Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 6
If you are looking for another quick and easy meal, this amazing chicken Alfredo stuffed shells is a must! Made with only a few ingredients, you can easily make this any time and in no time! Enjoy these perfectly baked pasta shells stuffed with three kinds of cheese and topped with creamy Alfredo sauce for a simple lunch or dinner excellent for the entire family! This is also fancy enough for an impromptu date night.
INGREDIENTS
1 pound boneless skinless chicken breasts cooked and shredded
30 Large Pasta Shells
1 cup freshly grated Mozzarella Cheese
1 1/2 cups cottage cheese
1/2 cup shredded Romano Cheese
1/2 cup shredded Parmesan Cheese
1 egg, beaten
15 ounces jar garlic Alfredo sauce
Fresh parsley for garnish if desired
1/2 teaspoon pepper
1/2 teaspoon salt
How to make Chicken Alfredo Stuffed Shells
Step 1: Prepare the oven. Preheat it to 350 degrees. Using non-stick cooking spray, grease a 9 x 13-inch baking dish.
Step 2: Following the package directions, cook the shells until al dente. When done, drain the shells and pat them dry with paper towels.
Step 3: Place the Mozzarella, Parmesan, and Romano cheese in a large bowl. Mix well until combined and reserve half a cup for the topping. To the rest of the cheeses, add the cottage cheese, egg, pepper, and salt. Mix well, then add the chicken. Mix again until thoroughly combined.
Step 4: On the bottom of the prepared pan, spoon 1 cup of the Alfredo sauce. With the chicken mixture, stuff the shells using a spoon or a small scoop. Arrange them in a single layer in the pan and spoon the rest of the Alfredo sauce on top. Lastly, sprinkle the shells with the reserved cheese.
Step 5: Place the baking pan in the preheated oven and bake the stuffed shells for about 20 minutes or until the cheese is bubbly and lightly browned.
Step 6: Remove from the oven when done and serve garnished with parsley. Enjoy!
NUTRITION FACTS:
Serving: 1g, Calories: 710kcal (36%), Carbohydrates: 36g (12%), Protein: 53g (106%), Fat: 37g (57%), Saturated Fat: 19g (119%), Cholesterol: 201mg (67%), Sodium: 1771mg (77%), Potassium: 512mg (15%), Fiber: 1g (4%), Sugar: 4g (4%), Vitamin A: 665IU (13%), Vitamin C: 0.9mg (1%), Calcium: 693mg (69%), Iron: 1.5mg (8%)
Ingredients
- 1 pound boneless skinless chicken breasts cooked and shredded
- 30 Large Pasta Shells
- 1 cup freshly grated Mozzarella Cheese
- 1 1/2 cups cottage cheese
- 1/2 cup shredded Romano Cheese
- 1/2 cup shredded Parmesan Cheese
- 1 egg, beaten
- 15 ounces jar garlic Alfredo sauce
- Fresh parsley for garnish if desired
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Using non-stick cooking spray, grease a 9 x 13-inch baking dish.
Step 2: Following the package directions, cook the shells until al dente. When done, drain the shells and pat them dry with paper towels.
Step 3: Place the Mozzarella, Parmesan, and Romano cheese in a large bowl. Mix well until combined and reserve half a cup for the topping. To the rest of the cheeses, add the cottage cheese, egg, pepper, and salt. Mix well, then add the chicken. Mix again until thoroughly combined.
Step 4: On the bottom of the prepared pan, spoon 1 cup of the Alfredo sauce. With the chicken mixture, stuff the shells using a spoon or a small scoop. Arrange them in a single layer in the pan and spoon the rest of the Alfredo sauce on top. Lastly, sprinkle the shells with the reserved cheese.
Step 5: Place the baking pan in the preheated oven and bake the stuffed shells for about 20 minutes or until the cheese is bubbly and lightly browned.
Step 6: Remove from the oven when done and serve garnished with parsley. Enjoy!
