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.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: Italian
Servings: 12 people
Calories: 471kcal
Author: The Carefree Kitchen
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
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!
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