Chicken and Cheese Stuffed Pasta with Sun-Dried Tomato Alfredo Sauce
Creamy and delicious sun-dried tomato alfredo sauce on a chicken stuffed pasta shell with a pesto drizzle! A family favorite!!
Prep Time20 mins
Cook Time40 mins
resting time10 mins
Total Time1 hr
Servings: 8 people
Chicken and Cheese Stuffed Pasta Shells with Sun-dried Tomato Alfredo
- 1 box Jumbo Pasta Shells (cooked al-dente, according to package instructions)
- 3 Tbls Pesto--optional
- 15 oz ricotta Cheese
- 2 cup mozzerella cheese
- 1/4 cup parmesan cheese
- 2 large eggs
- 2 tbls sun-dried tomatoes (minced)
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- 1 tsp basil
- 1/2 tsp pepper
- 2 Cups Rotisserie chicken diced into 1/2" pieces
Sun-dried Tomato Alfredo Sauce
- 2 Cups Heavy Cream
- 1 cup Chicken Broth
- 1/4 Cup Sun-dried Tomatoes
- 1 Cup Parmesan Cheese
- 1/8 tsp Nutmeg
- 1/4 tsp Garlic Powder
- 1/4 tsp Pepper
- 1/4 tsp Salt
Pre-heat oven to 350 degrees. In a 9 by 13 baking dish, spread 1 cup of the sun-dried tomato alfredo.
In a large bowl, combine chicken, ricotta cheese, 1 cup mozzarella cheese, 1/4 parmesan cheese, eggs, minced sun-dried tomatoes and spices. Mix together.
Add the chicken and cheese mixtures, about 2 tablespoons at a time, into the cooked pasta shells.
Place the pasta Shells in the bottom of the baking dish. Spread remaining alfredo sauce over the stuffed shells. Sprinkle 1 cup mozzarella cheese on the stuffed shells. Drizzle pesto on top of shells too.
Bake at 350 for 35 minutes or until cheese is melted and golden. Take it out of the oven and let it sit for 10 minutes and then serve. Enjoy!
Calories: 764kcal | Carbohydrates: 51g | Protein: 37g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 215mg | Sodium: 862mg | Potassium: 625mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1675IU | Vitamin C: 5.2mg | Calcium: 517mg | Iron: 2.3mg