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!
Prep Time5 minutes mins
Cook Time45 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American
Servings: 6
Author: Lil' Luna
- 18 Large Pasta Shells from a 16 oz package
- 15 oz Ricotta Cheese
- 1 Large Egg slightly beaten
- 1/4 cup Grated Parmesan Cheese
- 2 cups Frozen Cut Leaf Spinach, thawed, squeezed to drain
- 1 cup Chicken cooked and chopped
- 1 tsp garlic salt (with parsley flakes)
- 2 cups Shredded Italian Cheese Blend
Homemade Alfredo Sauce
- 1 cup Chicken Broth
- 1 cup Half and Half
- 1/2 cup heavy whipping cream
- 1 cup Parmesan Cheese
- 1/2 Tsp minced garlic
- Salt
- Pepper
Cook pasta according to package directions. Rinse and drain.
While your pasta is cooking, mix ricotta cheese, egg, parmesan cheese, spinach 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.
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