Chicken Alfredo Stuffed Shells

Name: Slow Cooker Chicken Pesto Pasta
Prep time: 10 min
Cook time: 250 min
Total time: 260 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 pound boneless, skinless chicken breasts; 0.333 cup pesto; 0.5 cup chicken broth; 4 ounces cream cheese; 8 ounces penne; 0.333 cup parmesan cheese; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper

Chef

Ingredients

0 of 9 available

Method

1
Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
10 min190°C
2
Boil the pasta shells until just tender, following the package timing. Drain and cool briefly until easy to handle.
10 minboiling
3
Combine the cooked chicken, ricotta, black pepper, and garlic powder in a bowl.
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.
5 min
5
Pour the remaining Alfredo sauce over the shells. Sprinkle with mozzarella and Parmesan.
2 min
6
Bake uncovered until the sauce is bubbling and the cheese is melted, about 25 minutes.
25 min190°C
7
Rest the baked shells for 5 minutes before serving.
5 min

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4 servingsItalian-American

Slow Cooker Chicken Pesto Pasta

Cook

0

quickdinner

Ingredients

0 of 8 available

Method

1
Place the chicken breasts in a 6-quart slow cooker. Add the pesto, chicken broth, kosher salt, and black pepper, turning the chicken to coat. Cover and cook on low for 4 hours, or until the thickest part reaches 165°F (74°C).
4h75°C
2
Transfer the cooked chicken to a bowl and shred it with two forks. Return it to the slow cooker and stir in the cream cheese until melted and smooth.
5 minKeep warm
3
Meanwhile, cook the penne in a large pot of salted boiling water according to the package directions until al dente. Drain well.
10 minBoiling water
4
Stir the drained penne and Parmesan into the slow cooker until the pasta is evenly coated and the cheese has melted. Serve hot.
5 minKeep warm