Description
Creamy garlic butter chicken alfredo stuffed shells filled with tender chicken and rich cheese.
Ingredients
Scale
- 12 large pasta shells
- 2 cups cooked shredded chicken
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups alfredo sauce
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente.
- In a skillet, melt butter and sauté garlic until fragrant.
- Add shredded chicken and Italian seasoning to the skillet, stirring to combine.
- Mix in ricotta, half of the mozzarella, and half of the Parmesan cheese. Season with salt and pepper.
- Stuff each pasta shell with the chicken mixture.
- Spread half of the alfredo sauce in a baking dish.
- Place the stuffed shells in the dish and top with remaining alfredo sauce.
- Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Bake for 25-30 minutes until cheese is bubbly and golden.
Notes
- Use rotisserie chicken for convenience.
- Adjust the cheese types according to your preference.
- Add spinach or vegetables for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: garlic butter chicken alfredo stuffed shells