• 1/2 cup butter (1 stick)
• 1 cup heavy cream
• 3/4 freshly grated Parmesan cheese
• 1 pound boneless skinless chicken breasts, cooked and shredded
• 1 1/2 cups Ricotta cheese
• 1 cup freshly grated Mozzarella Cheese
• 1/2 cup freshly grated Parmesan Cheese
• 1/2 cup freshly grated Romano Cheese
• 1 egg
• Salt & pepper
• Fresh basil, roughly chopped or torn
• Fresh parsley, roughly chopped or torn

Details

Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from yellowblissroad.com

Preparation

Step 1

Instructions
Boil pasta shells to almost al dente (about 9 minutes). Drain water and lay on a flat surface to dry and cool.
While the pasta shells are cooling, make the alfredo sauce and the chicken
filling.
Melt the butter over medium heat in a medium saucepan. Add cream and bring to a gentle boil. Remove from heat and stir in the ¾ cup Parmesan cheese. Set aside. Sauce will thicken as it stands.
Preheat oven to 350 degrees F. Prepare a 13"x9" baking dish by lightly
spraying with nonstick cooking spray.
Combine Mozzarella, Romano and Parmesan together. Reserve about ⅓ cup for topping. In a large bowl, combine cheese mixture and Ricotta Cheese with the egg and a pinch pf salt and pepper. Stir in shredded chicken.
Spoon half of the Alfredo sauce into the bottom of the 13"x9" baking dish. Stuff shells with the chicken mixture (a cookie scoop works really well for this) and arrange in a single layer in the baking dish. Spoon remaining Alfredo sauce over the stuffed shells. Sprinkle with the reserved ⅓ cup cheese mix.
Bake in the preheated 350 degree oven for 15-20 minutes, or until cheese is lightly browned and bubbly.
Garnish with fresh basil and parsley, if desired.

Instructions