Million Dollar Chicken Alfredo Stuffed Shells Recipe
Ingredients:
For the Stuffed Shells:
1 box (12 oz) jumbo pasta shells
2 cups cooked chicken, shredded or diced
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
2 cups fresh spinach, chopped (optional)
Salt and pepper, to taste
For the Alfredo Sauce:
1/2 cup unsalted butter
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon garlic powder
Salt and pepper, to taste
For Topping:
1 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta Shells:
Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
Prepare the Filling:
In a large mixing bowl, combine the shredded chicken, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, minced garlic, chopped spinach (if using), salt, and pepper. Mix until well combined.
Make the Alfredo Sauce:
In a medium saucepan over medium heat, melt the butter. Add the heavy cream and garlic powder, stirring constantly. Bring the mixture to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste. Remove from heat.
Stuff the Shells:
Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Fill each cooked pasta shell with the chicken and cheese mixture and place them in the baking dish.
Assemble the Casserole:
Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese over the top.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serve:
Remove from the oven and let the stuffed shells cool for a few minutes. Garnish with chopped fresh parsley before serving.
