Chicken and Cheese Stuffed Pasta with Sun-Dried Tomato Alfredo Sauce
Chicken and Cheese Stuffed Pasta Shells with Sun-dried Tomato Alfredo are a hit at dinnertime!! My whole family loves the cheese and chicken stuffed shells, Shredded Chicken with a ricotta, parmesan cheese mixture, stuffed inside a jumbo shell and topped with homemade alfredo sauce and drizzled with pesto. Everyone loves this pasta bake.
Servings: 12 people
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
Chicken and Cheese Stuffed Pasta Shells with Sun-dried Tomato Alfredo
- 1 box Jumbo Pasta Shells (cooked al-dente, according to package instructions)
- 2 Cups Rotisserie chicken diced into 1/2" pieces
- 15 oz ricotta Cheese
- 2 cup mozzerella cheese
- 1/4 cup parmesan cheese
- 2 large eggs
- 2 tbls sun-dried tomatoes (minced) optional-if you aren't sure if you like a lot of sun-dried tomato flavor, reduce the amount or skip this ingredient for the cheese filling.
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- 1 tsp basil
- 1/2 tsp pepper
- 3 Tbls Pesto--optional
How to Make Homemade Sun-Dried Tomato Alfredo Sauce
In a saucepan on medium heat, bring the cream to a boil. Boil for 1.5 minutes. (You are boiling some of the liquid out of the cream so it will be a little thicker)
In a blender, blend together the chicken broth and the sun-dried tomatoes.
Add the sun-dried tomato mixture to the cream and add the parmesan cheese, garlic salt, nutmeg, and the pepper.
Bring the mixture back up to a boil stirring constantly for another minute or until all the cheese is melted while stirring constantly. Take the alfredo sauce off the heat.
How to Make Chicken Stuffed Pasta Shells
Cook the jumbo pasta shells to al dense (just barely cooked through) according to the instructions on the box. Set aside.
In a 9 by 13 baking dish, spread 1 cup of the sun-dried tomato alfredo.
In a medium 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 brown. Take it out of the oven and let it sit for 10 minutes and then serve. Enjoy!
Calories: 471kcal | Carbohydrates: 33g | Protein: 19g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 126mg | Sodium: 506mg | Potassium: 307mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1096IU | Vitamin C: 3mg | Calcium: 340mg | Iron: 1mg