Description

Creamy, cheesy, and absolutely delicious, Million Dollar Chicken Alfredo Stuffed Shells are a comforting twist on the classic Alfredo. With shredded rotisserie chicken, ricotta, mozzarella, and Parmesan, all wrapped in jumbo pasta shells and baked with a rich homemade Alfredo sauce, this dish is perfect for family dinners or gatherings. It’s indulgent, flavorful, and sure to be a crowd-pleaser!

Ingredients

Scale

Pasta and Filling:

20 large jumbo pasta shells
2 cups cooked chicken, shredded (use rotisserie chicken for convenience)
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
2 cups fresh spinach, chopped (optional for added nutrition)
1 teaspoon minced garlic
1 teaspoon Italian seasoning
Salt and pepper, to taste

Alfredo Sauce:

1 cup heavy cream
½ cup unsalted butter
2 cloves garlic, minced
1 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg (for a hint of warmth)

Topping:

1 cup mozzarella cheese, shredded (for melting on top)
¼ cup grated Parmesan cheese (for a crispy finish)
2 tablespoons fresh parsley, chopped (for garnish and color)

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Instructions

Cook the Pasta Shells:
- Bring a large pot of salted water to a boil.
- Add the jumbo pasta shells and cook for 8-10 minutes, until al dente.
- Drain and rinse with cool water to stop the cooking process.
Prepare the Chicken Filling:
- In a mixing bowl, combine 2 cups of shredded cooked chicken, 1 cup ricotta cheese, 1 cup shredded mozzarella, and ½ cup grated Parmesan cheese. Mix until smooth.
Season the Filling:
- Add salt, pepper, and minced garlic to taste. For extra flavor, consider adding fresh herbs like parsley or basil.
Prepare the Alfredo Sauce:
- In a saucepan, melt ½ cup butter over medium heat.
- Stir in 1 cup heavy cream and allow it to simmer.
- Add 1 cup Parmesan cheese, salt, pepper, and nutmeg, whisking until the cheese melts and the sauce becomes smooth.
Assemble the Dish:
- Spread a thin layer of Alfredo sauce at the bottom of a 9×13 inch baking dish.
- Stuff each cooled pasta shell with the chicken and cheese mixture.
- Arrange the shells in the dish seam-side up.
Add Sauce and Cheese:
- Pour the remaining Alfredo sauce over the stuffed shells.
- Top with 1 cup shredded mozzarella and a sprinkle of grated Parmesan cheese.

Bake:
- Cover with aluminum foil and bake at 350°F (175°C) for 20 minutes.
- Remove foil and bake for an additional 10 minutes to melt and brown the cheese

Notes

For a lighter version, substitute half and half for heavy cream.
Feel free to freeze any leftovers for a convenient meal later.
If you prefer a gluten-free dish, make sure to use gluten-free pasta shells.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: American