Description
Delicious Chicken Alfredo Stuffed Shells featuring jumbo pasta shells filled with a creamy mixture of shredded chicken, ricotta, mozzarella, and Parmesan cheeses, baked in a rich homemade roasted garlic Alfredo sauce. This comforting Italian-American casserole is perfect for a hearty family dinner and impresses with its restaurant-quality flavors made from scratch.
Ingredients
Scale
Roasted Garlic:
- 1 head garlic
- 2 teaspoons olive oil
Stuffed Shells:
- 20 jumbo pasta shells
- 3 cups shredded chicken (preferably rotisserie chicken)
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 3/4 cup ricotta cheese
- 1 large egg
- 2 tablespoons chopped fresh flat-leaf parsley (or 2 teaspoons dried parsley), plus additional for garnish
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Roasted Garlic Alfredo Sauce:
- 1 head roasted garlic, mashed (from above)
- 4 tablespoons unsalted butter
- 16 ounces heavy cream, divided (1 3/4 cups for sauce, 1/4 cup for thickener)
- 1 1/4 cups freshly grated Parmesan cheese
- Salt to taste
- 1/2 teaspoon ground black pepper
- 1 tablespoon all-purpose flour
Instructions
- Roast Garlic: Preheat oven to 400 °F. Peel outer skin of garlic head leaving skins on individual cloves. Cut 1/4 to 1/2 inch off tops of cloves to expose them. Place garlic on foil, drizzle with olive oil, massage oil into the cloves, then wrap tightly in foil. Place on baking sheet and roast for 30 minutes until cloves are tender. Cool before handling.
- Prepare Baking Dish and Oven: After roasting garlic, lower oven temperature to 375°F. Spray a 9 x 13-inch baking dish with cooking spray.
- Cook Pasta Shells: Bring large pot of salted water to boil over medium-high heat. Add pasta shells and cook until al dente, about 9-11 minutes. Drain and allow to cool while making filling and sauce.
- Make Chicken Filling: In a large bowl, lightly beat egg. Add shredded chicken, ricotta, 1 cup mozzarella, 1/2 cup Parmesan, parsley, salt, pepper, and Italian seasoning. Mix thoroughly and set aside.
- Mash Roasted Garlic: Remove roasted garlic cloves from skins by gently squeezing. Place cloves in small bowl and mash with a fork.
- Start Alfredo Sauce: In small saucepan over low to medium heat, melt butter. Add 1 3/4 cups heavy cream and mashed roasted garlic, warming until very warm but not boiling.
- Add Cheese and Season: Stir in Parmesan cheese, salt, and black pepper, whisking constantly until cheese melts smoothly into sauce.
- Thicken Sauce: In small bowl, combine 1 tablespoon flour with remaining 1/4 cup heavy cream. Add mixture to saucepan, stirring continuously and heating until sauce thickens.
- Assemble Dish: Pour 1 cup of Alfredo sauce into prepared baking dish and spread evenly to coat bottom.
- Stuff Shells: Fill each pasta shell with chicken filling and arrange in baking dish with filling facing up. Pour remaining Alfredo sauce evenly over shells.
- Bake Covered: Cover dish with foil and bake at 375°F for 25 minutes.
- Add Cheese Topping and Finish Baking: Remove foil, sprinkle remaining 1 cup mozzarella and 1/2 cup Parmesan evenly over shells. Bake uncovered for an additional 5-10 minutes until cheese is melted and bubbly.
- Garnish and Serve: Sprinkle additional parsley for garnish and serve hot.
Notes
- Though the recipe shines with homemade roasted garlic Alfredo sauce, using a high-quality jarred Alfredo sauce can save time without sacrificing too much flavor.
- Nutritional information is estimated per serving of about 3 ½ stuffed shells.
- To save time, rotisserie chicken is recommended but cooked chicken breast can be used as a substitute.
- Make sure not to boil the Alfredo sauce to keep its creamy texture.
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce consistency.
Keywords: Chicken Alfredo, Stuffed Shells, Roasted Garlic Alfredo, Baked Pasta, Italian Casserole, Comfort Food, Family Dinner