Million Dollar Chicken Alfredo Stuffed Shells
Creamy, cheesy, and impossibly comforting, Million Dollar Chicken Alfredo Stuffed Shells are the kind of dinner that gets everyone to the table fast.
Servings: 4 servings
Equipment
- Baking Dish
- Mixing Bowl
- Pot
Ingredients
Pasta
- 12 pieces jumbo pasta shells
Filling
- 2 cups cooked chicken, shredded (rotisserie or leftover chicken is fine)
- 8 ounces cream cheese, softened (room temperature for easy mixing)
- 1.5 cups mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt (to taste)
- to taste pepper (freshly ground for best flavor)
Garnish
- to taste fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside on a tray so they don’t stick.
- In a large bowl, combine shredded chicken, softened cream cheese, shredded mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined and creamy.
- Fill each cooked shell with a generous scoop of the chicken and cheese mixture and arrange the stuffed shells upright in a baking dish.
- Spread a thin layer of Alfredo sauce on the bottom of the baking dish before placing the shells to prevent sticking and add moisture.
- Place the stuffed shells in the dish and spoon the remaining Alfredo sauce evenly over the top so each shell gets saucy coverage.
- Cover the dish with foil and bake for 25 minutes to heat through and meld flavors.
- Remove the foil and bake for an additional 10 minutes until the top is bubbly and slightly golden.
- Remove from the oven and let rest 5 minutes. Garnish with chopped fresh parsley before serving.
Notes
Use room-temperature cream cheese for smooth mixing. If shells stick, drizzle a touch of olive oil before filling. For extra flavor, fold in cooked spinach or pesto. To thicken watery sauce, simmer briefly before pouring over shells.