Homemade stuffed shells are easier than they sound. Plus this is so delicious any work needed more than pays itself!!
Chicken Alfredo Stuffed Jumbo Shells
Pasta:
25 jumbo pasta shells
Filling:
16 Oz Whole Milk Ricotta
8 Oz Mozzarella , plus additional for topping
2 Cups chopped cooked chicken breast
1/2 Cup Parmigiana Reggiano, grated
2 Large Eggs
1/2 tsp Salt
1 tsp Garlic Powder
Pepper
2 TBL Fresh flat leaf parsley
Olive Oil
TBL butter
Alfredo Sauce
1 Stick of butter
2 Cups Heavy Cream
4 Oz Cream Chesse
2 cloves crushed garlic
2 tsp Garlic powder
1 Cup Parmigiana Reggiano, grated
Pinch of pepper
Preheat oven to 450 degrees.
Bring and 6 cups water to a boil. Add 2 Tablespoons of salt. Add pasta and boil 9 minutes. Drain and place on parchment lined baking sheet to cool .
Heat skillet add olive oil and a tablespoon of butter. Once butter is melted, add chicken breast that has been salt and peppered. Cook for about 3-4 minutes per side until done. Set aside to cool.
For the sauce, In a high sides skillet add heavy cream, butter and cream cheese. Cook on medium low heat until the cream cheese is melted and its smooth. Add garlic powder and crushed garlic as well as pepper. Whisk and cook 2-3 minutes. Turn off the heat add whisk in the cheese until smooth.
In a large bowl, combine ricotta, mozzarella, Parmigiana, eggs, chicken, salt, garlic powder, chopped parsley and pepper. Stir to combine. Set aside.
Using a spoon scoop filling into each shell and lay in a 13×9 inch baking dish. Once all shells have been stuffed ladle sauce evenly over each shell. Top with mozzarella and parmigiana cheeses. Bake, uncovered, for 35 to 40 minutes until the cheese on top is golden. Enjoy