Chicken Alfredo Stuffed Shells
These pasta shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, I simply serve salad on the side.—Michele Sheppard, Masontown, PA
Ingredients
- 1 package (12 ounces) jumbo pasta shells
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- 1/2 pound sliced baby portobello mushrooms
- 1 large egg, lightly beaten
- 1 carton (15 ounces) ricotta cheese
- 3-1/4 cups grated Parmesan cheese, divided
- 1 cup shredded part-skim mozzarella cheese
- 1 teaspoon dried parsley flakes
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup butter, cubed
- 2 garlic cloves, minced
- 2 cups heavy whipping cream
Reviews
This is the BEST. Only changes I made was to reduce the cream to 1 12 cups and added 1/2 cup skim milk. Also reduced the parmesan cheese to 2 12 to 3 cups. Leftovers are even better
This was a huge hit with my boys! Chicken Alfredo is one of their favorite meals and making it like this was a twist they really enjoyed.
This was a good recipe with the potential to be great. It was a very rich meal, and like others have pointed out, it was WAY too heavy in grated parmesan. Next time I will cut back on that, and I think this will turn out wonderfully. I'll try reheating it with some chicken broth like the other reviewer mentioned. The only thing I did change was omit the mushrooms (I can't stand cooked mushroom). I will definitely make this again, with some tweaks.
My son loved this, but I wasn't a big fan. If you love alfredo sauce, then you will like this recipe.
I love this!! It was sooo good!! :) The only thing I changed was I didn't add the mushrooms because we don't like mushrooms but the dish came out amazing! Definitely a keeper!! :)
Soooo good!
Mediocre on day 1 (too dry, too rich), so on day 2 with leftovers,...after placing a portion of the shells in a serving bowl, I added a good amount of chicken broth and reheated. Then, I topped the meal with "coconut oil sauteed spinach with a lot of feta" melted in. All together it was Heavenly! OMGosh! 5-STARS on day 2.**I also cut the Parm cheese when making the shells by at least half.
These were amazing! I thought they were a bit time consuming, but worth making again. I followed other people's advice and cut back on the Parmesan to about two and a half cups. I didn't have parsley flakes. I used precooked Perdue chicken strips( my store was out of boneless chicken breasts). They were very good! My picky husband even said they were good enough to make again and then he went back for seconds. Big compliment! Thanks for the recipe!!!!
This recipe was delicious! Yummy comfort. My whole family loved it. "It's a keeper" they said. It was easy to put together so it will go into the stick-to-yer-ribs comfort file.
Easy & delicious! Perfect dish for a weekday after work!