Chicken Alfredo Stuffed Shells Recipe
Spinach and Chicken Stuffed Shells are creamy, cheesy, and smothered in a rich homemade Alfredo sauce. They're so good, even the kids won't mind the spinach!
Servings: 6
Ingredients
- 18 Large pasta shells, from a 16 oz package
- 15 ounces Ricotta cheese
- 1 large egg, slightly beaten
- ¼ cup grated Parmesan cheese
- 2 cups frozen cut leaf spinach, thawed, squeezed to drain
- 1 cup chicken, cooked and chopped
- 1 teaspoon garlic salt (with parsley flakes)
- 2 cups shredded Italian cheese blend
Homemade Alfredo Sauce
- 1 cup chicken broth
- 1 cup half and half
- ½ cup heavy whipping cream
- 1 cup Parmesan Cheese
- ½ teaspoon minced garlic
- salt
- pepper
Instructions
- Cook pasta according to package directions. Rinse and drain.
- While your pasta is cooking, mix ricotta cheese, egg, parmesan cheese, spinach, garlic salt, and chicken in a medium bowl. Set aside.
- Prepare Alfredo sauce by adding garlic to a pan and saute for 1 minute. Add broth, let bubble. Then add half&half, whipping cream, salt and pepper and parmesan cheese. Whisk constantly till combined. Allow liquid to heat up and thicken for a few minutes.
- Spread 1 cup of alfredo sauce in the bottom of a 13x9-inch glass baking dish. Arrange shells on top of sauce. Spoon about 2 tablespoons ricotta mixture into each pasta shell until all shells are full.
- Cover with foil and bake at 350 for 30 minutes. Sprinkle with Italian cheese blend and bake uncovered for an additional 5 to 10 minutes or until cheese is melted.
Nutrition
Calories: 393kcal | Carbohydrates: 7g | Protein: 22g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 138mg | Sodium: 970mg | Potassium: 242mg | Vitamin A: 985IU | Vitamin C: 3.4mg | Calcium: 455mg | Iron: 0.9mg