Chicken Aflredo stuffed shell with homemade sauce

Chicken Aflredo stuffed shell with homemade sauce


The chicken Alfredo filling shell is creamy, cheesy, and suffocated with a rich homemade Alfredo sauce. They are so good, even kids won’t mind spinach!

Stuffed pasta is a fun way to change your average pasta dinner. This recipe has exactly the same taste as Fettuccini Alfredo, but with some spinach and extra cheese.

Tacky stuffed shells

Our family eats a lot of pasta for dinner, so I like to think of ways to change it from time to time. Although we love Alfredo Chicken (especially the kids), it may be a bit redundant.

This is where these Alfredo chicken fillets come in. They have all the right ingredients: pasta, chicken, cheese, homemade Alfredo sauce, and *even* some sneaky green spinach (the kids barely noticed).

When you fill spaghetti with lots of cheese, spinach and chicken, you really can’t go wrong. When you add ricotta, parmesan and Italian cheese to your recipe, you really can’t go wrong (tell you they are cheesy!)

How to make Alfredo filled shells

shell. Cook the pasta according to the package instructions. Rinse and drain.

filling. To cook the pasta, combine the ricotta cheese, eggs, Parmesan cheese, spinach, and chopped chicken in a medium bowl. Set aside.

Sauce. Add garlic to the pan and fry for 1 minute to prepare the Alfredo sauce. Add the broth and foam. Then add half and half, whipped cream, salt and pepper, and Parmesan cheese. Stir constantly until combined. Let the liquid heat up and thicken for a few minutes.

gather. Spread 1 cup of Alfredo sauce on the bottom of a 13×9 inch glass baking pan. Put the shells on the sauce. Pour about 2 tablespoons of ricotta and cheese mixture into each pasta shell until all the shells are filled.

bake. Cover with foil and bake at 350 degrees for 30 minutes. Sprinkle with the Italian cheese mixture and bake without a lid for another 5 to 10 minutes or until the cheese is melted.

Fill your chicken with shells and serve with any of the following sides:

Change/increase

  • You can use shredded chicken or even leftover roast chicken
  • Use pre-made Alfredo sauce to make a faster version
  • Mix the Alfredo sauce with the red marinara sauce
  • Put bacon and tomatoes on top
  • Easily double the recipe to feed more people

Advance and store

go ahead: You can prepare this dish a few hours in advance (up to 4). Wrap it in plastic wrap and store it in the refrigerator until you are ready to bake it. Be sure to add a few more minutes of baking time.

you can also freeze The dish to be baked later. After covering the shells with Alfredo sauce, wrap the baking sheet with plastic wrap, and then wrap it with foil. Thaw in the refrigerator before baking. Make sure to remove the plastic wrap, and then put the aluminum foil back on the plate before baking.

Leftovers: Put the remaining shells in an airtight container and store them in the refrigerator for up to 3 days. You can reheat them in the oven or microwave.

For more pasta recipes, please check:

Course main course

American cuisine

Preparation time 5 minutes

Cooking time 45 minutes

Total time 50 minutes

6 servings

Calories 393 kcal

Author Little Luna

  • 18 large pasta shells in a 16-ounce package
  • 15 ounces ricotta cheese
  • 1 large egg lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cups frozen cut leaf spinach, thawed, squeezed to drain
  • 1 cup chicken cooked and chopped
  • 1 teaspoon garlic salt
  • 2 cups crumbled Italian cheese mix

Homemade Alfredo Sauce

  • 1 cup chicken broth
  • 1 cup and a half
  • 1/2 cup whipped cream
  • 1 cup parmesan cheese
  • 1/2 teaspoon garlic
  • Salt
  • black pepper
  • Cook the pasta according to the package instructions. Rinse and drain.

  • When cooking the pasta, combine the ricotta cheese, eggs, Parmesan cheese, spinach, and chicken in a medium bowl. Set aside.

  • Add garlic to the pan and fry for 1 minute to prepare the Alfredo sauce. Add the broth and foam. Then add half and half, whipped cream, salt and pepper, and Parmesan cheese. Stir constantly until combined. Let the liquid heat up and thicken for a few minutes.

  • Spread 1 cup of Alfredo sauce on the bottom of a 13×9 inch glass baking pan. Put the shells on the sauce. Pour about 2 tablespoons of ricotta and cheese mixture into each pasta shell until all the shells are filled.

  • Cover with foil and bake at 350 degrees for 30 minutes. Sprinkle with the Italian cheese mixture and bake without a lid for another 5 to 10 minutes or until the cheese is melted.

The recipe is adapted from Betty Crocker.

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