Chicken Alfredo Stuffed Shells


1 box jumbo pasta shells
1 1/2 pounds boneless skinless chicken breasts, cooked and shredded
8 oz. sliced mushrooms, sauteed
1 egg, beaten
1 carton (15 oz) ricotta cheese
3 1/4 cups grated Parmesan cheese, divided
1 cup shredded mozzarella cheese
3/4 tsp. salt
1/2 tsp. pepper
1/2 cup butter
2 garlic cloves, minced
2 cups heavy whipping cream


1. Cook pasta according to package directions.

2. Combine shredded chicken, sauteed mushrooms with egg, ricotta, 1 1/2 cups Parmesan, mozzarella and seasonings.

3. Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 9x13 baking dish.

4. In a large saucepan over medium heat, melt the butter. Add garlic and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1 1/2 cups Parmesan cheese; cook and stir until thickened.

5. Pour sauce over the stuffed shells. Sprinkle with remaining Parmesan cheese. Cover and bake at 350 for 30 minutes. Uncover and bake 10 minutes more.


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