Garlic Chicken Alfredo Stuffed Pasta (Printer-Friendly Version)
# What You'll Need:
→ For the Garlic Butter Chicken Filling
01 -
2 tbsp unsalted butter
02 -
3 cloves garlic, minced
03 -
2 cups cooked and shredded chicken (rotisserie or baked)
04 -
1 tsp Italian seasoning
05 -
½ tsp salt
06 -
½ tsp black pepper
07 -
1 cup ricotta cheese
08 -
½ cup mozzarella cheese, shredded
09 -
¼ cup Parmesan cheese, grated
10 -
1 egg
11 -
1 tbsp fresh parsley, chopped
→ For the Alfredo Sauce
12 -
4 tbsp unsalted butter
13 -
4 cloves garlic, minced
14 -
2 cups heavy cream
15 -
1 cup Parmesan cheese, grated
16 -
½ tsp salt
17 -
½ tsp black pepper
18 -
½ tsp nutmeg (optional, for depth of flavor)
→ For the Shells and Assembly
19 -
18 jumbo pasta shells, cooked and drained
20 -
1½ cups mozzarella cheese, shredded (for topping)
21 -
½ cup Parmesan cheese, grated (for topping)
22 -
1 tbsp fresh parsley, chopped (for garnish)
# Let's Cook!:
01 -
In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in shredded chicken, Italian seasoning, salt, and pepper. Cook for 2 minutes, then remove from heat
02 -
In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, and parsley. Mix until smooth. Add the garlic butter chicken mixture and stir until evenly combined
03 -
In a saucepan, melt 4 tablespoons of butter over medium heat. Add garlic and cook for 30 seconds. Pour in heavy cream and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally
04 -
Stir in Parmesan cheese, salt, pepper, and nutmeg (if using). Continue stirring until the sauce thickens, about 3-4 minutes. Remove from heat
05 -
Preheat oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil. Spread ½ cup of Alfredo sauce on the bottom of the dish
06 -
Fill each cooked jumbo shell with about 2 tablespoons of the chicken mixture and arrange them in the baking dish
07 -
Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle the shredded mozzarella and Parmesan cheese over the top
08 -
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly
09 -
Let the dish cool for 5 minutes before serving. Garnish with fresh parsley
# Cook's Notes:
01 -
Shells can be prepared and assembled ahead of time
02 -
Use rotisserie chicken to save time
03 -
Cook pasta shells just until al dente to prevent tearing