Description
A creamy and cheesy baked pasta dish featuring jumbo shells filled with chicken and Alfredo sauce.
Ingredients
Scale
- 1 box (12 oz) jumbo pasta shells
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 2 cloves garlic, minced
- 1 jar (16 oz) Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a skillet over medium heat. Add chicken pieces and cook until browned and cooked through. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the Alfredo sauce and bring to a simmer. Remove from heat.
- In a bowl, combine the cooked chicken and Alfredo sauce mixture with 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, and chopped parsley. Season with salt and pepper.
- Stuff each cooked pasta shell with the chicken Alfredo mixture.
- Arrange the stuffed shells in a 9×13 inch baking dish.
- Pour any remaining Alfredo sauce over the shells. Sprinkle with the remaining mozzarella and Parmesan cheeses.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the shells are heated through.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, you can add a pinch of nutmeg to the Alfredo sauce.
- If you don’t have fresh parsley, you can use 1 tablespoon of dried parsley.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 shells
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken alfredo stuffed shells, baked pasta, creamy pasta, comfort food, italian recipe, chicken pasta bake