Chicken Alfredo Stuffed Shells

Chicken Alfredo stuffed shells filled with ricotta and mozzarella, covered in creamy Alfredo sauce, and baked until bubbling for an easy family dinner.

Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 16 shells jumbo pasta shells
• 2 cups cooked chicken
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 1.5 cups alfredo sauce
• 0.25 cup parmesan cheese
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon garlic powder

Cooking instructions

1. Preheat the oven to 375°F. Bring a large pot of salted water to a boil. (about 10 min) — 375°F
2. Boil the pasta shells until just tender, following the package timing. Drain and cool briefly until easy to handle. (about 10 min) — boiling
3. Combine the cooked chicken, ricotta, black pepper, and garlic powder in a bowl. (about 3 min)
4. Spread 1 cup Alfredo sauce in a 9-by-13-inch baking dish. Stuff each shell with the chicken mixture and arrange the shells in the dish. (about 5 min)
5. Pour the remaining Alfredo sauce over the shells. Sprinkle with mozzarella and Parmesan. (about 2 min)
6. Bake uncovered until the sauce is bubbling and the cheese is melted, about 25 minutes. (about 25 min) — 375°F
7. Rest the baked shells for 5 minutes before serving. (about 5 min)