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Chicken Alfredo Stuffed Shells
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Ingredients
0 of 14 gathered
Step by step
Method
5 steps
- 1
Heat the oven to 375°F. Boil the jumbo shells in well-salted water for 9–11 minutes, until flexible but still firm. Drain, rinse under cool water, and set them opening-side up.
- 2
Season the chicken with salt and pepper. Sear it in olive oil for about 7–9 minutes per side, turning once, until browned and 165°F in the center. Rest for 5 minutes, then shred it into bite-size pieces.
- 3
Stir the chicken with the ricotta, 1½ cups of the Italian cheese blend, parsley, 2 tablespoons cream, salt, and pepper. The filling should hold together when pressed with a spoon.
- 4
For the sauce, warm the heavy cream and butter in a deep skillet until gently steaming. Whisk in the garlic and Italian seasoning, cook 1 minute, then add 2 cups Parmesan over low heat until smooth.
- 5
Spread 1 cup sauce in a 9-by-13-inch dish. Fill the shells, arrange them snugly in the dish, and cover with the remaining sauce and cheeses. Bake 20–25 minutes, until bubbling at the edges and golden on top.