Chicken Stuffed Shells Recipe
These Chicken Stuffed Shells with ricotta and sun-dried tomato alfredo are always a hit at dinnertime. Drizzled with a little pesto and topped with even more cheese, they make the perfect dinner.
Servings: 12 people
Calories: 471kcal
Ingredients
Sun-Dried Tomato Alfredo Sauce
- 2 cups Heavy Cream
- 1 cup Chicken Broth
- ¼ cup Sun-Dried Tomatoes
- 1 cup Parmesan Cheese grated
- ⅛ teaspoon Nutmeg
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Chicken Stuffed Pasta Shells
- 1 box Jumbo Pasta Shells (cooked al-dente, according to package instructions)
- 2 cups Cooked Chicken cut into ½" pieces
- 15 oz Ricotta Cheese
- 2 cups Mozzarella Cheese shredded
- ¼ cup Parmesan Cheese
- 2 large Eggs
- 2 Tablespoons Sun-Dried Tomatoes minced
- ½ teaspoon Garlic Powder
- ¼ teaspoon Nutmeg
- 1 teaspoon Dried Basil
- ½ teaspoon Pepper
- 3 Tablespoons Pesto
Instructions
- Pre-heat oven to 350 degrees.
How to Make Sun-Dried Tomato Alfredo Sauce
- In a blender, blend together the chicken broth and the sun-dried tomatoes and set aside.
- In a saucepan over medium heat, add the cream and bring to a boil. Boil for 1 ½ minutes until slightly thickened.
- Add the sun-dried tomato mixture to the cream and mix. Then add the parmesan cheese, garlic powder, nutmeg, salt, and pepper.
- Bring the mixture back up to a boil stirring constantly for another minute or until all the cheese is melted. Take the alfredo sauce off the heat.
How to Make Chicken Stuffed Pasta Shells
- Cook the jumbo pasta shells to al dente (just barely cooked through) according to the instructions on the box. Set aside.
- In a 9" x 13" baking dish, spread 1 cup of the sun-dried tomato alfredo in the bottom.
- In a medium bowl, combine the cooked chicken, ricotta cheese, 1 cup mozzarella cheese, ¼ 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 in your preheated oven for 35 minutes, or until cheese is melted and golden brown.
- Remove from the oven and let it sit for 10 minutes before serving. Enjoy!
Nutrition
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