Ingredients
Scale
Let’s keep it real with ingredients you might already have on hand, or can easily find in your local grocery store. Here’s what you’ll need:
- 12 jumbo pasta shells
- 2 cups cooked, shredded chicken (a rotisserie chicken works wonders)
- 2 cups Alfredo sauce (homemade or your favorite store-bought brand)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Feel free to swap the ricotta for cottage cheese or add a handful of spinach for a veggie boost. Remember, it’s your kitchen, your rules!
Instructions
Don’t worry if your kitchen gets a little messy—mine always does! Here’s how to whip up this comforting classic:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with oil or butter.
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir until well combined.
- Fill each cooked shell with the chicken mixture, being generous with the filling.
- Pour half of the Alfredo sauce into the prepared baking dish, spreading it evenly to coat the bottom.
- Arrange the stuffed shells in the dish, open side up. Pour the remaining Alfredo sauce over the top of the shells.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh parsley if desired, and let them cool slightly before serving.
And voilà! Dinner is served, with love and just the right amount of imperfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken Alfredo Stuffed Shells, recipe, cooking, food
